Ekdashi Stuffed Bananas
6 ripe, peeled rajali bananas, 1/2 cup sugar, 1/2 cup fresh coconut green cardamom, ghee for frying
Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. Slit each banana piece, and fill in coconut mixture. Hold together with a toothpick. Fry in ghee over medium flame till golden brown.
EKADASHI Sweet Potato Kheer
1 cup grated sweet potatoes, 1/4 cup sugar, 1/2 cup fresh coconut scraped, 5 cardamoms, ground, 4 cups full cream milk
Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. This kheer looks like vermicelli kheer and tastes excellent.
EKADASHI Fruit Rabri
1½ liters of milk, 1-1½ tablespoons of sugar, ½ cups each of apple, banana, orange, sapota, pomegranate and slit grapes, 2 deseeded and powdered green cardamom, 1 teaspoon rose water.
Condense the milk by boiling to less than one-fourth quantity. Add the sugar and boil for a couple of minutes more and turn off the heat. Sprinkle the powdered cardamom. When at room temperature, mix in the rose water and chill. Add the fruits just before serving as it tends to water.
Source : Learn Krishna Science at Orkut