🕒 Prep Time: 10 mins | ⏳ Cook Time: 30 mins | 🍽️ Serves: 3–4
Made from ripe Nendran bananas, this rich, glossy halwa from Kerala is chewy, deeply caramelized, and packed with ghee and flavor.
🧾 Ingredients:
- Ripe Nendran bananas – 2 large
- Jaggery – ¾ cup (grated)
- Ghee – 4–5 tbsp
- Cardamom powder – ½ tsp
- Cashews – 10 (roasted)
- Rice flour – 1 tbsp (for binding, optional)
👩🍳 Instructions:
- Steam and mash bananas:
Peel and steam the bananas until soft. Mash well into a smooth paste. - Prepare jaggery syrup:
Dissolve jaggery in ¼ cup hot water. Strain and set aside. - Cook the halwa:
In a thick-bottomed pan, add banana paste and jaggery syrup. Cook on medium heat, stirring continuously. - Add ghee gradually:
Add ghee one spoon at a time as the mixture thickens and leaves the sides of the pan. You’ll notice a glossy sheen. - Finish and garnish:
Add cardamom powder, roasted cashews, and rice flour if using. Cook until halwa is fully thickened and non-sticky. - Set or serve warm:
You can pour into a greased plate, let it set, and cut into cubes—or serve warm in bowls.
