Banana Halwa Recipe – Jaggery & Ghee Sweet Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Banana Halwa Recipe – Jaggery & Ghee Sweet Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and relatively easy to whip up. This Banana Halwa is exactly that! It’s a classic Indian sweet, and honestly, it’s one of the first things I learned to make when I started exploring my grandmother’s recipes. The warm, sweet aroma of bananas, jaggery, and ghee… it just screams ‘home’ to me. Let’s get cooking!

Why You’ll Love This Recipe

This Banana Halwa isn’t just delicious; it’s wonderfully simple. It comes together in under 30 minutes, and requires minimal ingredients. Plus, it’s a fantastic way to use up those slightly overripe bananas – you know, the ones that are just begging to be baked (or, in this case, halwa-fied!). It’s a guaranteed crowd-pleaser, and perfect for a quick dessert or a festive treat.

Ingredients

Here’s what you’ll need to make this delightful Banana Halwa:

• 3 banana (long variety)
• 1.25 cup jaggery (crushed) – about 200g
• 0.25 cup sugar (unrefined) – about 50g
• 1 teaspoon lemon juice
• 4 tablespoon ghee – about 60ml
• 10 cashew nuts
• 1 teaspoon cardamom (powdered)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Banana Variety (Long Bananas): I prefer using long, slightly firm bananas like Cavendish for this halwa. They hold their shape a little better during cooking. But honestly, any ripe banana will work in a pinch!
• Jaggery – Types and Flavor Profile: Jaggery is unrefined sugar, and it adds a beautiful, caramel-like flavor that’s so much more complex than regular sugar. You can find it in different forms – blocks, powder, or crushed. I’ve used crushed jaggery here, but powdered works well too. If using a block, you might need to grate it first.
• Ghee – Clarified Butter & Its Importance: Ghee is essential in Indian desserts. It adds a richness and a lovely nutty flavor that you just can’t replicate with oil. Don’t skimp on the ghee! It’s what gives the halwa its signature glossy texture.
• Cardamom – Fresh vs. Ground: Freshly ground cardamom is always best, but good quality ground cardamom works perfectly well. It adds a beautiful fragrance and warmth to the halwa.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel your bananas and blend them into a smooth puree. No lumps allowed!
2. In a heavy-bottomed pan (this is important to prevent sticking!), combine the banana puree, crushed jaggery, and sugar. Place it over medium heat.
3. Keep stirring as the mixture starts to boil. You’ll see the jaggery dissolving and everything coming together.
4. Once it’s bubbling nicely, add the lemon juice and give it a good stir. The lemon juice helps prevent the halwa from becoming overly sticky.
5. Now comes the fun part – adding the ghee! Add one tablespoon at a time, stirring continuously. This is key! The mixture will start to look glossy and pull away from the sides of the pan.
6. Keep cooking and stirring until the halwa thickens considerably. It should take about 10-15 minutes.
7. Add the powdered cardamom and chopped cashew nuts. Mix everything thoroughly.
8. Continue cooking for another couple of minutes, until the halwa develops a pale, frothy texture. This means it’s almost ready!
9. Finally, transfer the halwa to a greased plate or bowl. Let it cool slightly before serving.

Expert Tips

• Stir, Stir, Stir! Seriously, don’t walk away from the pan. Constant stirring is crucial to prevent sticking and ensure even cooking.
• Heavy-Bottomed Pan: I can’t stress this enough. A heavy-bottomed pan distributes heat evenly and prevents scorching.
• Ghee Patience: Adding the ghee gradually is important. It allows it to emulsify properly and create that beautiful texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Banana Halwa: Substitute the ghee with coconut oil. It won’t have quite the same flavor, but it’s a delicious alternative!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check your ingredients to be sure.
• Spice Level Adjustment (Adding Ginger): My friend, Priya, loves adding a teaspoon of grated ginger to her halwa for a little extra zing. It’s fantastic!
• Festival Adaptations (Holi, Diwali): During Diwali, I sometimes add a pinch of saffron strands for a beautiful color and aroma. For Holi, a sprinkle of chopped pistachios adds a festive touch.

Serving Suggestions

This Banana Halwa is wonderful on its own, but it’s even better with a dollop of fresh cream or a sprinkle of chopped nuts. It’s also lovely served warm with a scoop of vanilla ice cream.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Let’s answer some common questions!

• What type of bananas are best for banana halwa? Long, slightly firm bananas like Cavendish are ideal, but any ripe banana will work.
• Can I use brown sugar instead of jaggery? You can, but the flavor won’t be quite the same. Jaggery has a unique caramel-like taste that brown sugar doesn’t quite match.
• How do I know when the halwa is cooked perfectly? The halwa should be thick, glossy, and start to leave the sides of the pan. It will also develop a pale, frothy texture.
• Can I make this halwa ahead of time? Yes, you can! Just store it in the refrigerator and reheat before serving.
• What is the role of lemon juice in banana halwa? Lemon juice prevents the halwa from becoming overly sticky and helps balance the sweetness.
• How can I prevent the halwa from sticking to the pan? Use a heavy-bottomed pan, stir constantly, and add the ghee gradually.

Enjoy making this delicious Banana Halwa! I hope it brings a little bit of Indian sweetness into your kitchen. Let me know how it turns out in the comments below!