The thought of this 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 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.
This halwa can be stored in fridge for up to 15 days. I slightly heat a sufficient quantity in microwave before serving.
3 Ripe Nendra bananas
4 cloves
9-10 teaspoon sugar
3 teaspoon ghee
1 teaspoon elaichi powderProcedure:
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 20 Min’s if the banana’s are ripe, else boil for 30 Mins( 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.
For more recipes for breakfast, click here.
For more home-made jams click here.
For more options to have with chapatis for breakfast, click here.
Note: The old post has been updated with new pictures on 15-Nov-2015.
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Torviewtoronto
2012-02-19 at 2:45 pmlooks wonderful
Chandrani
2012-02-19 at 2:56 pmBanana halwa looks yummy…
Pushpa
2012-02-19 at 3:53 pmYummy and quick halwa.
Raksha
2012-02-19 at 4:20 pmThanks Torviewtoronto 🙂
Chandrani thanks Dear,
Pushpa thanks to you too 🙂
Archana, yes I have linked it to your event too 🙂
Raksha
2012-02-19 at 5:14 pmAnjali linked it to ur event dear “)
Raksha
2012-02-19 at 5:15 pmHey Anjali, thanks and linked it to ur event dear
simply.food
2012-02-19 at 9:21 pmCongrats on your blog anniversary. This halwa is very innovative.
Anonymous
2012-02-20 at 6:48 amHi 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
La @ FoodSlice
2012-02-20 at 10:52 amlooks easy and yummy Raksha.
Vimitha Anand
2012-02-20 at 12:00 pmThis comment has been removed by a blog administrator.
Vidhya
2012-02-22 at 10:07 pmHappy blog anniversary and I loved this quick fix halwa.
Archana
2012-02-25 at 6:12 pmTondak udak sutla. Haw chapati hadta.
Raksha
2012-02-26 at 3:02 amThanks Archana 🙂
Raksha
2012-02-26 at 3:04 amThanks Maruti, your comments have been incorporated 🙂
Raksha
2012-02-26 at 3:04 amThanks Pushpa 🙂
Raksha
2012-02-26 at 3:05 amThanks for the link Kaveri, this helps
Raksha
2012-02-26 at 3:07 amThanks Vidhya 🙂