Curd dishes · Dahi jaa Samaraan
Kelay vari Dahi
Sweet curd with banana
A creamy, lightly sweet chilled curd with chopped ripe banana, sugar, saffron and cardamom. It is served with lunch or dinner to offset spicy food, or as a small dessert.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Main ingredients
Flavouring
Method
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Add the water to the curd and whisk until it is smooth and slightly thinner.
Peel the bananas and chop them into medium-sized pieces.
Stir the sugar, the saffron together with its soaking water, and the cardamom powder into the curd until fully combined.
Gently fold in the chopped bananas and refrigerate until chilled.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Use fully ripe bananas for natural sweetness and best flavour, and add them just before chilling so they keep their freshness and texture. Variations: a richer festive version with chopped almonds, pistachios or cashews; a few raisins for extra sweetness and texture; replace part of the sugar with honey or jaggery; a mixed-fruit version with finely chopped seasonal fruit such as chikoo, mango or apple added along with the bananas; thicker, more dessert-like curd made with hung curd; a few drops of rose water added with the saffron and cardamom for a floral aroma.
Serve with
Serve chilled as a sweet accompaniment to lunch or dinner; pairs well with simple, mildly spiced meals and adds a refreshing contrast.
Nutrition
EstimatedPer serving
190 kcal
- Protein
- 5 g
- Carbohydrate
- 34 g
- Fat
- 5 g
The recipe serves 3–4.
Whole recipe
650 kcal
- Protein
- 18 g
- Carbohydrate
- 118 g
- Fat
- 16 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Best fresh or within the same day — do not keep it long, as the bananas darken and soften; stir gently before serving.
About this dishDid you know?, Cultural note
Did you know?
In traditional Bhatia meals, sweet curd dishes like this are served to balance spice levels and add a touch of natural sweetness.
Cultural note
Reflects the Thathai Bhatia tradition of including sweet curd-based accompaniments in everyday meals; often made in the warmer months for its cooling, refreshing quality; embodies the Bhatia philosophy of balanced meals that combine nourishment, simplicity and flavour.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos