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Kai pola is one of the most authentic and popular dishes of Malabar cuisine. Use only ripe nendrapazham or ethapazham to make this dish. This tasty and flavorful dish makes a perfect sweet for Iftar or any occasion.
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Peel and Chop the ripe bananas into cubes.
Heat a pan and add 1 tbsp ghee. Fry raisins and cashew nuts until they turn brown. Set aside.
In the same pan, add 1 tbsp ghee. Add banana pieces and 1 tbsp sugar. Fry until light brown. Let it cool down completely.
In a blender, crack open the eggs and add the remaining sugar, salt, milk, and cardamom powder. Blend well.
Add the fried bananas to the blender mixture and mix well with a spatula.
Heat a flat-bottomed tawa until medium hot. Place a small pan or saucepan over it and add 1 tbsp ghee.
Pour the banana mixture into the pan. Add the fried cashew nuts and raisins on top. Cover the pan.
Cook for 30 minutes on low flame. Check with a toothpick to see if it's done.
Then Flip the cake to another pan and cook the top portion for 2 minutes on low flame. Turn off the flame.
Tasty Kai pola is ready to serve.
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Ensure the bananas are ripe for the best flavor.
Cook on a low flame to avoid burning the cake.
Can I use a different type of banana?
It's best to use ripe nendrapazham or ethapazham for authentic flavor.
How do I know when the cake is done?
Insert a toothpick into the cake; if it comes out clean, the cake is done.
Can I make this dish ahead of time?
Yes, you can prepare it a few hours in advance and reheat it gently before serving.
What can I serve with Kai pola?
Kai pola can be served as a sweet dish on its own or with tea.
Is there a substitute for ghee?
Butter can be used as a substitute, but ghee provides a more authentic flavor.
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