Banana Halwa

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Banana Halwa is an all-time favorite of the Konkanis and as such is a must in the menu for almost all Konkani weddings. It is a delicacy from the Mangalore/Udupi area although the bananas themselves originate from across the border in Kearla. In fact, when I was based in Kerala in the 80s, I prepared this dish and served it to my neighbours who were really surprised to know that it was made from those bananas. These are the same bananas from which the banana chips [ See my recipe for Banana chips ] are made.

To prepare halwa we need the over ripe bananas. Just ripe ones will not be very sweet and also will not gain the colour and consistency for the dish. So we get the just ripe bananas from the market and wrap it in news paper and rest it for 3-4 days and it will be ready by then.

Just ripe Nendra Bananas

What you need to have:

1. Extra ripe Nendra Banana pulp 1 cup

2. Sugar 1 cup

3. Pure ghee 1/4 cup

4. Lemon juice 1 Teaspoon

Extra ripe Nendra Bananas

Ingredients of Banana Halwa

What you do with what you have:

1. Cook the above shown overripe bananas in the cooker for about 15 minutes till it is soft in a bowl without adding water. (See above image)

2. On cooling peal it and grind those cooked bananas with the required quantity of sugar in the mixer and the mixed pulp is as shown in the image below.

Banana and sugar mixed pulp

3. Place a broad and thick based bowl on the flame with 2-3 teaspoons of pure ghee in it. On melting add the above pulp to it and keep stiring on a medium flame.

4. Keep stiring and shuttling the back and forth from high to medium till you get the pulp thickened. In between add 3-4 teaspoons of pure ghee as well so that it does not stick to the bottom.

5. After around 15 minutes add 1 teaspoon lemon juice to it. This causes the pulp to thicken and also turns out almost little smoother than the chapathi dough. To check if you are done, drop a little in normal water and it tuns like a round ball if you roll. When done, spread the mix on a wodden plank and is shown in the image below.

Halwa mixture spread on a wooden plank

6. On cooling cut it store it in air tight containers. It will remain afresh for more than a month even if pure and fresh ghee is used.

Ready to serve Nendra Banana Halwa

Good to know:

1. Requirement of extra ripe bananas is non-negotiable. If you dont have them, dont try this dish.

2. Cook on medium flame only else the dish will turn bitter.

3. Using cardamom for fragrance causes the sweet flavour of bananas to be overshadowed – so its your call whether you want to use them or not.

How long it takes: 30 minute

Number of Halwas: 30 pieces


14 thoughts on “Banana Halwa

    jayasree said:
    September 24, 2008 at 2:49 am

    Halwa looks delicious. Never got the opportunity to taste them. Shall try them soon.

    Suja said:
    September 24, 2008 at 5:07 am

    Awesome…..i will make it soon and let you the and my husband love sweets as well as spicy foods.

    prathibalrao responded:
    September 24, 2008 at 3:13 pm

    Hi Jayasree

    Try with only Nendra Bananas

    prathibalrao responded:
    September 24, 2008 at 3:15 pm

    Hi Suja,

    I love people to comment, so that i know my mistakes and i can take care to rectify them.

    bernandina said:
    September 25, 2008 at 1:10 pm

    hi iread your korma is diff from mughlai korma made during say to add jeera towards it raw or roasted?i served your kadi with french bread and bean and pinenut salad.takare

    prathibalrao responded:
    September 25, 2008 at 3:29 pm


    Jeera added towards the end is raw. How did the kadi taste?

    sridevi said:
    September 29, 2008 at 4:12 am

    wow lovely idea to use over ripe bananas

    prathibalrao responded:
    September 29, 2008 at 5:41 am

    Hi Sridevi

    You can get the proper Halwa only with over ripe Nendra Bananas only.

    Mona said:
    March 17, 2009 at 8:46 pm

    I will try this whenever I will have left over bananas. Looks very good.
    Are you a housewife?
    Thanks a lot for sharing the recipes aunty.

      prathibalrao responded:
      March 18, 2009 at 2:31 am

      Hi Mona,

      Only Nendra bananas help out to get the consistency of Halwa. Please donot use other varieties for this recipe.

    arpita said:
    June 30, 2009 at 1:16 pm


    I tried doing it with other kind of banana as the type of banana is not available in kolkata, it took almost 3 hours to make it. i mashed the banana and then i put ghee in the pan and kept on stirring keeping the lid.. and almost 2 hours it was hard, Kindly suggest

    mokashianita said:
    August 12, 2012 at 6:22 am
      prathibalrao responded:
      August 13, 2012 at 3:15 am

      Hi Mokashianita,

      You do have a wonderful blog . Keep up the good work!!!!!!!!!!

    Soumya Bhat said:
    July 31, 2013 at 11:19 pm

    Awesome recipe…tried it and it came out excellent. Thanks for the recipe!!:)

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