Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, banana halwa:. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Banana Halwa: is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Banana Halwa: is something which I have loved my entire life. They’re fine and they look fantastic.
Today's recipe is a tasty , HEALTHY "BANANA HALWA". Do try this yummy recipe and share your experience in the comments section. * i love reading your. Banana halwa recipe With step by step photos - banana sheera also known as banana halwa is one sweet dish that I have grown up having at most of the puja functions in Mumbai.
To begin with this particular recipe, we have to prepare a few components. You can cook banana halwa: using 4 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Banana Halwa::
- Take Over ripe banana
- Get Sugar
- Get Ghee
- Take Cashew nuts
Here's a traditional dessert recipe from the Kerala cuisine, which is cooked on. Method: Peel the Bananas and mash the Bananas until they are soft. Heat ghee in a thick-bottomed pan. Add mashed Bananas and cook over low heat, stirring continuously.
Instructions to make Banana Halwa::
- Put all the peeled bananas to mixer grinder and make a smooth paste. Measure this by using any bowl of your choice. If this paste is 3 cups in quantity take one cup of sugar in that same measurement cup. So, your ratio of banana paste, and sugar will be 3:1.
- Fry cashew bits in a teaspoon of ghee and keep aside.Grease one plate with ghee and keep it ready.
- Take one thick bottomed kadai, put this paste and keep gas flame in a very low flame and cook for a while. When it changes it's colour to milky white and then to a pale colour and when you smell the banana flavour in the air, add sugar and mix this in at a regular interval.
- Add ghee 2 table spoons at a time in-between while stirring. If you feel that the banana paste needs a little more ghee, add up to ¾ cup, some varieties of bananas need very less ghee and some need more.
- Now we will see, how we decide the quantity of ghee. While stirring if you feel that the mixture is a little dry and the bottom part becomes a little brown, keep adding it. If the ghee starts oozing at the sides, it is an indication to stop the addition of ghee.
- Now we will see how you know the donenness. It is very simple, keep on stirring until mixture leaves the sides of the kadai and ghee oozes out from the mixture. You can add cashew pieces at this stage or spread those pieces in a greased plate like me. After you are done with this, it is almost ready to shift to the plate. Before shifting I prefer to check, by taking one small peanut sized portion of the mixture and rolling it in-between my thumb and forefinger to make a small ball like structur
- Now remove from the flame, shift to a greased plate and pat this mixture evenly by using a flat, greased (apply some ghee) back of the spoon.
- Keep this aside for two or three hours to cool. Then cut this into the desired shape and store it in an airtight container.
This halwa is made simply with mashed banana, sugar and few spices and ofcourse ghee. Make Halwa, a super delicious sweet dish which can be stored for more than a week. it is very So, I have decided to make Halwa with some of the over ripe bananas. Bale hannu or banana halwa recipe explained with step by step pictures. Banana, sugar and ghee are the three main ingredients in banana halwa or balehannu halwa. These halwas have remained my all time favorite dessert right from childhood.
So that is going to wrap this up with this exceptional food banana halwa: recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
