Banana Halwa is a delicious and soft Indian dessert made with ripe bananas, jaggery, ghee, cardamom, and roasted cashews. This recipe is perfect for those who love traditional sweets and want to try a healthier alternative. The process involves blending bananas, cooking them with ghee, and combining them with jaggery syrup to create a rich and flavorful halwa. It's a delightful treat that sets beautifully and can be enjoyed by everyone.
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Mash the ripe bananas and set them aside.
Heat 2 tablespoons of ghee in a pan on medium flame and add the mashed bananas. Cook for about 10 minutes, stirring occasionally.
In another pan, add jaggery and water. Cook on medium flame until the jaggery melts completely to form a syrup.
Mix the jaggery syrup into the cooked banana paste, stirring continuously on medium flame.
Add another 2 tablespoons of ghee, cardamom powder, and roasted cashews to the mixture. Continue cooking until the ghee starts to separate from the halwa.
Pour the halwa into a greased cake tin lined with parchment paper and let it set for 2-3 hours.
Once set, cut the halwa into pieces and serve.
Use ripe bananas for the best flavor and texture.
Stir continuously while cooking to prevent the halwa from sticking to the pan.
Grease the cake tin well to ensure easy removal of the halwa after setting.
Can I use sugar instead of jaggery?
Yes, you can use sugar, but jaggery gives the halwa a richer and more traditional flavor.
How long does the halwa take to set?
The halwa typically takes 2-3 hours to set properly.
Can I use other nuts instead of cashews?
Yes, you can use almonds, pistachios, or walnuts as alternatives.
Can I store banana halwa?
Yes, you can store banana halwa in an airtight container in the refrigerator for up to 3-4 days.
Is banana halwa gluten-free?
Yes, banana halwa is naturally gluten-free as it does not contain any wheat or gluten-based ingredients.
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