Description - Step 2

Step 2: Prepare banana puree

• Peel the ripe bananas and break them into small chunks. Transfer to a mixer jar and grind until smooth. 

• A fine puree ensures a silky texture in the final halwa.

Description - Step 3

Step 3: Cook the banana mixture

Heat a non-stick pan and pour the banana puree. Cook on medium heat, stirring continuously, until the mixture thickens slightly and changes colour. This step removes the raw banana flavour.

Description - Step 4

Step 4: Add ghee and cook further

• Pour in ½ cup melted ghee and keep stirring as the puree cooks further. 

• Allow the mixture to turn golden brown, which enhances the aroma and richness.

Description - Step 5

Step 5: Combine with jaggery syrup

• Slowly add the jaggery syrup to the banana mixture and mix thoroughly.

• Continue stirring until both are well combined, and the halwa starts leaving the sides of the pan.

Description - Step 6

Step 6: Flavour with cardamom and garnish

• Sprinkle cardamom powder and add chopped cashew nuts. Mix well and cook till the mixture thickens to a halwa consistency. 

• Now, grease a plate with ghee, pour the halwa, and spread it evenly. Garnish with fried cashews before serving.