BANANA HALWA / BANANA FUDGE / NENTHRA PAZHAM HALWA

Today i’m in a celebration mood …it’s time for a sweet treat !!! So here i share a popular dessert from coastal Karnataka and Kerala  – ” Banana Halwa / Nendra balehannu Halwa / Nenthra Pazham Halwa “.Even people (like me) who don’t have a sweet tooth love this halwa. It is soft,chewy, not very sweet and does not have any taste of banana when cooked. These halwas have remained my all time favorite dessert right from childhood.

Wondering why am i in celebration mood? Well today is my 100th post.Its just like yesterday when i clicked “publish” button for the first time…WOW !!! what a journey it has been.The feeling is just awesome..Over the past few months, “Cook With Smile” has really brought so much of joy and happiness into my life..it has become a huge part of my life now. I look forward to each day with a new zeal and enthusiasm.A very big “Thank you” to all my readers and followers of this blog for the wonderful support and encouragement…

Coming back to the dessert ,this recipe does not require too many ingredients.All you need is few over ripe bananas.Very easy to make and doesn’t involve too much ghee or sugar. But it’s a bit time consuming.But taking its divine taste into consideration the time spent in making it is worth.Though it can be made with any over ripe bananas, but tastes best when made with Nendran Banana / Nenndra balehannu / Nendrapazham .So next time you see a huge lot of over ripe bananas lying in your counter top, you know how to finish it off .. Right ?

Check Out the Video recipe here :

BANANA HALWA

Smitha Kalluraya

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Course Dessert

Cuisine karnataka

Ingredients

 

• 4 big sized Over riped Bananas, ( Nendran Banana / Nendrapazham preferred )
• 1/2 cup Sugar, - Approx (Depends on banana n your sweet level)
• 4 - 5 tsp Ghee
• 1 - 2 tsp cardamom powder /elaichi powder / elaichi
• Cashew nut almonds, cut into small pieces(optional)

Instructions

 

• Take bananas that are really ripe.
  
• Peel them and put them in a pan (heavy bottom kadai / non stick one ).Mash them nicely using hands or fork or masher.Its ok if there are small banana lumps. They will get cooked later.
• Add sugar to the mashed bananas and keep it on medium flame. Add a tsp of ghee.Stir it once in a while.
  
• After few mins, sugar melts and combines with mashed banana. Color also starts changing a bit. Continue stirring in between.
  
• After about 20 mins,the mixture starts getting slightly brown. At this point add remaining ghee,mix well and start stirring continuously.Leaving the hand might burn halwa at the bottom.SO STIRRING CONTINUOUSLY FROM THIS POINT IS VERY IMPORTANT.
  
• After about 35 -40 mins , the halwa forms a combined mass with a rich dark brown color. Add elaichi powder and chopped nuts. Mix well.
  
• Transfer the halwa to a greased plate and spread it evenly with a greased flat spoon.You can level it or smoothen the surface using a greased rolling pin or greased cup.Alow it to cool.When it cools,cut it into desired shapes.
  
• Tasty chewy Banana halwa is ready to enjoy.It lasts for more than a month without refrigeration (I know it will disappear in a matter of minutes!!!)
• Tasty chewy Banana halwa is ready to enjoy.It lasts for more than a month without refrigeration (I know it will disappear in a matter of minutes!!!)

Notes

1. Over ripe banana s are must. Try this recipe , only if you have them.Just ripe ones will not give the color and consistency for halwa.
2. If you want you can increase the quantity of sugar.
3. Nendran banana will have a tinge of tangy taste. This slight tanginess with the sweetness altogether will take the halwa to a new level n make it more yummy. But then if you are using normal large banana s this would be missing. To match the taste to the closest u can add little lime juice towards the end ( when adding elaichi powder) and mix well.