Banana Fritters In Rabdi is an innovative banana dessert which I made in my kitchen. Batter coated bananas are deep fried until crispy and then added in rabdi or basundi. The crispy banana fritters in creamy rabdi tastes heavenly.

Rabdi or Rasmalai is a delicious dessert made with milk which has been simmered for long time and reduced to half. Rabdi is also known as Basundi in some places. The thickness of rabdi depends purely as per your choice. Banana fritters are made by deep frying batter coated banana slices. When you combine the two, the result is just yummy. You can enjoy the crispiness of banana fritters in delicious creamy rabdi.

Diwali is approaching and it is the right time to make innovative desserts like that mentioned in the banana dessert recipe today.

What goes in making this delicious rabdi with banana fritters:

Bananas: Use fresh, ripe bananas in this banana dessert recipe.
Flour: I have used corn flour and whole wheat flour in this basundi with banana recipe.
Cardamon pod: Cardamon pods are crushed and added to this recipe for improving the flavour. You may add cardamom powder too.
Baking soda: A pinch of baking soda is added to the batter in which the banana slices will be coated while making the fritters.
Milk: Any type of milk can be used in this recipe. I would recommend using full fat milk.
Saffron strands: A pinch of saffron strands is mixed in little warm milk and then used while making rabdi. This imparts delicious taste and colour.
Sugar: Sugar is added for sweetening the rabdi.
Dry fruits: Pistachios, cashew nuts and almonds are the dry fruits added in this recipe.

Also try other sweet dish recipes like:

Lychee pudding
Jelly custard shots
Sabudana kheer with mango and chia seeds
Lauki ka halwa
Coconut burfi

How to make basundi with banana fritters?

Let’s first make the rabdi ready:

Pour the milk in a deep heavy bottom pan and start boiling it on low heat. When the cream starts forming on the milk, stir and mix it in the milk. Occasionally (every 5 minutes) stir the milk in the pan. If the cream sticks to the sides, gently scrape it from the sides and mix it with the milk in pan.
You will need a deep bottomed pan because the milk must be boiled till it reduces to half of the original quantity.
When the boiling process is going on de-shell the pistachios. Slice the cashewnuts, almonds and pistas.
Microwave the pistas, cashewnuts and almonds slivers in 1/4 cup water for 30 seconds. Let it cool.
You can even soak the dry fruits in hot water for 15 minutes.
Soak the saffron strands in 2 tablespoon milk so that the saffron flavour gets infused in the milk.
Do not forget to stir the boiling milk every 4-5 minutes, while keeping the other ingredients ready.
Once the milk reduces to half the original quantity, mix sugar and stir.
Add the saffron infused milk to the boiling milk.
Now stir this continuously for another 10 minutes taking care that the milk does not stick to the bottom of the pan.
Let the rabdi cool down.

While the rabdi is getting cooled, make the banana fritters ready.
Take a mixing bowl and add the both the flours. To this add water, little at a time to make a thick batter.
Add baking powder, crushed cardamom powder and salt and mix well. Keep it aside for 10 minutes.
Heat a kadai and add 1 cup oil to it.
When the oil gets heated, coat every banana slice with batter and gently drop it in the oil.
Deep fry till it turns golden brown. Do this for all other banana slices.
Drain the banana fritters on a kitchen towel.
After the rabdi and banana fritters cool, take a serving bowl.
Add the banana fritters to it and pour the rabdi over. You can even add one banana fritter to a small serving bowl and top it with 2-3 tablespoon rabdi and serve it in smaller portions.
Serve chilled.

Here are some banana recipes to try:

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5 from 2 votes