Thani Naadan Ethapazham Halwa/Nenthrapazham Halwa/ Banana Halwa /

Ingredients:
Ripe banana – 7 (Use very ripe bananas)
Jaggery – ½ kg
Ghee / Coconut – 1 cup (Can use ½ cup of both as well)
Milk of 1 coconut
Cardamom powder
Cumin powder
Nuts or coconut bits (I used mixed nuts)
Water – ¾ glass

Steps:
Steam the banana in a steamer / cooker adding 2 cups of water.
Place the banana on a base / steamer plate and not directly in the water.
Remove and let it cool.
Once cool, peel and chop the steamed banana.
(You may also mash it in a mixie)

Heat a thick bottomed pan.
Add jaggery and ¾ glass of water and melt it stirring.
(Strain the jaggery syrup, if it has any impurities.)
Add chopped banana in to the syrup.
Mix well and cook covered for 10 minutes on a low flame.
(Ghee has to be added in batches)
Add some ghee and mix well.
Add coconut milk and mix well.
Increase the flame and bring it to a boil.
Once it boils, stir continuously till it starts thickening.
Add ghee in batches and mix well.
Keep stirring till the ghee separates
Add cardamom powder and cumin powder and mix well.
Once the banana mix starts to leave the pan, add nuts of your choice and mix well.
Switch off and transfer to a dish.
Level it with a spatula to get the perfect finish.
Garnish with crushed nuts.
Once it cools down a bit, unmould the halwa on to a plate wrapped with cling wrap.
Cut and enjoy the banana halwa.
It took me 45 minutes to prepare this halwa.
This can be stored upto 2 weeks without refrigeration.

More halwa recipes:
Black Halwa with rice flour – http://y2u.be/63CsL03RCfc
Kozhikode halwa – http://y2u.be/gkHGf2u_iwc
Wheat halwa – http://y2u.be/F1vfNzBBLYc
Dates Halwa – http://y2u.be/YuF_tfV8vHY
Kumbalanga Halwa – http://y2u.be/XsaiAMutSYE
Mango Halwa – http://y2u.be/HdhqhO6h0s0
Carrot Halwa -http://y2u.be/LKlMC40BrIo
Karachi Halwa – http://y2u.be/axrzKr57rfo
Thirunelveli Halwa – http://y2u.be/adH2xhWy2tM

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