Banana Halwa Recipe | Kele Ka Halwa

banana halwa recipe

Banana Halwa Recipe: A simple and popular traditional South Indian dessert made with ripe bananas and jaggery. It is extremely popular not only for its flavour but also for the soft and spongy texture that results from continuous roasting. It is typically prepared for auspicious occasions such as festivals or celebration feasts, but there is no reason why it cannot be prepared for a simple dinner dessert.

This dish is also known as Mangalore Banana Halwa or Nenthra pazham Halwa in Kerala. It’s known as kele halvo in Konkani. The colour, flavour, and texture of banana halwa vary depending on the type of banana used, how ripe it is, and whether sugar or jaggery is used in the recipe. The bananas that are overripe will produce the best results.

It should be noted that Banana Halwa is made without the use of any milk or flour (e.g., wheat flour, semolina, or sooji rava). As a result, this recipe is unlike any other halwa recipe popular in Maharashtra or the rest of the country.

Indian halwa and barfi recipes are known for their highly flavorful textured tastes that can be soft or brittle. In general, these are made with lentils, flour, or a combination of these ingredients. However, these dessert recipes can also be made with other ingredients such as fruit and vegetables, with banana halwa being a popular Indian sweet.

There have been numerous requests for authentic and traditional banana halwa or kele ka halwa. It is typically made with a type of banana known as nendhra or nendhram banana, which provides the required dense texture. As a result, I was looking for this type of banana in Australia but couldn’t find it. As a result, I went with the lady finger banana, which is available throughout the season. To be honest, I was not dissatisfied with the outcome. In fact, if not mentioned, you might not even notice the difference. So I recommend that you try this halwa with any type of banana you can find. Please give this a try and let me know what you think.

Furthermore, some additional tips, suggestions, and variations to the banana halwa recipe. To begin, as previously stated, the halwa is traditionally made with nendhra banana for its authentic taste and flavour. If you can’t find it, you can substitute cavendish or plantain banana for the same taste and flavour. Second, the halwa may be served in bakeries or stores with sugar or brown sugar. For a healthier version, I substituted jaggery. However, you can add sugar to improve the colour and flavour. Finally, for added flavour, I topped the halwa with cashews and almonds. However, don’t add too much because it will overpower the banana flavour.

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Banana Halwa Recipe Card:

banana halwa recipe

Banana Halwa Recipe

Manita
Banana Halwa is a traditional and classic, chewy and flourless sweet recipe made with four pantry ingredients. If you have overripe bananas at home, this is a great recipe to try.
Prep Time 10 mins
Cook Time 40 mins
resting time 3 hrs
Total Time 3 hrs 50 mins
Course sweet
Cuisine South India
Servings 16 pieces
Calories 270 kcal

Ingredients
  

  • 1 kg  banana   (ripened)
  • 1/4 cup  ghee
  • 1/2 kg  jaggery
  • 1/4 cup  water
  • 1/4 tsp  cardamom powder
  • 3 tbsp  cashew   (roasted)
  • 3 tbsp almond (roasted)

Instructions
 

Step-by-step instructions for making banana halwa:

  • First, peel the banana skin and cut it into slices. To improve the flavour, use overripe bananas.
  • Set aside after grinding to a smooth puree.
  • 1/4 cup ghee in a large kadai with the banana puree.
  • Cook on medium heat, stirring constantly.
  • Cook until the mixture becomes glossy and the raw smell fades.
  • 1/2 kg jaggery and 1/4 cup water in a pan
  • Stir in the jaggery to dissolve it.
  • Mix the jaggery syrup into the banana mixture.
  • Continue to stir until everything is thoroughly combined.
  • Once the ghee has been absorbed, continue to stir and add ghee in batches.
  • Cook until the mixture begins to hold its shape and the ghee separates from the sides.
  • now add ¼ tsp cardamom powder and 3 tbsp cashew a,d 3 tbsp almond. mix well.
  • Place the halwa on a baking sheet lined with parchment paper.
  • Level up and take a three-hour break.
  • cut into desired size pieces
  • Finally, store the banana halwa recipe in an airtight container for up to a month.
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Notes:

  • First and foremost, use overripe bananas, which contribute to the sweetness and colour.
  • Sugar can also be used in place of jaggery. Halwa is traditionally made with sugar.
  • Additionally, roasted cashews add a nice crunchy bite to the halwa.
  • Finally, a slightly chewy banana halwa recipe tastes great.