Jul 29, 2012

Banana Halwa (with steamed Nenthrampazham / Ripe Plantain / Nenthrambale)

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.

1 comment:

manju said...

simple recipe....Niya also post the recipe of saint andrews halwa which is available in st.andrews,a place in trivandrum.its a rare halwa with a different tastepls find the recipe and post it.