300 Grams Nendran Banana (Ripe Plantain)
450 Grams Jaggery Cane Sugar
300 ML Coconut Milk
4 Tbsp Sugar
15 Pods Green Cardamom
15 Cashews
15 Almonds
3 Tbsp Melon Seeds
2 Tbsp Corn Flour
3 Tbsp All Purpose Flour
4 to 5 Tbsp Coconut Oil
Pinch Salt
To prepare coconut milk heat 2 cups lukewarm water. Clean fresh coconut, peel and chop coconut into tiny pieces.
Add the coconut to a mixer and pulse twice add small amount of Luke warm water and grind to form smooth paste.
Add the ground coconut paste to a sieve squeeze and extract coconut milk. Follow this step and extract coconut milk from one entire coconut. Reuse the ground coconut paste, add it back to the mixerjar grind it with Luke warm water and extract milk second time and reserve.
Chop cashews and almonds.
In a mixer jar add sugar and cardamom grind to form fine powder and reserve.
In a mixer jar peel slice and add the plantain grind to form smooth paste and reserve.
In a wok or heavy bottom pot add the crushed cane sugar, followed by cardamom powder and 1 small glass water stir and melt the jaggery and reserve.
Method:
Heat a heavy bottom pot on medium flame.
Add 2 tbsp coconut oil. Place on low flame, start adding the chopped almonds, cashews and melon seeds fry till light pink, strain and reserve on a plate.
Add the ground banana paste, coconut milk to the pot.
Place a sieve on the pot strain the melted jaggery.
Stir well allow to boil on high flame, place it on medium flame occasionally stir and reduce till stick dough like consistency.
Add corn flour and all purpose flour to a bowl. Add a pinch of salt and water, dilute and prepare a slurry.
Add the slurry to the halwa stir well. Add 2 tbsp coconut oil and stir well. Add fried nuts reserve some for garnish, and stir till well combined.
Once the halwa is thick and starts forming ball consistency, transfer to a plate or desired dish top with reserved fried nuts allow to cool then slice into equal cubes and serve...Enjoy!
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