Kyane Halvo is a very popular sweet in Kerala and Coastal Karnataka. It is generally made using a special variety of banana- 'Nendrabale'. This is abundantly grown in Kerala. This is our favorite halwa. My mother never made this at home as this is time consuming. So even I never thought of giving it a try.
Last year I bumped into this recipe by Red Chillies and was impressed. I tried it once when I had lot of over ripe bananas and they turned out very good. I reduced the sugar amount and added cashew for some texture. The halwa vanished within an hour. So now you know how it tasted. Trust me the effort is all worth at the end :-)
Ingredients:
Take bananas that are really ripe.
Now peel the bananas and put them in a pan (nonstick pan is better).
Then mash them using your hands or a fork. Add 1 tsp of ghee and start heating the mashed bananas on a medium heat (Initially there is no need to stir continuously).
After 15-20 minutes of cooking the mashed bananas slowly starts changing color. At this point add sugar and another tea spoon of ghee. Mix well and continue heating.
After 35 minutes of cooking, the mixture looks like this (light brown in color). Here onwards, the mixture needs continuous stirring. Add one (or two) more tea spoon of ghee, cashew pieces and cardamom powder. Mix well and continue heating.
When the mixture turns dark brown, everything comes together and forms a single mass (for me it took a total of 45 minutes. If you want firm, chewy halwa then fry it for little extra time. I made soft halwa).
Now transfer this mixture to a greased plate (I used loaf pan) and spread it evenly with a greased spoon.
Allow this to cool for some time and then cut it into desired shape.
Serve it at room temperature or store in an air-tight container. Above measurement makes six good sized pieces.
Note: The halwa I made was soft and not very sweet. You can add upto 2/3 cup sugar and also increase the ghee to match with the store bought ones.
Last year I bumped into this recipe by Red Chillies and was impressed. I tried it once when I had lot of over ripe bananas and they turned out very good. I reduced the sugar amount and added cashew for some texture. The halwa vanished within an hour. So now you know how it tasted. Trust me the effort is all worth at the end :-)
Ingredients:
- Bananas, big sized (over ripe)- 4
- Sugar- 1/3 cup (increase accordingly)
- Ghee (clarified butter)- 3-4 tsp
- Cardamom pods- 3
- Cashew nut- As desired (optional)
Procedure:
Take bananas that are really ripe.
Now peel the bananas and put them in a pan (nonstick pan is better).
Then mash them using your hands or a fork. Add 1 tsp of ghee and start heating the mashed bananas on a medium heat (Initially there is no need to stir continuously).
After 15-20 minutes of cooking the mashed bananas slowly starts changing color. At this point add sugar and another tea spoon of ghee. Mix well and continue heating.
After 35 minutes of cooking, the mixture looks like this (light brown in color). Here onwards, the mixture needs continuous stirring. Add one (or two) more tea spoon of ghee, cashew pieces and cardamom powder. Mix well and continue heating.
When the mixture turns dark brown, everything comes together and forms a single mass (for me it took a total of 45 minutes. If you want firm, chewy halwa then fry it for little extra time. I made soft halwa).
Now transfer this mixture to a greased plate (I used loaf pan) and spread it evenly with a greased spoon.
Allow this to cool for some time and then cut it into desired shape.
Serve it at room temperature or store in an air-tight container. Above measurement makes six good sized pieces.
Note: The halwa I made was soft and not very sweet. You can add upto 2/3 cup sugar and also increase the ghee to match with the store bought ones.
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