Couple of days ago, a friend suggested that I dedicate the next few posts towards Pooja recipes and preparations that can be made for naivedyam prasad. With pooja festival season upon us, starting with Ganesh Chaturthi, I decided this is a very good idea. Looking back at my posts, I found that I have already shared few of such posts already. Chaklis, sesame oondaw, banana halwa (another recipe) and few more. This week, I will try to post some more recipes that can be used, and will also be filed under the Pooja recipes category.
Up until a few years ago, I made Banana halwa the old fashioned way, with ripe plantains (NendrabaLe plantains), and I think it came out pretty good. Next I started making it in the microwave, (wanting to use less elbow grease) of course I botched up the recipe many a time, and made rock hard halwa at times, because I cooked it for a couple of extra minutes. Oh well, I finally figured that cooking it at shorter intervals, helped me control the outcome better.
Next I wanted to change things up, so I started mixing in various fruit and or nuts into the banana halwa, for yet another flavor and recipe. I made plum and banana, apple and banana, apricot and banana, banana and cashews etc.
Regarding this recipe, I started to make a Banana Halwa as per my son in law's request. I decided I wanted to try something different. I have made Bombay Halwa/Karachi Halwa with Cornflour so I decided to try banana halwa with some cornflour/ cornstarch. I decided to cook this on the stove since I was making it this way for the first time, and because I didn't want the corn starch to clump up. To give the color, instead of adding the food color which is usually added to the Bombay Halwa, I added some jaggery, but I also caramelized some sugar that gave a nice flavor. This halwa turned out pretty good and will make a nice naivedyam too.
Ingredients :
• 3 large bananas (I used regular bananas that were ripe for this halwa)
• 1/4cup +1/4 cup sugar
• 1-2 tbsps jaggery
• 1/4 cup corn starch (that’s what I had and used)
• 1/4 cup ghee
• 2 tbsps chopped cashews
• 3/4 cup water
• 1 - 2 tsps cardamom pd ( I add more since I like the flavor)
Steps:
1. Blend the bananas, 1/4 cup sugar, 1/4 cup cornstarch and the jaggery, until it is smooth and creamy. Keep aside.
2. Grease a plate and keep aside.
3. Heat a non stick pan on low to medium low, and add 1/4 cup sugar and 3 teaspoons or water. Try not to stir often, let the sugar melt completely, and let it get caramelized. (This process takes about 10 minutes)
4. When the sugar starts to brown, make sure it is on low, stir it, then add a little water, be very careful, it will splutter. Stir it and then add the rest of the water, little at a time.
5. As it boils, turn the flame to medium, and add in the ground banana mixture and work stirring quickly, and continuously, so the cornstarch does not clump.
6. Adding the ghee little at a time, keep stirring till it gets absorbed, and keep adding more ghee as needed and stir. (You might need slightly less than 1/4 cup) You will see that the mix starts coming together.
7. At this time, add in the nuts and cardamom pd.
8. Keep stirring till it thickens well and comes together into a mass.
9. Transfer it to the greased plate, and smooth it out with the back of a greased spoon, and cut into pieces when it is completely cool.
10. Enjoy.
Put the sugar into a hot pan and resist the urge to stir the pot until the sugar caramelizes.
once the sugar has browned, stir and add in a tablespoon of water first, that cools the mixture too, and stir and add in the remaining water and heat in, next add in the banana puree.
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