Name: Plantain Halwa/Kerala Banana Halwa recipe by Ruxana Gafoor at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: Ripe Plantains/Nenthrapazham 1 kg; Sugar 1 3/4 cup; Ghee/Clarified Butter 3 tbsp + 2 tsp for frying Cashew nuts; Oil 3 tbsp; Cardamom 3-4; water less than 1/4 cup; cashew nuts a few chopped + a few for garnish

Ingredients Serving: 5

Ripe Plantains/Nenthrapazham 1 kg
Sugar 1 3/4 cup
Ghee/Clarified Butter 3 tbsp + 2 tsp for frying Cashew nuts
Oil 3 tbsp
Cardamom 3-4
water less than 1/4 cup
cashew nuts a few chopped + a few for garnish

Instructions

Fry the cashew nuts in 2 tsp of ghee till light brown and keep this aside.
Cut the ripe Plantains/ Nenthrapazham into pieces.
In a blender add these pieces along with sugar, water and cardamom. Blend till smooth.
Now heat a heavy bottomed vessel on medium flame.
Add oil and a little ghee and pour the blended paste.
Keep stirring for sometime.
After some time the mixture will start thickening from the watery stage and at this level start adding the remaining ghee so that it does not stick to the bottom.
The color will change from pale to dark, leaving the sides of the pan, at that time add the fried cashew nuts along with the ghee and stir a little more till brownish color and switch off the flame.
Transfer the Halwa to a greased plate and level the top with the back of a greased spoon.
When cooled cut into pieces and serve.

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