Banana halwa is a super versatile and delicious sweet treat that comes together in minutes. It is a great way to use up all those extra or overripe bananas you have at hand, and treat yourself to something sweet without feeling guilty about it.
You can enjoy this at any time of the day or even have it for dessert- it tastes perfect every single time.
Tempted enough to give the recipe a shot? Here’s all you need to know about it before you do.
Ingredients For the Recipe
You’ll need just 5 simple ingredients to put this banana halwa together.
- Bananas (ripe or overripe): 4-5
- Ghee or clarified butter: 4 tbsp
- Jaggery powder: 4 tbsp
- Cashews (roasted and roughly chopped): 8-10
- Cardamom powder: ½ tsp
How to Make the Banana Halwa
Once you have your ingredients ready, here’s what you need to do to make the halwa.
In a blender or food processor, make a smooth paste of the bananas.
Heat ghee in a pan. Transfer the blended banana paste onto the pan. Saute.
The banana paste will start changing colors after 2-3 minutes.
Then, add the jaggery powder and mix well. The banana paste will start turning a bit dark.
Next, add the roasted cashews and cardamom powder and mix well.
Transfer the mixture into a mold or a small bowl. Let it come to room temperature.
Then transfer the mixture to the refrigerator and chill for 15 minutes at least.
Serve badam halwa as a dessert after a delicious meal!
Frequently Asked Questions
This banana halwa recipe is super simple and classic but if you’re looking to take it up a notch, you can add some other add-ons into the mix too.
Chopped or crushed nuts, raisins and coconut flakes are all great options.
Jaggery is a natural sweetener and a healthier alternative to regular white sugar. If you don’t have jaggery you could use white sugar, brown sugar, honey or any other sweetener of your choice.
Ghee lends the banana halwa a distinct flavor and deliciousness. If you don’t have ghee you can use butter or any other neutral tasting fat of your choice.
Your leftover banana halwa can be transferred to an airtight container. You can then refrigerate it for 2-5 days, if not more.
The halwa tastes best when it is hot or at room temperature, so remember to get it out or reheat it in the microwave before you serve.
Tips & Tricks to Make the Banana Halwa
While making the banana halwa is super easy, you might want to have these little tips and tricks handy to nail the flavors and textures in the first go.
- Remember to use a good quality heavy bottomed pan or pot to cook the halwa. This will ensure even distribution of heat and will also prevent the halwa from burning and sticking to the bottom of the pan.
- Keep the heat medium-low and stir the halwa frequently. This will help you get the right texture and color of the halwa.
- Once the halwa sort of starts to leave the sides of the pan, it is the right time to take it off heat.
- If you don’t want to spread the halwa into a mold, you can just transfer it to any container or bowl you have and dig into it with a spoon.
- If you’re not a big fan of the banana flavor going big here, you can add a dash of rose water or a pinch of nutmeg to the mixture before you take it off heat. This will help balance the flavor of the bananas beautifully.
- Adding a bit of saffron to the halwa can elevate its flavor and lend it a nice bit of golden color.
- To lend the halwa some extra deliciousness, you can also add some condensed milk into it. Just remember that since condensed milk is sweet, you’ll need to reduce the amount of jaggery you’re adding in.
- Another great idea to bring a bit of variation to this dish is to add a teaspoon of good quality cocoa powder to the mixture- and you’ll have chocolate banana halwa ready!
Serving Ideas & Suggestions
This flavourful and rich banana halwa can be enjoyed as a dessert after any of your meals. You can even enjoy it any time of the day when you’re craving for a little sweet snack.
Loved recreating this dessert in your kitchen? Looking to try some more such fun and easy desserts? Here are a few good ones you might want to check out.
- Peanut and Chocolate Bites with Caramel Filling
- Whole Wheat Cake From Leftover Pulp
- Pressure Cooker Gajar ka Halwa
- 5 Bananas , (ripe or overripe)
- 4 tablespoon Ghee Or Clarified Butter
- 4 tablespoon Jaggery Powder
- 10 Cashews , (roasted and roughly chopped)
- ½ teaspoon Cardamom Powder
- In a blender or food processor, make a smooth paste of the bananas.
- Heat ghee in a pan. Transfer the blended banana paste onto the pan. Saute.
- The banana paste will start changing colors after 2-3 minutes.
- Then, add the jaggery powder and mix well. The banana paste will start turning a bit dark.
- Next, add the roasted cashews and cardamom powder and mix well.
- Transfer the mixture into a mould or a small bowl. Let it come to room temperature.
- Then transfer the mixture to the refrigerator and chill for 15 minutes at least.
- Serve badam halwa as a dessert after a delicious meal!