ಎಷ್ಟೇ ಸಲ ಟ್ರೈ ಮಾಡಿದ್ರೂ ಹಲ್ವಾ ಮೆತ್ತಗಾಗ್ತಿದ್ಯಾ?ಹೀಗೊಮ್ಮೆ ಮಾಡಿ/ಬಾಳೆಹಣ್ಣಿನ ಹಲ್ವಾ/banana halwa recipe

ingredients:
ripe nendra banana : 1 kg
Jaggery 1.5 cups approximately (sugar can be used )
ghee : approximately 3/4th cup
Broken cashews 1/2 cup
method :
1.At first, cut banana into two pieces and place them in a vessel and pressure cook for two whistles. Let it completely cool down. Grind to a smooth paste and keep aside.
2.Melt jaggery by adding some water and strain into a vessel.
3.add 2 tbsp ghee into a Kadai and fry cashews until they turn golden brown. Take out a plate and keep it aside.
4. Add in ground banana to the same kadai and mix well. add melted jaggery at this stage and continue stirring on medium flame. After 20 minutes of continuous stirring you can notice halwa thickening and bubbles. Go on adding ghee in steps and continue stirring for another 30 minutes. After around 40 minutes it forms a slightly loose lump and moves around the kadai. Add in fried cashews at this stage and continue stirring for another 15 minutes. When it forms a very sticky black colour thick lump, switch off the stove and transfer it to a greased tray and spread it using a spatula. Rest it for few hours to set completely and cut into pieces. Use a sharp knife to cut halwa because it gets hard once cooled completely.
Note:
After several attempts of making this halwa i figured out Tips and tricks to get perfect kerala style banana halwa that's black in color, chewy and a little hard not smooth.
1.use overripe banana. The skin should turn complete black.
2.always use heavy bottomed kadai to make this halwa preferably hindalium or iron kadai.
3.keep the flame in medium throughout. Do not reduce or simmer.
4.after 10 minutes of continuous stirring you can add oil or ghee in steps until you remove halwa from kadai.
5.do not transfer it before 30-35 minutes.cook until it forms a ball and you can see bubbles from everywhere also the mix turns very sticky.
6.finally when it forms a total sticky lump grease a plate and transfer. Rest it for few hours and cut into pieces.

[@rajeshwarisa2688]

very very taisty taisty.sooooper

[@nagaveniacharya9080]

Hi mam, I tried this recipe, after 50 minutes all ghee started coming out, so I off it, so my halwa was not so thick . Can I continue it even after ghee is coming out?

[@mallanagoudakgood733]

Super

[@DeepsDelight]

Namage thumba esta ee halwa😍

[@DeepsDelight]

Very tasty halwa👌👌👍👍

[@savithaAK]

Thank you😊

[@padmapriyeramesh1851]

Looking great 👍

[@nayanahonnady6505]

Super👌👌👌👌

[@YaseenAliKhan804]

Thanks for sharing.

[@padmapriyeramesh1851]

I wonder whether we get the same consistency with other varieties of banana?

[@SantrupthiKitchen]

ಹಲ್ವಾ....ಸೂಪರ್ ಮಗಳು ನಿಮ್ಮ್ ಜೊತೆ voiceover ಕೋಡ್ತಾ ಇದಾಳೆ😀😀ಅದು sweet ಆಗಿ ಇದೆ🤗

[@savithaAK]

Thanks pavithra 😍🙏 ಅವಳು ತುಪ್ಪ ಹಾಕಿ, ಬೆಲ್ಲ ಹಾಕಿ ಅಂತ ಎಲ್ಲಾ ಮಾತು ನಾನು ಹೇಳೋವಾಗ 😃

[@jayashreeananth229]

S true❤

[@jayashreeprabhakar2769]

Nice baby talk from the side. 😄. Nice preperation 👌

[@savithaAK]

Hehe 😃 thank you 🙏😊

[@bhaskarsiri8664]

👌👌👌👌👌👌👌👌👌🙏🙏🙏🙏🙏🙏🙏🙏

[@frozenbarbie3470]

Shall i use normal banana instead of nendra banana

[@savithaAK]

Yes

[@maheshharikanth1153]

Dabba tara aytu

[@VasanthajanardhanVasu]

Super

[@sowmyaharishacharya2367]

Super

[@savithaAK]

Thanks 😊🙏

[@veenav6179]

Super

[@savithaAK]

Thanks😊

[@anayasharma2495]

@@savithaAK nice.thank you

[@savithaAK]

@@anayasharma2495 😊👍