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.