Andaman Banana and Jaggery Halwa
Ripe bananas cooked down with jaggery and ghee into a soft, glossy halwa, using the abundant bananas grown across the islands' backyard gardens.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 8 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 2 g
- calories
- 220 kcal
Instructions
- 1
Heat 1 tbsp ghee (clarified butter) in a heavy pan. Lightly fry the chopped cashews until golden, then set aside.
- 2
Add the mashed bananas to the same pan. Cook on medium heat, stirring frequently.
- 3
Cook for about 8–10 minutes. Stop when the raw smell goes away and the banana thickens.
- 4
Add the grated jaggery (unrefined sugar). Stir until it melts completely into the banana mixture.
- 5
Keep cooking and stirring often. Stop when the mixture turns glossy and pulls slightly away from the pan.
- 6
Gradually stir in the remaining ghee for a rich finish.
- 7
Stir in the cardamom powder and cook for another 2 minutes.
- 8
Scatter the fried cashews and grated coconut on top, then serve warm.
Chef's tips
Use very ripe, slightly overripe bananas for the best natural sweetness and texture. Stir continuously once jaggery is added to prevent sticking.
Ingredient substitutions
- jaggery → brown sugar
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Reheat gently in a pan over low heat, stirring to loosen.
Common mistakes to avoid
- •Adding jaggery too early before the banana has cooked down, resulting in a runny halwa.
Serving suggestions
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