This is a delightful and quick-to-make dish that offers a sweet treat, often served as an offering to Maa Skandamata. The combination of coconut, jaggery, and banana brings in the natural sweetness while the nuts add crunch.
- Ghee: 1 tsp
- Desiccated coconut: 2 tbsp
- Jaggery: 2 tsp
- Cardamom: a pinch
- Almonds: 2-3
- Cashews: 2-3
- Banana: 1
- Roast the Coconut: In a wok, heat the ghee. Once melted, add the desiccated coconut. Roast it over medium flame until it releases a fragrant aroma and takes on a light brown color.
- Add Sweetness: Incorporate the jaggery and cardamom into the roasted coconut. Stir until the jaggery melts and the mixture is well-combined.
- Nuts for Crunch: Crush the almonds and cashews into smaller pieces. Add these to the wok and continue roasting, mixing them in with the coconut-jaggery mix.
- Banana Boost: Peel and chop the banana into bite-sized pieces. Add these to the wok. Gently stir, ensuring the banana pieces are coated with the coconut mixture and warm through.
- Garnish and Offer: Before serving, garnish the bhog with rose petals. As per tradition, you can offer this bhog to Maa Skandamata as a sign of devotion.
Enjoy the blend of sweet and nutty flavors with the softness of banana in this unique dish.