Banana Halwa

Nutrition values are AI-estimated based on ingredients.

• 2 bananas (240 grams)
• 250 grams jaggery
• 25 grams cashewnuts
• Ghee (about 3-5 tablespoons total)
• 1 cup hot water

1. 1Peel and chop two ripe bananas, then blend them in a mixer grinder without water until a smooth, thick paste is formed.
2. 2Melt 250 grams of jaggery in 1 cup of hot water, then strain the syrup to remove impurities and set aside.
3. 3Heat a few tablespoons of ghee in a kadai (or pan), add 25 grams of chopped cashew nuts, and fry until golden brown.
4. 4Remove the fried cashews from the kadai and set them aside, leaving the remaining ghee in the pan.
5. 5Pour the ground banana paste into the hot ghee in the kadai and cook over medium heat, stirring continuously, until it thickens and darkens.
6. 6Filter the prepared jaggery syrup directly into the cooking banana mixture and mix well.
7. 7Continue stirring the mixture until it thickens, bubbles, and transforms into a rich, dark brown, glossy mass.
8. 8Add an additional 1-2 tablespoons of melted ghee and the fried cashew nuts to the halwa, mixing thoroughly.
9. 9Cook further, stirring continuously, until the halwa is very thick, shiny, and starts to pull away cleanly from the sides of the kadai.
10. 10Turn off the stove, immediately transfer the hot halwa into a greased rectangular tin, and spread it evenly.
11. 11Allow the halwa to cool down completely and set before cutting into pieces and serving.

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