This banana halwa is a signature dish in Tuticorin South India.As banana halwa is one of
my top favourites,and the ripe bananas dominating the fruit basket,triggered me to make
this banana delight.
I have used brown sugar and a little jaggery,avoiding the use of white sugar,and it turned
out to be awesome.Thought to share with you all.!
4 ripe big bananas (not overipe and brown) mashed.(cavendish bananas)
125 gms brown sugar
1/4 cup jaggery
1 tsp.cardamon powder
1.5 tblsp cornflour mixed in a little milk
few cashewnuts chopped
1/2 cup ghee +2 tblsp olive oil.
pinch of salt.
Use a thick bottomed pan and heat half the ghee.Add the mashed bananas and keep
cooking till it changes color.Add the sugar ,then the jaggery,salt and keep mixing.
Once the sugar has dissolved add the cornflour ,cardamon powder, and mix well.
Once you see the mixture leaving the sides of the pan and thick,add the rest of the ghee
Add cashewnuts and keep mixing till you get a thick and nice brown color.
Transfer to a greased plate . Glaze the top with half tsp.ghee.Allow to cool and cut into