Banana Fudge ( Halwa)

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Before I go on to today's post just a quick update. I have been on a photo updating spree and have updated a lot of my old posts with newer pictures. In case you want to take a quick peek, these are some of the posts that I have updated.....

Chickpea and Oat cutlets

Sweet Sesame Rice (made with brown rice)

Barley Oat Roti

Spinach Chickpea soup

Mixed Vegetable Khichdi

Moving on....banana halwa is a quick and simple Indian sweet that is made with ripe/ overripe bananas. Halwa is a kind of a generic name given to Indian sweets made usually with sugar that has a consistency slightly softer than fudge but firmer than pudding. I have seen and tasted a variety of halwas made with grains like wheat, nuts like almond (I recently posted this one) or vegetables like carrot or fruits like banana.

Banana halwa is among the simplest of halwa's, it is quick and simple to make and other than the optional garnish requires only four ingredients with the main ones being bananas and sugar. This is also a quick and simple way to use up those ripe bananas sitting on your counter, especially for those that do not want to bake banana bread or do not have an oven. This quick stove top sweet does not fail to satisfy and if you like bananas this is one sweet you should not miss trying.

Click here for a printable view of this recipe

Ingredients and Method to make Banana Halwa

2 cups mashed ripe bananas (about 4 large bananas)

1/2 cup sugar (or less if you want it even milder)

1/4 tsp cardamom seed powder

4 tsp clarified butter (ghee)

Optional garnish

a few slivers of almonds

Mix mashed bananas, sugar and clarified butter in a wide heavy bottomed pan and place on medium to medium high heat.

Stir frequently while the mixture bubbles and goes from creamish color to nice golden to a deep golden color.

When the mixture begins to thicken and the edges start leaving the sides, add cardamom seed powder and mix well.

Allow to heat for a few more minutes. To know if done, pour a drop on a plate allow to cool and roll between fingers if it is fine then the halwa is done (while testing remember to lower the heat on the stove to low so that the rest of the mixture does not overcook )

Then remove from heat and pour into a plate/ tray. Cool thoroughly, roll into small marble sized or lime sized balls and garnish with a sliver of almond placed on top of each ball.

Store in an air tight container and keep in a cool place.

This sweet does not require refrigeration for about 3 to 4 days.

Yield will depend on the size of the balls.

Notes

With these proportions the sweet was mildly sweet not very, so you could increase or decrease the sugar depending on your taste

If you want to veganize this sweet you can easily use oil instead of clarified butter/ ghee (I used ghee just for the flavor)

This festive sweet is off to the DLC food festival Global Ganesha being hosted by DidoDivya