BANANA HALWA BY SOBHA P. SHENAI

THIS IS MANGALOREAN SPECIAL SWEET PREPARED BY BANANA...!!!!

BANANA HALWA (kelya halwa)

INGREDIENTS FOR HALWA

Ripe plantains/Nendra pazham- 5 small sized

Sugar- 1 cup

Powdered Jaggery- 1 cup

( or you can use two cups of sugar) I used sugar.

Ghee- 1/3- 1/2 cup

Cardamon powder- 1 tsp

Chopped cashew nuts- 3 tbs

METHOD :

Bring one cup of water to a boil. Add powdered jaggery and allow it to dissolve. Strain the impurities and set aside.

Chop ripe plantain/ethapazham into small pieces. If possible peel off the center portion which has black seeds. Heat 2 tbs of ghee in a heavy bottom pan and toast the cashew nuts till golden brown. Remove and keep aside for later garnish.

In the same pan add the chopped plantains and saute for six to eight minutes. It will change from pale yellow to golden brown.Add the jaggery water and cook till it is mashed up and gets reduced. At this stage add sugar and stir continuously for another 8-10 minutes and in between go on adding the ghee to prevent it from sticking.Add cardamon powder and chopped roasted cashew nuts. The halwa is ready when it leaves the edges of the pan and can be rolled into a ball with the spatula. You can also see ghee separating. The whole process will take around 25- 30 minutes. Take a greased steel plate or tray and spread this mixture evenly (use the back side of a spoon to spread and make it smooth). Allow this to set for three to four hours and then cut into desired. shapes.Kelya halwa is ready to serve...!!!