The Gupta Empire (c. 319–550 CE) was a golden age of art, science, and culinary refinement in ancient India. Under rulers like Chandragupta II and Kumaragupta I, the empire flourished, producing advancements in mathematics, literature, and religious philosophy while fostering agricultural prosperity.
With fertile lands stretching across the Ganges basin and beyond, the Guptas had access to an abundance of rice, wheat, lentils, dairy, and fruit, among which the banana—or kadali phalam—held a special significance.
Among the many delicacies enjoyed during the Gupta period, Kadali Phalam Bhaji, or Ghee-Fried Banana Fritters, stands out as a simple yet indulgent treat, deeply tied to both daily life and religious tradition. Pieced together from descriptions in the Harivamsa, a Sanskrit text that serves as an appendix to the Mahabharata, this dish reflects the importance of bananas, ghee, and jaggery in ancient Indian cuisine.
The Harivamsa, believed to have been composed during the Gupta era, contains references to bananas as sacred offerings to Krishna, highlighting their role in Hindu religious ceremonies and temple offerings. The dish itself represents the Gupta love for ghee-fried sweets, where simplicity meets divine indulgence.
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The Gupta Empire and the Sacred Banana
During the Gupta period, bananas were not just a fruit; they were a symbol of prosperity and devotion. Known in Sanskrit as “kadali phalam”, bananas were widely cultivated across the empire, thriving in the warm, humid regions of India. Their ease of growth, nutritional value, and natural sweetness made them a staple food, and they were commonly used in both everyday meals and religious rituals.
Hindu texts frequently mention bananas as a sacred fruit, associated with Vishnu, Krishna, and Lakshmi. In temple traditions, bananas were offered during pujas (prayers), given to sages and ascetics, and incorporated into festive feasts. Their natural sweetness and soft texture made them ideal for use in sweets, fritters, and rice-based dishes. Banana leaves were also used as serving plates, reflecting the sustainable dining practices of the era.
Kadali Phalam Bhaji, with its ghee-fried bananas drizzled in jaggery syrup, captures the essence of Gupta-era gastronomy—balancing luxury with purity, simplicity with indulgence.
Jaggery: The Sweetener of the Ancient World
A key element in this dish is jaggery, or guda, an unrefined sugar made from sugarcane or date palm sap. Unlike modern refined sugar, jaggery retains its natural minerals, giving it a deep caramel-like flavor with hints of molasses. In the Gupta Empire, jaggery was the primary sweetener used in everything from sweets and syrups to Ayurvedic medicine. It was believed to have warming properties, aiding digestion and providing sustained energy—qualities highly valued in both daily life and spiritual practice.
For Kadali Phalam Bhaji, jaggery is gently melted into a thick syrup with water and cinnamon, creating a rich, aromatic drizzle that complements the crispy, ghee-fried banana fritters. This method of using spiced jaggery syrup over deep-fried sweets was a hallmark of Gupta-era dessert preparation, a tradition that continues in Indian cuisine today.
The Process: Making Kadali Phalam Bhaji
Ghee-Fried Banana Fritters with Jaggery Syrup
Ingredients
- 2 ripe bananas sliced into thick rounds or halved lengthwise
- ½ cup wheat flour
- ¼ cup water
- 1 tbsp jaggery finely grated or crushed
- Ghee for frying
Instructions
Prepare the Batter:
- Peel and mash the bananas in a bowl until smooth, with minimal lumps.
- Add the jaggery to the mashed bananas and mix well until it dissolves.
- Gradually incorporate the wheat flour, mixing thoroughly to form a thick, lump-free batter.
- Add water a little at a time, stirring until you achieve a consistency similar to pancake batter—thick enough to hold shape but smooth enough to drop from a spoon.
Heat the Ghee:
- In a small, deep pan or traditional kadhai, heat the ghee over medium heat.
- Test the temperature by dropping a small amount of batter—if it sizzles and rises without burning, the ghee is ready.
Fry the Fritters:
- Using a spoon or your fingers, carefully drop small portions of batter (about a tablespoon each) into the hot ghee.
- Fry in batches, ensuring they do not overcrowd the pan.
- Allow each fritter to cook until golden brown, turning occasionally to ensure even frying. This should take about 3-4 minutes per batch.
- Once cooked, remove the fritters with a slotted spoon and drain on a plate lined with natural leaves or a cloth (historically accurate) or modern paper towels.
Serve & Enjoy:
- Serve hot, either plain or drizzled with extra melted jaggery or honey.
Video
Notes
- Choosing the Right Bananas: Use ripe but firm bananas for the best texture. Overripe bananas may become too soft and break apart while frying.
- Adjusting the Batter Consistency: If the batter feels too thick, add a teaspoon of water at a time until it reaches a smooth, pancake-like consistency. If too thin, add a small amount of wheat flour to thicken.
- Controlling the Frying Temperature: Keep the ghee at medium heat to ensure the fritters cook evenly and don’t absorb too much oil. Frying at too high a temperature can cause the outside to brown too quickly while leaving the inside undercooked.