Banana Halvah Recipe - Cooking Index
Banana Halvah Recipe - Cooking Index
The amount of butter can be varied according to taste. Really, it is necessary only to prevent the banana from sticking or burning. Any surplus can be drained off before cooking in water.
Cuisine: Indian| 6 teaspoons | 30ml | Ripe bananas - sliced 1-inch thick (large) |
| 2 oz | 56g | Butter - (1/2 stick) |
| 5 tablespoons | 75ml | Water - (a little over 1/4 cup) |
| 2 oz | 56g | Sugar - (1/4 cup) |
| 5 oz | 142g | Water - (1/2 + 2 tbsp) |
| 1 teaspoon | 5ml | Nutmeg |
| Ground seeds of 1 cardamom pod | ||
| Few drops almond essence | ||
| Almonds |
Fry bananas in butter for 7 minutes. Mash, then moisten with water. Simmer 3 minutes more. Dissolve augar in water and add to bananas.
Boil 10-12 minutes, stirring. When thick, turn into a bowl and whisk until smooth and light. Sprinkle with nutmeg, ground cardamom seeds, almond essence, and almonds. Chill before serving.
Source:
"Indian Cookery" by Daramjit Singh, Penguin, 1970
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.