Culinary memories often begin with the simplest dishes. Kela Nu Paak holds a special place in childhood kitchen memories—often one of the very first comforting sweet dishes taught by mothers. Featuring ripe bananas gently sautéed in pure ghee, caramelised with sugar, enriched with a splash of milk, and finished with dry fruits, this quick and nourishing dish is traditionally paired with warm, ghee-laden rotis to make suhoor both satisfying and deeply nostalgic.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 4 | nos. | Ripe Bananas |
| • | 3 | tbsp | Ghee |
| • | 4 | tbsp | Sugar |
| • | 100 | ml | Milk |
| Mixed Dry Fruits or Muesli as required | |||
Method / Instructions
- 1. Sauté in Ghee: Heat pure ghee in a wide frying pan over medium heat. As the ghee melts, add the sliced bananas directly into the pan.
- 2. Caramelise with Sugar: Sprinkle sugar (mithaas) over the bananas according to your preference. Stir continuously and gently as the bananas soften and begin to caramelise in the ghee.
- 3. Enrich with Milk: Once the bananas change colour and turn tender, pour in the half cup of milk (if desired; traditional home styles vary). Continue stirring and tossing until the mixture thickens into a rich, luscious, jam-like consistency.
- 4. Garnish & Serve: Turn off the heat, transfer the warm Kela Nu Paak to a serving plate, garnish with chopped dry fruits, and serve piping hot alongside freshly made, ghee-smeared rotis.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 210 kcal |
| 💪 Protein | 2.5 g |
| 🌾 Carbohydrates | 32.0 g |
| 🥑 Total Fat | 9.2 g |
| 🧈 Saturated Fat | 5.1 g |
| 🌱 Dietary Fiber | 3.1 g |
| 🍬 Sugars | 22.0 g |
| 🧂 Sodium | 25 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef’s Note
- Use fully ripe bananas for natural sweetness and a smoother consistency. - The milk is optional. Without milk, the Paak will have a richer banana and ghee flavour. - Adjust the sugar according to the ripeness of the bananas.
Tips & Tricks
- Low Flame Is Key: Cook slowly to prevent the bananas and sugar from catching at the bottom. - Control the Texture: Mash only part of the bananas if you prefer a slightly chunky Paak. - Avoid Overcooking: Switch off the heat while the mixture is still soft. It will thicken further as it cools. - Ghee Matters: Use good-quality ghee for the traditional aroma and flavour.
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