Banana Raita (Kele Ka Raita)
on May 21, 2025
This Banana Raita (Kele Ka Raita) is a refreshing take on the classic Indian raita. It is made by adding ripe mashed bananas and a few mild spices to the yogurt. Here is how to make it (gluten-free).
Here are a few more raita recipes that perfectly accompany your everyday meals: Bathua Raita, Boondi Raita, and Kaddu Raita.
About Banana Raita
Banana Raita (Kele Ka Raita) is an Indian accompaniment where ripe mashed banana is added to slightly sweet yogurt and some mild spices.
Banana raita is a unique recipe compared to your usual raita recipes. The flavor of mashed bananas goes perfectly with the creamy texture of yogurt, resulting in a mouth-watering side dish.
You can serve this kela raita with your festive or special weekend North Indian meals. As it is sweet, you can also serve it at the end as a dessert. Don’t forget to garnish it with dried rose petals, dry fruits, and nuts.
Ingredients
Yogurt – Use full cream yogurt (curd, dahi) for a creamy and rich texture. You can either use store-bought yogurt or make it at home. If you are watching your weight, you can use low-fat yogurt too.
Banana – Use slightly overripe bananas for the best taste. Overripe bananas are sweeter, which adds a better taste to this raita.
Sugar – You can adjust the sugar as per your taste.
Dried Nuts and Fruits – I have used cashews and raisins, but you can add some chopped almonds and pistachios to make it richer.
Chironji adds a nutty, sweet, salty flavor and a crunchy texture to the raita.
Cardamom Powder – This ingredient makes a lot of difference in the taste.
If you do not have cardamom powder, crush the green cardamom seeds and add them to the raita for a more prominent taste.
Rose Water adds a beautiful aroma and flavor, which is hard to miss.
Finally, top it off with some fresh rose petals and chopped dry fruits.
How To Make Kele Ka Raita
Add 2 cups of plain yogurt to a medium-sized mixing bowl. Whisk it using a wire whisk until it is smooth and creamy.
Add 2 tablespoon sugar to the bowl and mix until combined.
Peel 2 bananas and cut them into 0.25-inch slices.
Mash the slices coarsely using a fork or a potato masher.
Add the mashed banana to the bowl with the yogurt and mix well.
Add the following ingredients and mix well.
- 1 tablespoon chironji
- 8-10 crushed cashew nuts
- 10-12 raisins
- ½ teaspoon cardamom powder
Finally, add ½ teaspoon rose water and mix well. Refrigerate the raita for 2-3 hours. Garnish with rose petals and chopped dry fruits and serve chilled.
Pro Tips By Neha
Use slightly overripe bananas for the best taste.
You can pass the yogurt through a strainer for an extra creamy raita.
Chill the raita before serving; it tastes best when chilled.
Add more dry fruits and nuts to make it richer.
You can also slice the bananas and add them to the raita instead of mashing them.
Frequently Asked Questions
To make this raita vegan, replace dairy yogurt with vegan yogurt. All the other ingredients are vegan-friendly.
Serving Suggestions
Serve banana raita on the side with your North Indian meals.
You can also serve it with pulao and biryani or even as a dessert due to its rich and sweet ingredients.
Storage Suggestions
I will suggest you make this raita fresh and not store the same. It hardly takes 15 minutes to make it; thus, always make it fresh.
If you have leftovers, store them in an airtight container and finish them in a day.
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Banana Raita Recipe (Kele Ka raita)
Ingredients
- 2 cups plain yogurt (curd, dahi)
- 2 tablespoons sugar
- 2 ripe bananas
- 1 tablespoon chironji
- 8-10 cashew nuts (crushed)
- 10-12 raisins
- ½ teaspoon cardamom powder
- ½ teaspoon rose water
Instructions
- Add yogurt to a medium size mixing bowl. Whisk it using a wire whisk until it is smooth and creamy.
- Add sugar to the bowl and mix until combined.
- Peel the bananas and cut them into 0.25-inch slices.
- Mash the slices coarsely using a fork or a potato masher.
- Add the mashed banana to the bowl with the yogurt and mix well.
- Add chironji, cashew nuts, raisins, and cardamom powder, and mix well.
- Finally, add rose water and mix well. Refrigerate the raita for 2-3 hours. Garnish with rose petals and chopped dry fruits and serve chilled.
