Banana Halwa

Nutrition values are AI-estimated based on ingredients.

• 2 big bananas (240 grams)
• 1 cup crushed or grated jaggery (250 grams)
• A handful of chopped cashewnuts (25 grams)
• 2 tablespoons ghee
• 1 cup hot water

1. 1Peel two large, overripe bananas and cut them into smaller pieces.
2. 2Grind the banana pieces in a mixer grinder into a smooth paste without adding water.
3. 3Heat 1 cup of water in a pot, then add 1 cup of crushed jaggery and stir until it completely dissolves into a syrup.
4. 4Heat 2 tablespoons of ghee in a kadai and fry the chopped cashewnuts until golden brown, then remove and set aside with the remaining ghee.
5. 5Add the ground banana paste to the kadai (with residual ghee) and cook on a medium-low flame, stirring continuously, until it thickens and its color deepens.
6. 6Strain the jaggery syrup directly into the cooking banana paste and stir vigorously to combine.
7. 7Continue cooking the halwa mixture, stirring constantly, until it bubbles, thickens, and pulls away from the sides of the kadai.
8. 8Stir in the fried cashewnuts to distribute them evenly.
9. 9Turn off the heat and immediately transfer the hot halwa into a greased square metal baking tin, spreading it evenly.
10. 10Allow the halwa to cool down completely before cutting and serving.

These instructions are our analysis of the original video. Watch on YouTube →