Kelyacho Halwo

Cook the Banana Pulp

• Heat a heavy-bottomed, non-stick pan or kadai over medium heat.
• Add the ghee and let it melt completely.
• Add the mashed banana pulp to the pan. Stir well to combine with the ghee.
• Cook the banana pulp, stirring continuously for about 10-12 minutes. The pulp will darken to a reddish-brown color and thicken considerably.

Add Jaggery and Thickeners

• Add the grated jaggery to the pan. Mix well and continue to cook, stirring constantly.
• The jaggery will melt, making the mixture slightly liquidy at first. Keep cooking for another 8-10 minutes, stirring continuously, until it thickens again.
• Reduce the heat to low, then slowly pour the rice flour-coconut milk slurry into the pan while stirring vigorously to prevent any lumps from forming.

Finish the Halwa

• Continue cooking the mixture on low-medium heat for another 15-20 minutes. This stage requires constant stirring.
• The halwa is ready when the mixture turns glossy, becomes a single non-sticky mass, and starts to pull away cleanly from the sides of the pan. You will also see ghee starting to ooze out from the sides.
• Turn off the heat. Add the cardamom powder, chopped cashew nuts, and salt. Mix everything well to combine.

Set and Serve

• Immediately transfer the hot halwa mixture to the greased tray.
• Using the back of a greased spatula or spoon, spread it evenly to about half-inch thickness.
• Let it cool down completely at room temperature for at least 3-4 hours, or until it is firm and fully set.
• Once set, use a sharp knife to cut the halwa into squares or diamond shapes. Gently separate the pieces and serve.