Tuesday, January 25, 2011

Banana Halwas: Coconut Banana Halwa

Coconut Banana Halwa
A bunch of baby bananas going into the over-ripe stage prompted this recipe! Banana's were not childhood favourites, neither was the preserve/jam/ varatti but the honey sweet baby varieties, which could be eaten in two bites,  with creamy yellow skin  intact, never failed to tempt.
This is an easy recipe, tweaked even more easily with different flavours.  This time it was coconut! This uses only 5 ingredients: bananas, coconut milk, sugar, cardamom and clarified butter. this goes to Ayeesha's  Anyone Can Cook event.
3 Cups Honey sweet small bananas, finely chopped
3 tsps clarified butter/ghee
2 pods of cardamom, powdered
3 tbps of thick coconut milk
2 tbsps of very fine coconut powder [ dried coconut powder, not the dessicated one]
2 tbsps of sugar
Optional: 4-5 slivers of almonds for garnish/ fresh fried coconut slivers

Heat a heavy bottom pan,
Add the ghee
Add chopped bananas
Let it cook  on medium high for 4 minutes,
Stir, mash and continue cooking for another 3-4 minutes
Add sugar and continue cooking on medium high heat.
Add the cardamom powder and mix well
Do not leave the halwa at this stage, since it will burn.
Keep an eye on the heat and reduce a little from medium high.
Add the coconut milk/ powder and mix well
Contiue cooking in the same method for another 10-12 minutes
Cook until the Halwa achieves the desired  caramelized color.
If you continue cooking without adding more ghee/ coconut milk/ cream, the halwa will tend to harden and take a more 'toffee-like' texture.


  1. What a delicious halwa in easy steps. Thank you for linking this delicious halwa with Any One Can Cook :)

  2. Coconut, banana and chocolate what else you need for delicious dessert. looks awesome.

  3. Thankyou Ayeesha and Swathi!

  4. Haven't heard about this combo. Though there is a flour -cocnut milk halwa popularly known as muscoth halwa originally from Sri Lanka. It's made in Tuticorin these days.

  5. Thankyou Chitra! I never heard of it but we have variations of the same combinations like Pazham Prathaman, made from plantains. I am sure someone must have blogged about the recipe. I will check it up


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