Banana Halwa

Banana Halwa...
The thought of this brings water to my daughter and hubby's mouth. My daughter loves to have this everyday for breakfast with a chapati. My hubby too loves this and prefers this home-made halwa to any types of ready made jams.

My mom is an excellent cook and she thought me to prepare this banana halwa. She gave me the exact quantity and this is a real fool-proof method. There is a secret to the Nendra Banana's. Ensure that they turn ripe. That is the outer skin should completely become black. You might feel that they are rotten. But they won't, they will get ripen properly and that is the best time to consume them. Off course, you should use your intelligence to judge whether they are ripe or rotten :) Just ensure that there are no flies flying around them :)
Another method is, if you don't want them to be extra ripe, then boil them a little more while cooking.

I celebrated my first Bloggoversary yesterday. No problem, I prepared a nice sweet dish for my blog. I have been preparing this halwa since a long time. Even the recipe was saved in my dashboard. Just that I had not clicked any pictures. I was waiting for the right time and the right type of picture. This is a very simple halwa and does not require much effort too. Just give it a try once and I am sure you will love it.


This halwa can be stored in fridge for up to 7 days. I slightly heat a sufficient quantity in microwave before serving.

Ingredients:
3 Ripe Nendra bananas
4 cloves
9-10 tsp sugar
3 tsp ghee
1 tsp elaichi powder

Procedure:
In a pan add 2 cups water and boil on medium flame.
Add ghee and cloves.
Add sugar while boiling and keep stirring for 5 Min's.
Add banana slices and stir.
Boil for 10 Min's if the banana's are ripe, else boil for 15-20 Min's( if they are not very ripe).
Add elaichi powder for garnishing, mix and switch off the gas.

My Dear Friend Anjali loved this dish and asked me to link it to her ongoing
"Cakes, Cookies and Deserts" event.
This is her first event, so friends please do have a look at it and try to participate :)

Note: The peel of banana's should turn black completely, only then the banana's become ripe. This banana halwa tastes good only when the banana's are ripe completely.

24 comments:

  1. That's an innovative way to use up ripe bananas...never thought of something like Halwa with it! :)

    You can link this to my ongoing event: Cakes, Cookies and Desserts
    http://anjali-cooklog.blogspot.com/2012/02/announcing-my-first-event-cakes-cookies.html

    ReplyDelete
    Replies
    1. Hey Anjali, thanks and linked it to ur event dear

      Delete
  2. Thanks Torviewtoronto :)
    Chandrani thanks Dear,
    Pushpa thanks to you too :)
    Archana, yes I have linked it to your event too :)

    ReplyDelete
  3. Anjali linked it to ur event dear ")

    ReplyDelete
  4. Congrats on your blog anniversary. This halwa is very innovative.

    ReplyDelete
  5. Hi Raksha, you may modify the words "Kerala bananas" with "Nendra bananas". Otherwise, readers may assume them as normal bananas. You may also provide a reference link to Nendra bananas which are well-known in Kerala. Also, you need to mention that if the bananas are ripe, only then halwa tastes good. The colour of peels should turn black to make sure that the bananas are fully ripe compared to other bananas available in the market.
    Happy blogging.
    - Maruti

    ReplyDelete
  6. Happy blog anniversary and I loved this quick fix halwa.

    ReplyDelete
  7. Yummy halwa Raksha.
    Here is the link to the roundup : http://palakkadcooking.blogspot.in/2011/12/herbs-and-flower-spring-onions-roundup.html

    ReplyDelete
  8. Lovely recipe. Sounds very interesting. Hey, am sorry I missed your blog anniversary. Congrats dear..!

    ReplyDelete
  9. Tondak udak sutla. Haw chapati hadta.

    ReplyDelete
  10. Thanks Maruti, your comments have been incorporated :)

    ReplyDelete
  11. Thanks for the link Kaveri, this helps

    ReplyDelete

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