Step 1: Prepare Bananas

Peel the skin off 4 large bananas and slice them into small pieces.

Step 2: Grind Bananas into Puree

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

Step 3: Melt Jaggery

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

Step 4: Roast Cashew Nuts

In a wide pan, add 1-2 teaspoons of ghee. Once melted, add the cashew nuts and roast them until they turn a nice golden brown color. Remove the roasted cashews from the pan and keep them aside.

Step 5: Add Ghee to Pan

Add approximately 1 teaspoon of ghee to the same pan used for roasting cashews.

Step 6: Cook Banana Puree

Pour the banana puree into the pan with the ghee. Cook the banana puree on medium flame for about 10 minutes, stirring continuously, until it thickens and changes color slightly.

Step 7: Incorporate More Ghee

Add 2 teaspoons of ghee to the cooked banana mixture and mix it in thoroughly until well combined.

Step 8: Combine with Jaggery Syrup

Strain the melted jaggery syrup directly into the banana mixture in the pan to remove any impurities. Mix well and continue to cook on low flame for approximately 15 minutes, stirring occasionally, until the mixture combines and thickens further.

Step 9: Add Cardamom and Ghee

Once the mixture has thickened, add 1/2 teaspoon of cardamom powder and another 1 teaspoon of ghee. Mix well and continue to cook on low flame for an additional 5 minutes, ensuring the halwa reaches a thick consistency.

Step 10: Add Roasted Cashews

Add the previously roasted cashew nuts to the halwa mixture. Mix them in thoroughly and cook for another 5 minutes on low flame.

Step 11: Check Halwa Consistency

The banana halwa is ready when it forms a cohesive mass and starts to leave the sides of the pan easily.

Step 12: Set the Halwa

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

Step 13: Unmold and Cut

Once the halwa is completely set, carefully invert the tin to remove the halwa onto a clean surface.

Step 14: Serve Banana Halwa

Cut the banana halwa into desired square or rectangular pieces. Garnish with additional roasted cashews if preferred and serve immediately.

• Use ripe bananas for the best flavor and natural sweetness.

• Stir the halwa mixture continuously to prevent it from sticking to the bottom of the pan and burning.

• Adjust the amount of jaggery (or sugar) according to your preferred sweetness level.

• Substitute jaggery with an equal amount of sugar for a different flavor profile.

• Add other nuts like almonds or pistachios along with cashews for varied texture and taste.

• Incorporate a pinch of saffron or nutmeg for an additional aromatic dimension.