Banana Halwa or Kelyacho Halwo… The thought of Goan kelyacho halwo brings water to my daughter’s 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 banana 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 Bananas. 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 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.
Goan style banana halwa or Kelyacho halwo is a delicious dessert made in Goa using maindoli keli.
This halwa can be stored in fridge for up to 15 days. I slightly heat a sufficient quantity in microwave before serving.
Ingredients: Prep. Time: 10 minutes, Cook Time: 30 minutes
3 Ripe Nendra bananas
9-10 teaspoon sugar
3 teaspoon ghee
1 teaspoon 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 minutes
Add banana slices and stir.
Boil for 20 minutes if the banana’s are ripe, else boil for 30 minutes ( 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 consider the Nendra bananas as ripe. This banana halwa tastes good only when the bananas are ripe completely.
Note: The old post has been updated with new pictures on 15-Nov-2015.