Ripe Banana – 8
Jaggery – 3 Cups (grated)
Ghee – 4 tablespoon
Sugar – ½ cup
Maida – 4 tablespoon
Cardamom Powder – 2 teaspoon
Water – as required
Cashew nuts – ½ cup
Milk – ¼ cup
First peel out the banana and chopped it well. Add chopped banana and milk into the blender, blend it well until it smooth paste.
Crushed the jaggery and put it into a deep pan and add ½ cup of water. Boil it to make thick syrup. Keep it aside.
Heat a pan and add ghee. After heat it add banana paste, sauté it well on medium flame for about few minutes.
Now add the jaggery syrup into it. Stir it continuously for about 10 minutes.
Then add maida flour and sugar, mix well. When the mixture gets dry, add cardamom powder and cashew nuts into it. Mix well. Add ghee little by little when stirring. Cook it for a few minutes.
When the halwa texture changes little glossy and the color of the halwa changed to dark in color, switch off the flame.
Transfer the halwa mixture into the greased tray. Spread it evenly and allowed it to cool.
Once it cooled, cut the halwa into desired shapes.
Serve it immediately.
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