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.
3 Ripe Nendra bananas
9-10 tsp sugar
3 tsp ghee
1 tsp elaichi powder
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.
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.