Delicious Banana Halwa Recipe for Festive Celebrations

A Sweet Twist for Festivities

During festive occasions, preparing something sweet at home is a cherished tradition. While kheer and halwa are popular choices, having the same halwa repeatedly can become monotonous. This festive season, consider making banana halwa as a delightful alternative to the usual semolina or flour-based desserts.

Indeed, banana halwa is a delicious option that can satisfy your sweet cravings, especially if you're eager to try something new. The best part is that this dessert can be whipped up quickly. If you're interested in making banana halwa this festive season, let's dive into the recipe.

Ingredients for Banana Halwa

Ingredients:

2 ripe bananas (mashed)
1 cup semolina
1 cup sugar (adjust to taste)
1/2 cup ghee
1 liter of milk
1/4 teaspoon cardamom powder
1 tablespoon raisins
1 tablespoon finely chopped almonds
1 tablespoon finely chopped cashews
1 teaspoon saffron threads

Preparation Method

Method:

Begin by peeling the bananas and placing them in a bowl. Use a fork or your hands to mash them thoroughly, ensuring there are no lumps. It's important to use fully ripe bananas, as they enhance the flavor and sweetness of the halwa.

In a heavy-bottomed pan, heat the ghee. Add the semolina and fry it over medium heat, stirring continuously to avoid burning. Once the semolina turns a light golden color and releases a pleasant aroma, transfer it to a separate plate.

In the same pan, add a bit more ghee and the mashed bananas. Cook the bananas over medium heat for about 4-5 minutes until they turn light brown and fragrant. Then, incorporate the roasted semolina and mix thoroughly.

Gradually pour in the milk while stirring constantly to prevent lumps from forming. Add sugar and cardamom powder, mixing well. If you're using saffron, soak it in a tablespoon of milk, mash it slightly, and add it to the halwa.

Allow the halwa to cook over medium heat for approximately 8-10 minutes until it thickens and the semolina is fully cooked. Keep stirring to prevent it from sticking to the bottom.

The halwa is ready when it starts to leave the sides of the pan and the ghee separates. Finally, stir in the raisins and dried fruits.

Enjoy Your Festive Treat

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