Ingredients
• Bananas (elaichi) 4
• Dark chocolate,grated 2 cups
• Almonds 15-20
• Cashewnuts 10-15
• Walnuts 10-15
• Pistachios,blanched and peeled 15-20
• Desiccated coconut 3 tablespoons
Method
Peel bananas and slice them into diamonds. Chill a silicon sheet. Melt chocolate in microwave at 60% for 2-3 minutes. Meanwhile dry roast almonds, cashewnuts and walnuts on low heat till crisp. Cool slightly and put in a mixer jar. Add pistachios to the hot pan and let them dry. Add to the rest of the nuts in the mixer jar. Remove the chocolate from the oven and whisk till smooth. Grind the nuts coarsely and transfer into a bowl. Add desiccated coconut and mix well. Pick up each banana piece with a fork, dip in chocolate and roll in nut-coconut mixture till well coated and place on the silicon sheet. Some pieces can be just dipped only in chocolate and kept on the sheet. You can sprinkle a little of the nut-coconut mixture over some of these. Keep in a refrigerator to set. Serve chilled.
• Bananas (elaichi) 4
• Dark chocolate,grated 2 cups
• Almonds 15-20
• Cashewnuts 10-15
• Walnuts 10-15
• Pistachios,blanched and peeled 15-20
• Desiccated coconut 3 tablespoons
Method
Peel bananas and slice them into diamonds. Chill a silicon sheet. Melt chocolate in microwave at 60% for 2-3 minutes. Meanwhile dry roast almonds, cashewnuts and walnuts on low heat till crisp. Cool slightly and put in a mixer jar. Add pistachios to the hot pan and let them dry. Add to the rest of the nuts in the mixer jar. Remove the chocolate from the oven and whisk till smooth. Grind the nuts coarsely and transfer into a bowl. Add desiccated coconut and mix well. Pick up each banana piece with a fork, dip in chocolate and roll in nut-coconut mixture till well coated and place on the silicon sheet. Some pieces can be just dipped only in chocolate and kept on the sheet. You can sprinkle a little of the nut-coconut mixture over some of these. Keep in a refrigerator to set. Serve chilled.
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