Fresh ripe banana is mashed and added to the pan along with sugar and milk. When the mixture forms a syrup, roasted wheat flour is added. The mixture is cooked thick thick and served garnished with chopped almonds.
Makes: around 4 Servings of Banana Halwa.
Ripe Banana 1 Long
Wheat Flour 3/4 Cup
Milk 1/2 Cup
Cardamom Powder a big Pinch
Sugar 3/4 Cup
Ghee 4 Tbsps
Method of preparation:
Peel the ripe banana.
Grind the banana into smooth paste adding milk.
Grind cashews into fine powder and keep aside.
Thinly slice the almonds for garnish.
Heat a pan on low heat, add a tbsp of ghee and wheat flour.
Fry till wheat flour changes color or is aromatic.
Remove wheat flour from heat and stir in cashew powder.
Heat a pan on medium – low heat, add banana paste and sugar.
Cook till the sugar is completely melted and the mixture thickens, stir in cardamom powder.
Now add the wheat flour mixture and remaining ghee.
Keep stirring to make sure everything is incorporated well.
When the mixture becomes thick and gooey, remove from heat.
Serve a big scoop full of banana halwa onto a bowl.
Garnish the banana halwa with almonds and serve.
Notes: Make sure banana is very ripe and don’t over cook the syrup.
Suggestions: If the sugar is not melted completely, let it melt before adding flour. Add little water or milk to adjust if the syrup becomes thick and sticks to the spatula.
Variations: You can also add your choice of nuts and raisins.
Other Names: Banana Halwa.