Banana Halwa - Home Cooking

Step 1: Prepare Bananas

Peel the four large bananas and chop them into small pieces.

Step 2: Grind Bananas to Puree

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

Step 3: Melt Jaggery

In a saucepan, add 1/4 cup of water and 150 grams of jaggery. Heat on medium flame, stirring occasionally, until the jaggery completely melts. Turn off the stove and set aside.

Step 4: Roast Cashew Nuts

In a wide pan, add some ghee (approximately 1 teaspoon). Once the ghee is hot, 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 about 1 teaspoon of ghee to the same pan. Pour the banana puree into the pan and cook on medium flame for approximately 10 minutes, stirring continuously, until the mixture thickens and changes color slightly.

Step 6: Combine with Jaggery Syrup

Strain the melted jaggery syrup into the cooked banana puree. Mix it well and continue to cook on low flame for about 15 minutes, stirring frequently, until the mixture becomes thick and darkens.

Step 7: Add Flavor and More Ghee

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

Step 8: Incorporate Cashew Nuts

Add the previously roasted cashew nuts to the halwa. Mix them in and continue to cook on low flame for another 5 minutes, until the halwa forms a mass and starts leaving the sides of the pan.

Step 9: Set the Halwa

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

Step 10: Cut and Serve

Once the halwa has set, carefully remove it from the tin. Cut it into desired pieces (e.g., squares) and serve immediately. Garnish with additional cashew nuts if desired.

• If you don't have jaggery, you can substitute it with sugar.

• Ensure to cook the banana puree thoroughly to avoid a raw taste.

• Use sugar instead of jaggery for a different sweetness profile.

• Add other nuts like almonds or pistachios for variety.