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Ingredients

• 5 Kerala bananas
• 300 g jaggery
• 1 tsp green cardamom powder
• 3 tbsp ghee

Method

1. Cook the bananas in a pressure cooker. Remove and cool. Peel and make a paste using a blender. Keep aside until needed.
2. Pour 1 cup of water in a pan and add the jaggery. Heat until it dissolves completely and then filter it to remove impurities. Return the filtered jaggery to the heat and cook until a syrup of one-string consistency forms.
3. Add the mashed bananas to the syrup and cook, stirring continuously, until the halwa begins to leave the sides of the pan.
4. Add the cardamom powder and ghee; mix well.
5. Remove from heat.
6. Cool and serve.