- Big Kerala Bananas – 10
- Melted Jaggery – 4 Table spoons
- Rice flour – 3 Table spoons
- Coconut Milk Powder – 100 gms/ can add more if you like (Can also use 1 or 2 cups thick coconut milk instead )
- Ghee – 3 or 4 Table spoons
- Cardamom Powder – 1 Tea spoon
- Salt – ¼ Teaspoon just to balance the sweetness
- Cashew nuts 50 gms or as you like (optional)
Melt the Jaggery in 1/2 cup water strain and keep for cooling (I used organic Jaggery). Steam the bananas in a steamer or idly maker for ten to 15 minutes and keep for cooling.
Take rice flour and coconut milk powder in a bowl and add 1 cup water, make a thin paste or could be little watery. If using coconut milk instead of milk powder, melt the rice flour in coconut milk instead of water. When the bananas are cool, remove the peels and break into bits and grind them in a mixer grinder adding the rice flour and coconut milk paste. Once it’s all pasted add Jaggery and salt. If you like the Halva very sweet, add more Jaggery.
Keep a non-stick deep pan on low flame, pour the ghee and keep on the stove with low flame. Add the banana paste and stir well, keep cooking until thick. Since it is non-stick pan you don’t have to stir it all the time. Stir occasionally to avoid burning (if your utensil is not non stick, stir more often). Make sure that you keep the pan on low flame till the end. You can do your other chores as the halva gets ready.
When the batter begins to thicken, add cardamom powder and mix well. After 20 to 30 minutes the whole batter will become thicker and will leave the sides of the pan and oil will show up. When its almost done add roasted cashew nuts and mix well (Roast the raw cashew nuts in a little ghee till golden brown).
Keep stirring continuously so that the total portion will be thickened well. Take a little in a teaspoon cool it and make a small ball, if you are able to do so without sticking to the hand, be sure it’s ready.
Greece one or 2 plates and empty the content of the pan into them and spread well apply little ghee over the top and with a table spoon spread it well and smoothen the top. Now your halva is ready. Keep aside to cool. Once it reaches body temperature take a knife and cut into pieces and give a feast to the pallets of your family and friends.
This is a must make dish if you get plenty of bananas. Over ripened once are the best for this halva making, because they are sweeter and will not be sour after steaming.
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