Moz Ka Meetha 5/5 (1)

Desserts, it’s always a treasured choice in the á la carte for my elder. She has a sweet tooth (teeth to tell you the truth…😆). This motivates me, in other words, I thrust my way to venture new desserts to satisfy her palate.

Coming to this recipe, it’s a Hyderabadi dessert, a pudding wherein ripened banana is cooked in simmered milk and sugar (I replaced sugar with condensed milk), then garnish with pistachios and saffron for richness.

 It’s super easy and can be prepared quickly, a bit before your guests arrive. Also, the best way to utilize your ripened banana that is packed full of nutrients, Minerals and Vitamins. Riper the banana, the healthier it is. Challenge is that a ripened banana may not be liked by kids as it becomes messy to handle. This recipe solves this issue but creates another one, you’ll now always be on the run for more ripened bananas after trying this delicacy…🤷‍♀️

Keeping cream as optional, the rest of the ingredients are easily available in your kitchen counter or nearby stores.

Don’t forget to scroll down to the Notes, you’ll have a bonus recipe under my kitchen secret. My Kitchen Secrets saves you when you are puzzled with leftovers. Every recipe in this blog has a surprise package in the kitchen secret which will definitely make you awestruck…😲.

What are you waiting for, let’s jump into the recipe…👇

Click here to jump to recipe card!

Soak ¼ cup of pistachio kernels in hot water for 30 minutes and de-skin them.

Then grind it coarsely and keep it aside.

Take 4 small-sized ripened bananas, peel it and slice it diagonally to a medium thickness.

Heat a tbsp of ghee in a thick bottomed or non-stick pan. To this, add 2 cups of milk. Boil it in high flame for 4 – 5 minutes, stir if required.

Once the milk starts rising, slow the flame, add ¼ cup or ½ cup of condensed milk for “without cream” or “with cream” recipe respectively and keep stirring in medium flame.

After 4 -5 minutes of constant stirring, add the coarsely ground pistachios and stir thoroughly. If any lumps are present, use the back of a spoon to break the lumps.

(Optional – if using the “with cream” recipe) Later add ½ cup thick cream and let it boil for 2 -3 minutes.

Now add the sliced bananas, Cardamom powder, Saffron milk (soak a pinch of Saffron in a tsp of hot milk), stir it and let boil in medium flame for another 3 – 4 minutes. If you prefer a thicker consistency, mash a few pieces of banana with a masher.

Switch off the flame after 4 minutes of adding sliced bananas. Garnish with pistachios.

Moz ka meetha is ready to serve. Can be served warm or chilled.

Recipe card:

Preparation time: 5 minutes

Cooking time: 15 minutes

Cuisine: Hyderabadi, Indian

Category: Sweets

Serves: 5-6

Author: Manimala

Ingredients:

Method: 1 (with cream)

Milk – 2 cups

Condensed milk – ½ cup

Thick cream – ½ cup

Banana, ripened – 4 nos

Pistachios kernels – ¼ cup

Cardamom powder – 1 tsp

Saffron – few strands soaked in 1 tsp milk

Ghee – 1 tbsp

Method: 2 (without cream)

Milk – 2 cups

Condensed milk – ¼ cup

Banana, ripened – 4 nos

Pistachios kernels – ¼ cup

Cardamom powder – 1 tsp

Saffron  – few strands soaked in 1 tsp milk

Ghee – 1 tbsp

Instructions:

1. Soak ¼ cup of pistachio kernels in hot water for 30 minutes. Then de-skin and grind it coarsely. Keep it aside.
2. Take 4 small-sized ripened bananas, peel it and slice it diagonally to a medium thickness.
3. Heat a tbsp of ghee in a thick bottomed or non-stick pan. To this add 2 cups of milk.
4. Boil it in high flame for 4 – 5 minutes, stir if required.
5. Once the milk starts rising, slow the flame, add ¼ cup or ½ cup of condensed milk for “without cream” or “with cream” recipe respectively and keep stirring on medium flame.
6. After 4 -5 minutes of constant stirring, add the coarsely ground pistachios and stir thoroughly till any lumps aren’t present.
7. Later add ½ cup thick cream and let it boil for 2 -3 minutes. (Optional – if using the “with cream” recipe)
8. Now add the sliced bananas, Cardamom powder, Saffron milk, stir it and let boil in medium flame for another 3 -4 minutes.
9. Mash a few pieces of banana with a masher to get a thick consistency. This step is optional.
10. Switch off the flame after 4 minutes of adding sliced bananas. Garnish with pistachios.
11. Moz ka meetha is ready to serve. Can be served warm or chilled.

Notes :

• I have given two ingredients list, one with thick cream, other without thick cream (if not available). Only variation is to reduce the quantity of condensed milk to half if thick cream is not used. The rest of the ingredients remain the same.
• To 2 cups of milk, ½ cup of condensed milk gives intense sweetness to the dessert, adding ½ cup of thick cream faints the sweetness. That’s the reason I have asked to reduce the condensed milk to half cup if thick cream is not available.
• Again, if condensed milk is not available, feel free to replace it with sugar, the quantity is entirely up to your palate. Also, if you are adding sugar, then thicken the milk before adding bananas to get a creamy texture.
• Pistachios add richness to the desert, and when it’s ground coarsely and added, it imparts a flavour and colour to the dessert. You can always reduce the quantity of pistachio kernels according to your requirements.
• After adding condensed milk and thick cream, frequently stir as it may settle at the bottom.
• Slice the bananas just before adding as it may get oxidized. Also, don’t cook bananas for a long time, definitely not more than 4 minutes.
• This dessert can be served warm or chilled. Sweetness tends to fade if it’s chilled but still tastes divine.

Now time for my Kitchen Secrets…😉😍

There are rare chances for the leftover with this dish as it’ll be emptied by your loved ones. But, if you have leftover by any chance, convert into an Oreo Banana milkshake…🥤🥤🥤