This halwa is a quick fix for mommies like me who don’t have the time for elaborate halwa making as kids keep pulling our legs to come play with them 😄. Kerala Bananas or Nendrabale kele (in Konkani) is a regular in my house as kids love it very much right from when they were babies.
I usually cut the bananas into round shape, fry it in ghee and give them but sometimes it gets over ripe very quickly (all thanks to the summers here). So I make this halwa which my husband’s aunt made when she had less bananas to make the original version of nendrabale halwa.
This is super easy to make yet comes out too delicious for words. We love it a lot for our post dinner dessert and kids enjoy it as well. My daughter has given it a name “Banana squares”. Trust kids these days for modern and unique names for our age old dishes 😅.
Hope you all try this when you have leftover nendran bananas staring at you to use it up 😄. Happy and healthy cooking!
3 over ripe Nendran Banana/ Kerala Banana/ Nendrabale kele
1/2 Cup to 3/4 Cup Jaggery powder or grated Jaggery (to taste)
2 Tbsp Ghee
1/2 tsp Cardamom powder (optional)
Step by step recipe:
1. Peel and mash the bananas well using hands.
2. Heat ghee in a pan (preferably non stick) and add the mashed bananas. Fry well on medium flame till the rawness of the bananas goes away. Takes about 5 mins.
3. Now add jaggery powder.
4. Now continuously mix till the mixture leaves the sides of the pan and turns golden in colour. Takes about 10 mins of continuous mixing. Add Cardamom powder and mix once.
5. Remove and put in a plate greased with ghee. Level using spatula. Cut and serve after it cools slightly.
* Over ripe nendran bananas work well for this recipe as it can be easily mashed with hands and cooks quickly too.
* Normal banana halwa can be made this way too but the texture would be different and not thick like this nendran banana halwa.
* Jaggery can be adjusted to taste as per the sweetness of the bananas.
* Fry the bananas well in ghee before adding jaggery so that there is no rawness in the halwa. After adding jaggery too, keep stirring well on medium flame till the mixture leaves the side of the pan. Both these steps as very important to get perfect halwa.