Banana Halwa recipe with over- ripe bananas
Banana Halwa recipe with over- ripe bananas
Banana Halwa recipe with over- ripe bananas is a delightful variation of the traditional banana halwa made specifically with overripe bananas. Overripe bananas are bananas that have turned brown or black on the outside and have a sweeter, more intense flavor compared to ripe bananas.Cook the mashed bananas in ghee over medium heat until they thicken and start to release their moisture. This step helps concentrate the flavors and caramelizes the sugars in the bananas.Since overripe bananas are naturally sweet, adjust the amount of jaggery accordingly. You can always add more jaggery if needed.Ghee adds richness and enhances the flavor of the halwa. Use a generous
amount of ghee for cooking the mashed bananas to achieve a luxurious texture and taste. You can make a delicious Banana Halwa recipe with over- ripe bananas that’s sure to impress your family and friends. Enjoy the rich flavors and comforting warmth of this delightful Indian dessert!
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Banana Halwa recipe with over- ripe bananas
INGREDIENTS:
OVER RIPE BANANAS – 10(MEDIUM)
JAGGER POWDER – 3/4 CUP/150 GM
CORN FLOUR – 4 TBSP/48 GM
GHEE – 1/2 CUP/100 GM
CARDAMOM POWDER – 11/2 TSP
WATER TO MELT JAGGERY – 1/4 CUP/60 ML
CASHEWS – 1/4 CUP/30 GM
METHOD:
1.Grease a suitable plate or tray with ghee & keep.
2.Now grind over ripe bananas add cornflour with little water grind to a smooth paste.
3.Keep a pan with water dissolve jaggery then filter & keep.
4.In a pan add ghee fry cashews to golden take out.
5.To the same ghee add ground paste stir.
6.Add jaggery water little at a time stir in nicely.
7.At one stage it thickens now add ghee little at a time keep on stirring.
8.It will become thick & glossy.
9.When it leaves the pan switch off add fried cashews transfer to greased plate.
10.Cool it then cut to desired shapes & enjoy.
Banana Halwa recipe with over- ripe bananas
Ingredients
- OVER RIPE BANANAS - 10(MEDIUM)
JAGGER POWDER - 3/4 CUP/150 GM
CORN FLOUR - 4 TBSP/48 GM
GHEE - 1/2 CUP/100 GM
CARDAMOM POWDER - 11/2 TSP
WATER TO MELT JAGGERY - 1/4 CUP/60 ML
CASHEWS - 1/4 CUP/30 GM
Instructions
- Grease a suitable plate or tray with ghee & keep.2.Now grind over ripe bananas add cornflour with little water grind to a smooth paste.3.Keep a pan with water dissolve jaggery then filter & keep.4.In a pan add ghee fry cashews to golden take out.5.To the same ghee add ground paste stir.6.Add jaggery water little at a time stir in nicely.7.At one stage it thickens now add ghee little at a time keep on stirring.8.It will become thick & glossy.9.When it leaves the pan switch off add fried cashews transfer to greased plate.10.Cool it then cut to desired shapes & enjoy.
Notes
- Make sure the bananas are very ripe, as they will be sweeter and add a richer flavor to the halwa.
- Adjust the amount of jaggery according to your taste preference and the sweetness of the bananas.
- You can also add a few drops of rose water or kewra water for additional flavor.
- Don’t forget to keep stirring the halwa continuously to prevent it from sticking to the bottom of the pan and burning.