Ingredients: Ripe Bananas - 1 and 1/2 Bananas
Sugar - 2 and 1/2 cups
Water - 1/2 cup
Lemon juice - 1/4 cup
Ghee - 3/4 cup
Cardamom powder - 1/4 tsp
Cashews roasted or plain - handful for decoration
All purpose flour - 3 tsp
Recipe
Pressure-cook the bananas until soft. Remove the outer skin and deseed (remove the black layer inside). Mash the bananas to a paste in a food processor or blender. Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency. When this consistency is reached add the lemon juice and again allow it to reach the same thick consistency. To this, add the mashed bananas. To thicken the halwa, at this stage add flour dissolved in 1/4 cup water. Keep on stirring the mix to attain a thick mass. Add ghee little by little. When this becomes a thick mass, add the cardamom powder. Mix well and pour into a pan greased with ghee. Decorate with cashews. When cool cut and enjoy. This can be stored in refrigerator for a week minimum.
Sugar - 2 and 1/2 cups
Water - 1/2 cup
Lemon juice - 1/4 cup
Ghee - 3/4 cup
Cardamom powder - 1/4 tsp
Cashews roasted or plain - handful for decoration
All purpose flour - 3 tsp
Recipe
Pressure-cook the bananas until soft. Remove the outer skin and deseed (remove the black layer inside). Mash the bananas to a paste in a food processor or blender. Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency. When this consistency is reached add the lemon juice and again allow it to reach the same thick consistency. To this, add the mashed bananas. To thicken the halwa, at this stage add flour dissolved in 1/4 cup water. Keep on stirring the mix to attain a thick mass. Add ghee little by little. When this becomes a thick mass, add the cardamom powder. Mix well and pour into a pan greased with ghee. Decorate with cashews. When cool cut and enjoy. This can be stored in refrigerator for a week minimum.
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