Serves 4
This cooling drink is all you need after a spicy curry meal.
Recipe Category

You will need

½ cup (125 ml) sugar
¼ cup (60 ml) cashew nuts, roughly chopped
½ t (2.5 ml) ground cinnamon

5 ripe bananas
2 T (30 ml) soft brown sugar
8 cardamom pods, seeded
2 cups (500 ml) fresh full cream cold milk
1 cup (250 ml) full cream plain yoghurt


Cashew Nut Praline

Line a tray with buttered baking paper. Use a smallish saucepan with a long handle for caramel.

Place sugar in saucepan and tilt and shake (do not stir) regularly over high heat until sugar starts to melt. Keep shaking and tilting saucepan regularly, until caramel turns light brown.

Add nuts mixed with cinnamon and swivel the pot to cover all with caramel.

Pour out onto baking paper.

Leave to cool.

Once it has set hard, bash with a meat mallet into shards. See technique pic.


Put bananas in a blender or food processor, fitted with a metal blade, add sugar, cardamom seeds, milk and yoghurt.

Process until smooth and very frothy.

Pour into smallish glasses and decorate with nutty praline.