Banana halwa

Name: Banana Halwa Complexity Level: Medium - High Duration of preparation approx 2 hours Serves Many :-)

Ingredients:

Nendra BaaLe Bananas	1 kg
Sugar	3 cups
Ghee	1 tbsp
Cardamom	10 – 12
Cashew nuts	(100 g) For garnishing
Maida	1 cup (optional)

Introduction:

The bananas mentioned above (Nendra BaaLe) are a native of Kerala and are commonly known as Kerala bananas also. The halwa made from them is one of the most popular sweets from God’s own country. Although you might use other varieties, like Cavendis bananas, the taste obtained is best, when Nendra BaaLe is used. These bananas normally don’t soften as they ripen, but the evidence of ripening is rather manifested in the form of the skin turning yellow, first, and then black. This does not mean that the banana is spoilt. The ideal stage to use the bananas for this halwa is when the skin is about two thirds in black.

Method of preparation:

The method of preparation is very simple – all it needs is patience!! :-)

Peel the bananas, and grind them into a paste in using a mixer grinder, without adding any water.

Add it to a open vessel, and set it on low flame on the gas. Add 3 cups of sugar (a cup which holds about 200ml of water) and stir lightly. The sugar will melt and make the paste watery (reduces the viscosity). Keep stirring lightly on low flame, till the water content evaporates and the halwa begins to harden. This would take approximately an hour.

Optional: As the halwa hardens, you might add one cup of maida (refined flour) to it. This changes the texture and taste of the halwa, and is compulsorily used in the halwa you get in Kerala. I prefer not using it, since I like the taste better, without the flour.

As the halwa hardens, add a part of the cashew nuts (cut into small pieces), powdered cardamom, and ghee and continue stirring until the halwa becomes a hard mass.

Transfer the halwa into a open pan, smeared with ghee. Garnish using cashew nuts. The halwa can be cut into pieces, for eating, after it cools down in about an hour.