Warm bowls of banana halwa will satiate your taste senses or give your weekend guests a lasting sense of indulgence and delight. Take a look at the recipe below:
The recipe by Chef Sanjeev Kapoor takes 4-5 mins of preparation time while the servings can be made within 20-25 minutes
Ingredients used
· 4-6 tbsps Dalda Vanaspati + for greasing
· 3 cups banana puree
· 1 cup grated jaggery
· ¾ cup grated palm jaggery
· ½ tsp green cardamom powder
· 5-6 cashew nuts, halved and fried + for garnish
Procedure
1. Preheat a nonstick pan. Add two to three tablespoons of Dalda Vanaspati and let it melt.
2. Pour in the pureed banana and cook over medium heat until the mixture begins to pull away from the pan’s sides and becomes golden.
3. Turn on another skillet. Add the palm and jaggery to a cup of water, stir thoroughly, and heat until the jaggery dissolves.
4. Mix thoroughly after adding the remaining Dalda Vanaspati and green cardamom powder to the bananas. Reduce heat and cook for a further 3–4 minutes.
5. Carefully stir in the jaggery syrup. Cook the mixture over medium heat until it thickens and begins to pull away from the pan’s sides.
6. Thoroughly mix the cashew nuts.
