By Here’s a traditional dessert recipe from the Kerala cuisine, which is cooked on special occasions and festivals and will make your mouth water. Mildly sweet and chewy, this sweet dish is prepared using banana, ghee, green cardamom powder, and last but not the least sugar. You will be surprised to know that this Banana Halwa does not use much sugar, as bananas are already too sweet, it is just added to enhance the flavour of the dish. You can just use jaggery powder instead of sugar for a delicious taste.
Here’s a simple and delicious Banana Halwa recipe:
Ingredients:
- 4 ripe bananas (preferably overripe)
- 1 cup sugar (adjust based on sweetness of bananas)
- 4 tbsp ghee (clarified butter)
- 1/2 tsp cardamom powder
- A handful of chopped nuts (cashews, almonds, or pistachios)
- A pinch of saffron strands (optional)
Instructions:
- Prepare the Bananas: Peel the bananas and mash them well using a fork or blend them to make a smooth puree.
- Cook the Bananas: Heat 2 tablespoons of ghee in a non-stick pan or a heavy-bottomed kadhai. Add the mashed bananas and cook on medium heat, stirring continuously.
- Add Sugar: After the bananas start to thicken, add the sugar. The mixture will release water. Continue cooking, stirring frequently, until the water evaporates.
- Incorporate Ghee: Add the remaining ghee in intervals while cooking. Stir until the halwa starts leaving the sides of the pan and forms a mass.
- Flavor with Cardamom and Nuts: Add cardamom powder and mix well. Stir in the chopped nuts and saffron strands (if using).
- Finish Cooking: Continue to cook until the halwa turns glossy and leaves the pan easily without sticking.
- Serve: Transfer the Banana Halwa to a greased plate, smooth the top with a spatula, and let it cool. Once set, cut into desired shapes or serve warm directly.
Tips:
- Use overripe bananas for the best sweetness and flavor.
- You can adjust the sugar level according to the sweetness of the bananas.
- Adding saffron enhances the flavor and color but is optional.
