Banana Halwa – Home Cooking

Step 1: Prepare Bananas

Peel and slice 4 large bananas into small pieces.

Step 2: Grind Bananas

Transfer the chopped banana pieces to a mixer jar and grind them into a fine puree.

Step 3: Melt Jaggery

Take 1/4 cup of water in a saucepan. Add 150 gms of jaggery and melt it completely over medium heat. Once melted, turn off the stove and keep it aside.

Step 4: Roast Cashew Nuts

Heat 1 teaspoon of ghee in a wide pan. Add the cashew nuts and roast them until they turn a nice golden color. Remove the roasted cashews and keep them aside.

Step 5: Cook Banana Puree

Add 1 teaspoon of ghee to the same pan. Transfer the banana puree to the pan and cook it on medium flame for about 10 minutes, stirring continuously, until the mixture thickens and shows a slight color change.

Step 6: Add Ghee

Once the banana mixture has thickened, add 2 teaspoons of ghee and mix it in well.

Step 7: Incorporate Jaggery Syrup

Strain the melted jaggery syrup into the banana mixture in the pan. Mix it thoroughly with the banana puree.

Step 8: Thicken Halwa

Continue to cook the mixture on low flame for about 15 minutes, stirring occasionally, until it thickens further and starts to come together.

Step 9: Add Flavor and Ghee

Add 1/2 teaspoon of cardamom powder and 1 teaspoon of ghee to the halwa. Mix well and cook for another 5 minutes on low flame.

Step 10: Add Cashew Nuts and Finish Cooking

Add the roasted cashew nuts to the halwa. Continue to cook on low flame for another 5 minutes, stirring until the halwa forms a nice mass and leaves the sides of the pan.

Step 11: Set the Halwa

Grease a tin or tray with a little ghee. Transfer the hot banana halwa mixture into the greased tin and spread it evenly. Let it set for approximately 30-45 minutes at room temperature.

Step 12: Serve

Once the halwa has set, remove it from the tin, cut it into desired pieces, and serve immediately.

• Use ripe bananas for the best flavor and sweetness.

• Stir continuously while cooking the banana puree and halwa to prevent sticking and burning.

• Adjust jaggery quantity to your sweetness preference.

• Grease the tin generously with ghee to ensure easy removal of the halwa.

• Substitute jaggery with sugar for a different flavor profile.

• Add other nuts like almonds or pistachios for variety.

• Incorporate a pinch of nutmeg or saffron for additional aroma.