Meena's Taste Mantra

Nendran Halwa - A Jaggery based Banana Fudge

Nendran Halwa is a traditional Kerala sweet. This is really rich and gives instant energy! This Halwa can be had as is or the same forms the main ingredient while making Nendran Pradaman, a Payasam | Kheer, which is prepared during occasions such as Onam and Vishu.

Appa is to have 2 bananas and 2 apples each day...any other fruit is just a bonus - health wise! So bananas, be it the robusta, elaichi or nendran, would at any point of time be available at home. I had got few Nendrans and their ripening time and Appa's processing time of those went for a toss! Amma was in two minds as to what is to be done by these overtly ripe Nendrans and that's when Appa suggested to make Nendran Halwa - A jaggery based sweet.

Simply delicious and the aroma when this is being made is superbly divine! It is a calorific sweet, so enjoy responsibly!

INGREDIENTS

4 Nendran Banana, over ripe
600 gms Vellam | Gur | Jaggery
2 tblsp Homemade Ghee | Clarified Butter
1 tsp Elaichi | Cardamom Powder

1/2 tsp Badam | Almond, roughly crushed

1/2 tsp Kaju | Cahew Nut, roughly crushed

1/2 tsp Pista | Pisatachios, roughly crushed

METHOD

Presure cook Nendran Bananas with peel, for 4 whistles.
Once pressure is released, remove the cooked Nendran. Let them cool.
Peel Nendran and cut them into halves, length wise. Remove the seeds along with the thin fiber that may be present.
Nicely mash the Nendran. This Nendran paste was around 600gms. So the ratio of Jaggery is 1 part of mashed Nendran to 1 part of grated Jaggery.
Place a non stick kadhai and add 1 tblsp of ghee.
Add Nendran paste and grated jaggery. Stir continuously on high flame for 4 minutes.
As the jaggery melts, reduce the flame to low.
This halwa requires continuous stirring!
After 5 minutes, the halwa will start to thicken. At that stage, add remaing ghee and keep stirring continuously.
Take the laddle and cut the halwa from the sidea and fold them in the center...in this manner, keep stirring.
The halwa will start to gather and appear to form a dough like consistency. At that stage, switch off the gas.
Add elaichi powder and mix well.
You can either serve this halwa with garnish of nuts, as is or you can spread it on a greased plate, sprinkle the chipped nuts on top and gently press and when it is cool, cut to desired shape. You can even put them in any mould of any shape.

We put them in muffin moulds...first we added some chopped nuts in the mould and then spooned the halwa on top and gently pressed it into the moulds. Once cool, we demoulded the same.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.