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Ghee-Fried Banana Fritters with Jaggery Syrup

A Gupta-era delicacy, Kadali Phalam Bhaji is a simple yet indulgent treat made by frying ripe bananas in ghee until golden and crisp, then drizzling them with a light jaggery syrup. This dish reflects the Gupta Empire’s love for ghee-based sweets, using minimal yet flavorful ingredients that were commonly found in ancient Indian kitchens.
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Prep Time 5 minutes
Cook Time 10 minutes

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IngredientsMethodVideoNotes

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:

  1. Peel and mash the bananas in a bowl until smooth, with minimal lumps.
  2. Add the jaggery to the mashed bananas and mix well until it dissolves.
  3. Gradually incorporate the wheat flour, mixing thoroughly to form a thick, lump-free batter.
  4. 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:

  1. In a small, deep pan or traditional kadhai, heat the ghee over medium heat.
  2. Test the temperature by dropping a small amount of batter—if it sizzles and rises without burning, the ghee is ready.

Fry the Fritters:

  1. Using a spoon or your fingers, carefully drop small portions of batter (about a tablespoon each) into the hot ghee.
  2. Fry in batches, ensuring they do not overcrowd the pan.
  3. Allow each fritter to cook until golden brown, turning occasionally to ensure even frying. This should take about 3-4 minutes per batch.
  4. 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:

  1. 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.