The Tambram version of the Jelly/Jam
1/2 kilo/4-5 bananas
1/2 kilo jaggery
1/2 tsp cardamom powder
2 tbsp clarified butter
1. Heat a cup of water and stir in the jaggery. Strain to remove scum and pour it back into the pan and cook for about 5 minutes until treacly. Keep this aside.
2. Peel and chop the bananas into 3 parts an d steam in 2 cups of water for 10 minutes until fruit turns soft. Alternatively, pressure cook for one or two whistles. Blend and add to the jaggery mixture. Stir over a medium flame for 3-4 minutes until it thickens and leaves the sides of the pan.
3. Add the ghee and cardamom powder, stir for 2 more minutes and turn off the heat.
Store in an airtight container and refrigerate.