BANANA HALWA
Servings
0
Servings
0
Ingredients
Instructions
  1. Take bananas that are really ripe.
  2. Peel them and put them in a pan (heavy bottom kadai / non stick one ).Mash them nicely using hands or fork or masher.Its ok if there are small banana lumps. They will get cooked later.
  3. Add sugar to the mashed bananas and keep it on medium flame. Add a tsp of ghee.Stir it once in a while.
  4. After few mins, sugar melts and combines with mashed banana. Color also starts changing a bit. Continue stirring in between.
  5. After about 20 mins,the mixture starts getting slightly brown. At this point add remaining ghee,mix well and start stirring continuously.Leaving the hand might burn halwa at the bottom.SO STIRRING CONTINUOUSLY FROM THIS POINT IS VERY IMPORTANT.
  6. After about 35 -40 mins , the halwa forms a combined mass with a rich dark brown color. Add elaichi powder and chopped nuts. Mix well.
  7. Transfer the halwa to a greased plate and spread it evenly with a greased flat spoon.You can level it or smoothen the surface using a greased rolling pin or greased cup.Alow it to cool.When it cools,cut it into desired shapes.
  8. Tasty chewy Banana halwa is ready to enjoy.It lasts for more than a month without refrigeration (I know it will disappear in a matter of minutes!!!)
  9. Tasty chewy Banana halwa is ready to enjoy.It lasts for more than a month without refrigeration (I know it will disappear in a matter of minutes!!!)
Recipe Notes
  1. Over ripe banana s are must. Try this recipe , only if you have them.Just ripe ones will not give the color and consistency for halwa.
  2. If you want you can increase the quantity of sugar.
  3. Nendran banana will have a tinge of tangy taste. This slight tanginess with the sweetness altogether will take the halwa to a new level n make it more yummy. But then if you are using normal large banana s this would be missing. To match the taste to the closest u can add little lime juice towards the end ( when adding elaichi powder) and mix well.

 

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