My sis-in-law offered to make halwa and knowing how good she is at making halwas,I quickly accepted the offer.I've made a similar halwa before,but as they say,any new recipe is a welcome change.
Over-ripe banana/nendrapazham - 5,chopped
Jaggery,grated - 2 cups
Ghee - 2 tbsp + extra to grease the pan
Sugar - 1/2 cup
Maida - 2 tbsp
Cardamom powder - 1 tsp
Cook the chopped bananas in just enough water(about 1/2 cup)until soft.Using a masher,mash the bananas to a smooth paste.
Add 1/2 a cup of water to the grated jaggery and make a thick syrup.The recipe requires a cup of jaggery syrup,you can refrigerate if there is excess syrup.
In a pan add ghee and mix in the mashed banana.Saute on high flame for about 5-7 minutes or till the banana gets dry and starts leaving the sides of the pan.
At this stage,mix in the jaggery syrup and let the banana and jaggery cook together for 10 minutes on low flame.
When the mix starts getting dry and changes in colour,mix in the sugar.The halwa will again liquefy now,keep on low flame for another 5-7 minutes till the colour starts changing to a golden brown.
Now mix in the maida-this is to absorb any more moisture left in the halwa.
When the halwa starts forming into a single lump of ball and starts leaving the sides of the pan,it is ready.
Grease a pan with some ghee and pat the halwa into an even shape.Let it rest for about 10 minutes and then cut into small squares.
- If you are using black jaggery,there is no need to add sugar.Just add 1 1/2 cups of jaggery syrup.Sugar is added to make the halwa chewy.
- You could add chopped nuts or raisins too.
- If you like chewier halwa,cook the mix for 5-8 minutes longer than mentioned-I like my halwa soft and chewy hence the timings.