Banana Halwa (with steamed Nenthrampazham / Ripe Plantain)
A delicious sweet, made of steamed bananas, jaggery, 1 tablespoon ghee and cardamom powder !!!
Serves: 6 – 8
5 well ripe nenthrampazham (Ripe plantain / Nenthrambale)
1 tablespoon ghee
5 tablespoon thick melted and sieved jaggery
¼ teaspoon cardamom powder
1 teaspoon extra ghee (to grease steel thali)
Steam bananas in a steamer / normal cooking method or in a pressure cooker (without weight) for 15 minutes until tender. Keep aside to cool for 10 minutes. Peel off the skin and mash well.
Heat ghee in a wide non stick pan. Add melted and sieved thick jaggery. Stir on a low heat for 8 – 10 minutes until smooth / well combined with ghee.
Now add mashed bananas and stir well. Do not cover with a lid. Stir continuously on a medium to low heat for 30 – 35 minutes or until the water dries up / thickens / well combined with all the ingredients / leaves from the sides of the pan / forms a soft ball. Sprinkle cardamom powder and mix well.
Grease a small steel thali with ½ teaspoon ghee. Pour the thick banana mixture in it. Sprinkle remaining ½ teaspoon ghee over it. Gently spread it with a flat spatula. Keep aside to cool for 2 hours and cut into desired shape and size or serve in dessert cups.