For the turons
300 gms kardava bananas (almost overripe and soft to the touch)
150 gms canned jackfruit (preferably preserved ones in sugar syrup)
50 gm brown sugar (coconut palm sugar or jaggery also work)
20 pcs spring roll wrapper
500 ml cooking oil, for deep frying
30 ml water
40 gms flour
1. Make the flour paste in a small bowl by combining the flour and water until it achieves a thick paste-like consistency. This is the glue that will hold the turon together. Set it aside.
2. Place a spring roll wrapper on a clean, flat workspace. Apply the flour paste on all four edges of the wrap. This will help seal it and bind the turon filling.
3. Then, cut the bananas into half. Place the halved banana on the spring roll wrapper and then top them with a few strips of jackfruit and sprinkle with brown sugar.
4. Fold over one side of the spring roll wrapper over the filling. When half the wrapper has enfolded the filling completely, then tuck the edges/flaps in and keep rolling again till you reach the end of the wrapper. Wrap it snug like swaddling a baby or a burrito.
5. Wrap it with a second spring roll wrapper to ensure the filling won’t break through while frying.
6. Seal the ends and flaps with flour paste. Don’t overdo the paste or else turon will become too crispy.
7. Assemble the remaining turon rolls in the same way and keep the rolls in the fridge to dry and set.
8. Heat oil over medium heat, then fry the rolls for 10 minutes, turning the turon rolls, if necessary, until golden brown all over. Ensure the oil isn’t too hot at the start or the skin will turn crispy too soon but the banana filling won’t have cooked.
9. Once fried, place the turon rolls on paper towels or in a strainer to drain the excess oil.
10. Garnish with coconut custard made of crème anglaise infused with latik (reduced coconut cream), grated coconut for some crunch and a scoop of ice-cream – it serves as a soothing foil to the piping hot turons.
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