Raksha's Kitchen

Goan Style Banana Halwa | Kelyacho Halwo

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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.

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 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
4 cloves
9-10 teaspoon sugar
3 teaspoon ghee
1 teaspoon elaichi powder

Instructions:
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.

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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Comments

  4. Raksha

    Thanks Torviewtoronto 🙂
    Chandrani thanks Dear,
    Pushpa thanks to you too 🙂
    Archana, yes I have linked it to your event too 🙂

    Reply

  10. Anonymous

    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

    Reply

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