Due to Lockdown getting our hands on ingredients has become a tough ordeal. But this situation mustn’t hamper our indulgent sweet-cravings! To make life a whole lot simpler in the absence of multiple ingredients, there’s always something to offer when it comes to Indian cuisine.
There’s finally an answer to your quarantine prayers: the decadent ‘Banana Halwa’. This fruit-based desert needs the minimum amount of ingredients, but it doesn’t compromise on the taste! So stay safe and try out this scrumptious new recipe, straight from Chef Milind Sovani’s home kitchen!
Banana Halwa:
Recipe:
- Heat 1 tbsp Ghee
- Add 1 large banana cut into cubes
- Saute well and lightly mash it
- Add half cup freshly grated coconut Add 2 tbsp sugar and mix well Add 1/2 tsp cardamom powder
- Add saffron strands soaked in warm milk
- Mix well and add 6-8 cashews Savour it after your meal, or any time you crave something sweet!
About Chef Milind Sovani:
Singapore based, Chef Milind Sovani is renowned celebrity chef, F&B expert with culinary expertise. He possesses business development skills with 35 years of hands-on global experience. He finished his culinary education from prestigious IHMCTAN, Dadar in Mumbai and has completed his MBA from Symbiosis Pune.
Chef Milind has worked as the Corporate Chef heading restaurants in Singapore & hotels in New Zealand. He began his culinary journey at ITDC’s Ashok hotel at New Delhi as Management trainee. Later on he worked as Director F&B and Executive Chef at Centaur hotel Juhu beach, a leading 5 star deluxe luxury hotel in Mumbai. He is a thorough hospitality professional launched and headed International F&B projects.
Chef Milind’s creation ‘The Song of India ‘restaurant Singapore, awarded one Michelin Star. He has worked as chef to two Prime ministers of India, also served Heads of states, Anchored Television cookery shows and authored cookery book. He is a member of Singapore chefs association and accredited Jury of the WACS.
Chef Milnd’s specialties lie in food innovation, modernisation of Indian cuisines and rediscovering regional cuisines. Fine dining and master at creative Fine cuisine. He is deeply into F&B Project management – Conceptualization to successful operating module.
Editor in Chief : Mewati SItaram
