Banana Raita Recipe

This banana raita or kele ka raita is a refreshing take on the classic Indian raita where ripe mashed bananas are added to the yogurt along with a few mild spices. Here is how to make it.

Course: Accompaniment

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: people

Calories: 172kcal

Author: Neha Mathur

This banana raita or kele ka raita is a refreshing take on the classic Indian raita where ripe mashed bananas are added to the yogurt along with a few mild spices. Here is how to make it.

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US Customary - Metric

Ingredients

2 cups yogurt
2 tablespoon 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 2 cups of yogurt in a medium size 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 1 tablespoon chironji, 8-10 crushed cashew nuts, 10-12 raisins and ½ teaspoon cardamom powder and mix well.
Finally, add ½ teaspoon rose water and mix well. Refrigerate the raita for 3-4 hours. Garnish with rose petals and chopped dry fruits and serve chilled.

Notes

Use slightly over ripe banana for the best taste.

You can pass the yogurt through a strainer for an extra creamy raita.

Chill the raita before serving, it tastes the best when chilled.

Add more dry fruits, to make it richer.

You can also slice the bananas and add in the raita instead of mashing the same.

Nutrition