Banana halwa

South Indian slow-cooked banana confection

Origin: South India (Kerala / Karnataka)

From the journey of Banana.

Halwa is a broad category of dense, slow-cooked sweets found from the Middle East across the Indian subcontinent. Banana halwa, known variously as kele ka halwa (North India), balehannu halwa (Kannada), or pazham halwa (Malayalam), is one of the simplest and most ancient of these confections, requiring nothing more than very ripe bananas, ghee, and sugar cooked down until thick and fudge-like. In Kerala, this kind of halwa is associated with special occasions and temple offerings. The colour deepens as the mixture cooks (moving from pale yellow to amber to a deep, almost mahogany brown) and the texture transforms from loose to dense and slightly chewy. The banana's natural sugars caramelise slowly in the ghee, creating a complex, toffee-like depth that is far more interesting than the fruit alone. Cardamom is the classic spice addition, and saffron is sometimes included for colour and fragrance on festive occasions.

Ingredients

Main

4 very ripe bananas, mashed to a smooth paste (about 2 cups mashed)

Sweetening

100 g sugar (about ½ cup)

Fat

60 g ghee (about 4 tbsp)

Spice

4 cardamom pods, seeds removed and ground

Garnish

2 tbsp cashew nuts, roughly chopped (optional, for garnish)

Method

Mash the ripe bananas until completely smooth: no lumps. A blender or food processor gives the smoothest result.
Melt 2 tablespoons of the ghee in a wide, heavy-bottomed pan (a kadai or thick frying pan) over medium heat. Add the mashed banana and stir to combine. Cook, stirring continuously, for 5 minutes until the mixture thickens slightly.
Add the sugar and continue cooking and stirring over medium heat. The mixture will initially loosen as the sugar melts, then gradually tighten and deepen in colour. Cook for 15–20 minutes, adding the remaining ghee a tablespoon at a time as the mixture stiffens.
Stir in the ground cardamom. If using cashews, fry them separately in a little ghee until golden, then stir in. Pour or spoon the halwa onto a greased plate or tray and smooth flat. Allow to cool for 10 minutes before cutting or serving.

Notes

Banana halwa keeps well at room temperature for 2–3 days in an airtight container. It can be served as a sweet alongside a meal in the Indian tradition, or offered as a standalone dessert or tea-time treat. For a richer, more decadent result, increase the ghee by another tablespoon: it gives a particularly luxurious shine and flavour.

The Gastrographer

Name: Banana halwa
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: South India
Ingredients: 4 very ripe bananas, mashed to a smooth paste (about 2 cups mashed); 100 g sugar (about ½ cup); 60 g ghee (about 4 tbsp); 4 cardamom pods, seeds removed and ground; 2 tbsp cashew nuts, roughly chopped (optional, for garnish)

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control