Banana Halva Food
BANANA HALVA
This recipe is from an old "Cooking for Today Magazine", published by Good Housekeeping in 1973. The recipe features in an section of Indian recipes. Cooling time is not included. Posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mash the bananas to a pulp and place in a saucepan with the sugar and water; stir over a low heat until the sugar has dissolved then boil rapidly for 5 minutes.
- Remove pan from heat and gradually stir in the melted ghee.
- Replace pan on the heat and stir constantly until the mixture begins to form a firm ball in the pan (about 10-15 minutes).
- Stir in the nuts and cardamom seeds, colour with saffron if desired and turn out on to a flat dish.
- When the mixture is cool, cut into 1 ½ inch squares.
Nutrition Facts : Calories 607.1, Fat 36.8, SaturatedFat 18.5, Cholesterol 73.1, Sodium 55.9, Carbohydrate 72, Fiber 6.2, Sugar 50.7, Protein 5.2
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- To prepare this delicious banana halwa, peel the bananas and mash them in a large bowl. Put a pan on medium flame and heat ghee in it. When the ghee is melted, add the mashed bananas and reduce the flame to low.
- Stir the mashed bananas in ghee and cook for about 15 minutes or until they become light brown in colour. Keep stirring the bananas to avoid them from sticking at the bottom of the pan.
- After 15 minutes, add sugar to the pan and stir well to dissolve the sugar completely and cook for another 5 minutes. Then add cardamom powder and stir once again for a few seconds and remove the pan from the burner. Transfer the halwa to a serving bowl and allow the mixture to cool down at room temperature. Banana halwa is ready. Now cut thick slices and serve!
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