Hearty Spices

Prepare the Paste: Blend 14 paan leaves with 1 tin of condensed milk until smooth.  Toast the Coconut: Heat 2 tsp of ghee in a pan over medium heat. Add 1/2 cup of desiccated coconut and toast until fragrant.  Thicken the Mix: Pour the paan paste into the pan with the coconut. Cook, stirring continuously, until the mixture thickens to a fudge-like consistency (similar to Kalakand or milk peda), then remove from heat and let cool.  Shape and Stuff: Flatten a small portion of the cooled mixture in your palm, place 1 tsp of gulkand in the center, and fold the mixture over to completely enclose it. Roll gently to form a smooth ball.  Finish and Chill: Roll the stuffed balls in extra desiccated coconut or dip in melted white chocolate. Transfer to the fridge for 1 hour to set before serving.

Preheat oven to 325F and prepare a 8x5 loaf pan with parchment paper. In a medium bowl, add 1/2 cup of Vegetable Oil, an Egg, 1 1/8 cup of Sugar, 1/4 tsp of Salt, a tsp of Baking Soda, 1/2 tsp of Cinnamon, 2 tbsp of Buttermilk, a tsp of Vanilla and 3 extra ripe Bananas and mix well. Add 2 cups of  All purpose Flour and mix well. After pouring into loaf pan, sprinkle 1/2 of chopped Walnuts  on top of the batter.  Bake for 60 minutes or until the knife comes out clean.  Notes - To make 2 tbsp of Buttermilk, add 2 tbsp of Milk and mix in 1/4 tsp of Lemon Juice . Keep aside for it to curdle.