What do you do with leftover bananas? In our family, we love converting them into a beautiful, delectable banana halwa!
Straight off the pan, I think this halwa tastes absolutely heavenly – sweet and toothsome, with slight notes of sour that comes naturally from the bananas. This kele ka halwa is just perfect for freezing cold days such as today!
Why don’t you try making this sweet dish, too? After all, it is so very simple to make!
Here’s how I make the banana halwa.
Ingredients (makes a little more than 1 cup, 3-4 small servings):
- 6 large Robusta bananas
- 1/3 cup sugar, or to taste
- 4 tablespoons ghee
- 2 pinches of cardamom (elaichi) powder, or to taste
1. Peel the bananas and place them in a large mixing bowl. Mash them thoroughly using your hands. Keep aside.
2. Heat 2 tablespoons of ghee in a heavy-bottomed pan. Lower flame to medium, and add in the mashed bananas, along with the sugar. Mix well.
3. Cook on low-medium heat till the halwa begins to thicken. Stir constantly, to avoid sticking to the bottom of the pan.
4. When the halwa has thickened considerably, add in the remaining 2 tablespoons of ghee and the cardamom powder. If you want to add fried cashewnuts/almonds, add them in at this stage. Mix well. Cook on low-medium flame for a couple of minutes more, stirring constantly. Switch off gas. Serve hot, warm, at room temperature or after chilling in the refrigerator for a while.
1. I love Robusta bananas, and so use them commonly to make this halwa. However, any kind of bananas can be used, as per your preference.
2. Increase or decrease the quantity of sugar you use, as per your taste preferences. 1/3 cup works out perfect for us, for the above-mentioned quantities of other ingredients.
3. Just a couple of pinches of cardamom powder is sufficient. Using more might be too overpowering.
4. 4 tablespoons of ghee works perfectly for us, for the above-mentioned proportions of ingredients. However, feel free to use more if you want to.
5. This kele ka halwa tastes best when piping hot, straight off the pan, as per me – absolutely heavenly.
6. I usually do not add cashewnuts and/or almonds to this banana halwa, as I like to keep it plain and simple. In case you want to use them, just fry a few in a little ghee and add them to the halwa at the very end.
7. Cook the banana halwa, on low-medium flame, till it reaches the consistency you desire. I like keeping it thick, but not thick enough to cut. If you want pieces of the halwa, keep a plate greased with a little ghee ready. Cook the halwa it till it reaches a really thick consistency, then add the balance 2 tablespoons ghee, elaichi powder and fried cashewnuts/almonds (if using) – then cook for a minute or so more and transfer the halwa to the greased plate. Allow the halwa to cool down a little and then cut into pieces.
8. Use bananas that are ripe but yet firm, for best results. Avoid those that aren’t fully ripe.
You like? I hope you will try out this banana halwa too, and that you will like it as much as we do!