Description

Ingredients

• Ripe Bananas: 1 kg, peeled and sliced

• Ghee: ¼ cup

• Jaggery: ½ kg

• Water: ¼ cup

• Cardamom Powder: ¼ teaspoon

• Cashews: 3 tablespoons, roasted

Instructions

1. Prepare the Banana Puree:

   • Peel and slice the ripe bananas.

   • Blend them into a smooth puree and set aside.

2. Cook the Banana Mixture:

   • In a large kadai or pan, heat ¼ cup of ghee.

   • Add the banana puree and cook on medium flame, stirring continuously.

   • Continue cooking until the mixture turns glossy and the raw banana smell disappears.

3. Prepare Jaggery Syrup:

   • In a separate pan, combine ½ kg jaggery and ¼ cup water.

   • Heat until the jaggery dissolves completely, forming a syrup.

4. Combine and Cook:

   • Pour the jaggery syrup into the cooked banana mixture.

   • Mix well and continue stirring to combine thoroughly.

   • As the mixture thickens, add ghee in batches, ensuring each addition is absorbed before adding the next.

   • Cook until the halwa starts to hold its shape and ghee separates from the sides.

5. Add Flavorings and Nuts:

   • Stir in ¼ teaspoon cardamom powder and roasted cashews.

   • Mix well to distribute evenly.

6. Set the Halwa:

   • Transfer the halwa into a tray lined with baking paper.

   • Level the surface and let it rest for about 3 hours to set.

   • Once set, cut into desired pieces and serve.

Tips:

• Banana Selection: Use overripe bananas for a richer sweetness and enhanced flavor.

• Consistent Stirring: Continuous stirring prevents the mixture from sticking to the pan and ensures even cooking.

• Ghee Addition: Adding ghee in batches helps achieve the desired glossy texture and prevents the halwa from becoming too greasy.

• Setting Time: Allowing the halwa to rest ensures it sets properly, making it easier to cut into pieces.