BANOFFEE SWEET

                                                  BANOFFEE SWEET

      Ingredients

      for crust:

      1 1/2 cups digestive biscuits, ( finely crushed)

      10 tablespoons butter, softened

      for filling:

      2 (14-ounce) cans sweetened condensed milk(not evaporated) 14 oz is almost 397 grams

      3 large bananas or 6 samall bananas (sliced)

      1 1/2 cups heavy whipping cream

      1/3 cup confectioners' sugar

      1 teaspoon vanilla or cocoa powde...r (what ever u like.. but i like cocoa)

      some semisweet choclate to grate and garnish on top

      Preperation for crust:

      Mix digestive biscuits crumbs with softened butter and press mixture into lightly greesed 9-inch pie plate. and cool it in freezer for 20 mins.

      to make the toffee:

      take 2 cans of condensed milk and put in in a pan 3 quarter filled with water and put it on stove for boiling for about 3 to 4 hours, meanwhile keep checking the quantity of water, and maintaine the ratio of water in the pan.

      after 3.5 hours take the tins out of the water with and shut down the stove... let the tins cooled. and the open the can, do not open it directly...

      u will see that condensed milk has turned to caramelized toffee colour... thta the thing we will need for our banofee..

      filling:

      Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. pour Sliced bananas layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla essence or cocoa powder and spread on top of toffee filling and bananas.

      now grate choclate bars on the top of the cream layer...

      and let it cool in fridge for 6 to 8 hours or until set, or in freezer for 1 to 2 hours until set.

  Enjoy
  
    note condensed milk in which there is sugar... but if u avoid tht much sweet thn u can omit the cofectioners sugar.. caz main taste in this recipe is due to that toffeee... which is condensed milk...

    

     note  u have to put sealed condesed milk   tins in water.. not boiling water.. u will put them in before the water to boil... n 4 hours is the max tym... it can also take 3 hours... dependent upon ur stove flame intensity... n ur on tym observtion of water... dnt let the water dry... keep watching meanwhile... and whenever water dries to 2 quaters... fill it again... ok

note  u can make it a day b4 and keep it in fridge... but remember keep it in fridge only... donot deep freeze it overnight..and dn forget to cover it well cz whipping cream absorbs smells very soon.. and as we all know we keep lots of other stuffs in our fridge so b very sure in covering ur dessert...
for fridge the tym duration is maximum 6 hours... and for freezer is 2 hours

note  honey bananas will not turn black inshaAllah... they ll b coated with caremal and cream thats y dont worri about that... and basically this dish is refrigerated for 6-8 hours in fridge...


note if u found a condensed milk in the market  that is caramel one...i mean us per likha hai caramel condensed milk....n its colour is somewot brownish that wot it showd on the tin.then use it
 u can use that tin directly cuz if we are making caramel condensd milk  then no need to cook condensed milk in water for 3-4 hours