![\"\"](\"\/mahanandi\/images\/banana\/bananaimagecopyrighted2.jpg\")
\nBanana Biscuit Dough Rolled and Cut to Squares<\/small><\/center><\/p>\n
Recipe:<\/strong> 1 cup maida (or all-purpose flour) Blend or mash banana and sugar to smooth consistency. Add to flour. Regular chapati style pressing yields soft and chewy biscuits. For crispy and crunchy biscuits, press out the dough to thin.<\/p>\n If you’d like to take it up a notch, dip the fried biscuits in sugar syrup like we do in jilebi<\/a> or roll them in sugar like beignets<\/a>.<\/p>\n These habit-forming sweet banana biscuits are easy to like. I surely can say that judging from the speed at which they get gobbled up every time I make them. The recipe is based on traditional Mangalore buns. Honeyed fragrance and creamy sweetness of banana could be felt and tasted, but it would not over-power the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,83,145,148],"tags":[],"class_list":["post-976","post","type-post","status-publish","format-standard","hentry","category-all-purpose-flour","category-bananas","category-indian-sweets-101","category-jihva-for-ingredients"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/976","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=976"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/976\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n(for 20 to 25 small biscuits)<\/small><\/p>\n
\n1 ripe banana
\n2 tablespoons sugar
\n1 tablespoon melted ghee
\n¼ teaspoon cardamom powder
\nPeanut oil to deep-fry<\/p>\n
\nStir in cardamom and ghee. Mix to prepare tight dough. Rest for an hour.
\nDivide the dough to lemon sized rounds and roll out each round to a thin circle.
\nCut to squares like shown in the image and deep-fry to gold.<\/p>\n![\"\"](\"\/mahanandi\/images\/banana\/bananaimagecopyrighted4.jpg\")
\nBanana Biscuits ~ for JFI:Bananas<\/a>, Hosted by Mandira of Ahaar<\/a><\/font><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"