Banana Halwa

Etha pazham or nenthra pazham as it is called in Malayalam, is the bigger sibling of the yellow banana and has dark spots on it. Rich in vitamin B, it makes for a great breakfast option, steamed and eaten with ghee or a glass of milk. I would cringe at its sight every time my mom gave it to me as an evening snack. But I've grown to appreciate it now and have discovered a yummy way to eat it- in the form of a halwa.

  • 2 ripe bananas steamed
  • 1/4 cup moong steamed
  • 3/4 cup flour (I used wheat flour)
  • 1 cup sugar
  • 1/2 cup milk
  • 1 cup ghee
  • 2 tsp powdered cardamom
  • 3-4 tsp mixed nuts, pounded
In a thick bottomed iron vessel, melt the ghee in a low flame and add sugar to the mixture. In the meantime, blend the steamed bananas, moong dal along with the milk to form a thick paste. When the sugar is nearly melted, add the banana and moong mixture. Let it cook on a medium flame for two minutes while you stir it continuously. Add the wheat flour and cardamom. Let it cook for five to seven minutes on a low flame. Add the nuts, stir well and turn off the heat. Halwa is ready to be served!


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