Dhonkeyo Kaju

View this Recipe in Dhivehi

Do you call it dhonkeyo kaju or dhonkeyo kajuru? We are going with kaju for now. Anyway, making it is pretty straightforward and ours turned out just right, crispy on the outside and soft in the middle.

Makes: 15

Ingredients:

• 2 very ripe bananas
• ½ cup flour
• ½ cup sugar
• 1 tbsp. grated coconut
• 1 tsp. baking powder
• 2 drops vanilla essence
• 1 ½ cups oil for frying

Instructions:

1. Mash the bananas in a bowl.
2. Add in the flour, sugar, grated coconut, and baking powder and vanilla essence and mix well until everything is well combined.
3. Heat the oil and drop in a little of the batter to check the oil’s temperature. When the test piece of batter floats to the top and you see bubbles forming around it, that’s your cue to begin frying the rest of the batter. Also, the bubbles that form around the test piece have to be at a moderate speed. If the bubbles are appearing too fast, the oil is too hot, and if the bubbles are too slow, that means the oil is not hot enough. Throughout the frying process, keep an eye on the oil and don’t let it get too hot.
4. Now for the frying and its better if you do it in batches. First scoop teaspoons of batter and place them in the oil. You can consider 4 to 5 of them a batch. Fry until they take on a golden brown colour. You’ll have to flip them so that they cook evenly.
5. Once the dhonkeyo kaju are fried, remove from the oil and drain them well to get rid of the excess oil.