Candied Kai Bananas in Syrup and Coconut Cream

• Mix sugar and water in a large pan and boil.
• Turn the flame low on boiling and cook till the sugar syrup thickens, for about 10 minutes. Keep stirring in between. The syrup is cooked when it is thick enough to coat the back of a spoon.
• Place the bananas gently into the sugar syrup and cook until they look glazed for 4 minutes. Flip the bananas gently with a fork or skewer to cook the other side for about 4 minutes.
• Remove from the flame and transfer the bananas and the sugar syrup to a serving dish.
• Heat a thick-bottomed pan on low heat and pour coconut cream into it. Add salt to the coconut cream and simmer for 8 minutes. Remove from the flame.
• Drizzle coconut cream mixture over the candied bananas before serving.

Trivia

Did you know that the banana is really a berry? A banana plant is not a tree but a giant herb as its stem is soft and green. In the 15th century, Europeans called the banana the “Indian Fig”. In India, flowers and stem of the banana tree are considered sacred. They are used for adorning the ‘mandaps’ during weddings. There are around 400 varieties of bananas, including ‘Ice cream banana’ which is blue in color! Ripe bananas glow bright indigo under ultraviolet light. Insects and bats that can see UV light, consider it as a signal that the banana is ready to be eaten.