Indulge in the Sweetness: Easy Banana Halwa Recipe Revealed

1 kg banana, ripened¼ cup ghee½ kg jaggery¼ cup water¼ tsp cardamom powder3 tbsp cashew, roasted 

Peel and slice over-ripened bananas, grind into a smooth puree, then heat ghee in a kadai and add the puree for a rich banana halwa.

Cook the banana puree in ghee over medium heat, stirring constantly, until glossy and fragrant, then dissolve ½ kg jaggery in ¼ cup water in a separate pan.

Dissolve the jaggery in water, pour the syrup over the banana mixture, and stir until well combined, then add ghee in batches, continuously stirring until fully absorbed.

Cook until the mixture thickens, holds shape, and ghee separates, then stir in cardamom powder and roasted cashews for added flavour and texture.

Transfer the halwa to a lined tray, let it set for 3 hours, cut into desired pieces, and store in an airtight container for up to a month.

For the best banana halwa, use over-ripened bananas, opt for jaggery or sugar, add roasted cashews for crunch, and aim for a slightly chewy texture for maximum flavor and texture.