ETHAPAZHAM HALWA

Ethapazham/ Nenthra Pazham/banana halwa  is best when made with nice ripe plantains. It takes a little time to make this halwa, but it is worth the effort. Plantain halwa is very popular in Kerala and you get the best banana halwa is Kozhikode, a city in North Kerala. This is a simplified home made version. 

INGREDIENTS:

nentrapazham

Nendrapazham (riped) - 3            

                                                               

Sugar - 1 cup
Cardamom powder - 1/2 tsp
Ghee
Cashews - 5 to 6

METHOD:

1. Peel nendran bananas and grind to fine paste without adding water.

2. Heat a heavy bottom wok and pour the ground banana paste with some ghee and keep stirring in low flame.

3. When the paste starts thickening, add sugar, cardamom powder and fried cashews.

4. Add ghee every now and then and continue stirring.

5. After some time halwa leaves ghee and when the halwa gets dark maroon color switch off the flame.

6. Transfer the halwa to a greased plate and using a knife cut the halwa into pieces.

Enjoy!!!!!!!