Monday, August 20, 2012

Banana Halwa

Banana Halwa
Any recipe which calls for over ripe fruits is welcome in my kitchen.I always seem to have an excess of ripe fruits at a given time and the best way to use them up is to cook recipes like these.Last week,I had family visiting and as usual,amma got a big batch of Nendrapazham.I had big plans of making payasam,pulisheri,pazham pori etc but sadly,the train journey had mashed up the bananas a bit and they were ripening at a quick pace.

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.

Banana Halwa

Ingredients

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

Method

Banana Halwa-step1 
Cook the chopped bananas in just enough water(about 1/2 cup)until soft.Using a masher,mash the bananas to a smooth paste.
Banana Halwa-step2 
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.
Banana Halwa-step3 
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.
Banana Halwa-step4 
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.
Banana Halwa-step5 
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.
Banana Halwa-step6 
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.
Banana Halwa

Notes
  • 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.

19 comments :

  1. Delicious and mouthwatering halwa. Lovely preparation.
    Deepa

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  2. This is totally new to me and very nicely done divya.

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  3. I had tasted banana halwa once but it was kind of transparent one..this looks yumm,might b you can name it banana fudge

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  4. What lovely color..and love the melt-in-mouth texture!

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  5. love the colour and the glossy effect!

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  6. first time seeing banana halwa... sounds interesting...
    VIRUNTHU UNNA VAANGA

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  7. yummy looking Halwa ...............

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  8. Delicious halwa,too gud pictorial...loved ur tin.Searching like this for long...tempting halwa.

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  9. Irresistible halwa, beautifully done.

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  10. looks beautiful..my hubby should like this...will try it sometime..

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  11. What a lovely and tempting Halwa...
    http://recipe-excavator.blogspot.com

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  12. Love the glossy halwa jumping out of the page - and the patient pic-tutorial. I would love to try this as soon as I can get hold of nendrapazham!

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  13. You get this kind of halwa in Udupi.I am going to make it.I love it.

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  14. Halwa with banana thats sounds yum, looks very tempting even for a banana hater like me :)

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  15. the banana halwa looks delicious! I often get to eat them whenever I visit my husband's native. It's now time to make them. Thanks for the recipe.

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  16. deliciously delicious..... keralaflowerplaza.com

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  17. I'm sure I'll love this...can't wait to make it... :D

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  18. I made the halwa today it came out really good but i didn't add jaggary so the halwa came out to be grey instead.But the taste was awesome

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Love,
Divya.

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