Why is my halwa not setting properly?

It usually needs more cooking time. Keep stirring on low heat until the mixture leaves the sides of the pan and forms a soft mass.

Can I make this halwa ahead of time?

Yes. It keeps well and often tastes better the next day as the banana flavor settles and the texture firms up further.

How should I store leftover banana halwa?

Store it in an airtight container once fully cooled. Keep it refrigerated if your kitchen is warm, and bring to room temperature before serving.

Can I skip the semolina in this recipe?

Semolina helps the halwa bind and set into slices. Without it, the mixture may stay softer and less stable after cooling.

Why do I need to roast the semolina first?

Roasting removes the raw taste and helps it absorb moisture evenly, which improves both texture and overall flavor.

Home / Recipes / goan / Kelyacho Halwo

goanMediumvegetariansoy free

Kelyacho Halwo

RATING

4.2/5(28)

TASTE SCORE

8/10

This Goan banana halwa is smooth, glossy, and gently spiced, with ripe bananas cooked down in ghee until thick and sliceable. It makes a small festive sweet that keeps well and tastes even better the next day.

PREP

10m

COOK

35m

SERVES

1 SLICE

194 cal

SERVINGS

INGREDIENTS

For 8 servings

6 pcsbanana · ripe, medium, peeled3 tbspghee½ cupsugar2 tbspsemolina1 pinchcardamom powder2 tbspcashews · roughly chopped

NUTRITION · PER SERVING

194

CALORIES · 1 SLICE

Protein2g · 4%

Carbs36g · 74%

Fat6g · 28%

Fiber3g

Sugar23g

Saturated fat3g

Cholesterol12mg

Sodium1mg

Potassium338mg

Phosphorus33mg

How we calculate →

METHOD · 7 STEPS

prep · ~3 min
Mash the bananas.
Mash the peeled ripe bananas in a bowl until mostly smooth with only a few small lumps left.
saute · ~3 min
Roast the semolina and cashews.
1.Heat 1 tbsp ghee in a heavy pan over low heat.
2.Add semolina and stir until lightly aromatic and just turning pale golden, 1 to 2 minutes.
3.Add chopped cashews and cook for 30 seconds more.
4.Transfer to a plate so the semolina does not darken too much.
TIPKeep the heat low so the semolina stays light and the halwa keeps a clean banana flavor.
saute · ~8 min
Cook the banana mixture.
1.Add the remaining ghee to the same pan over low-medium heat.
2.Add the mashed banana and sugar, then stir well.
3.Cook, stirring often, until the sugar melts and the mixture looks glossy, 6 to 8 minutes.
4.Stir in the roasted semolina, cashews, and cardamom powder.
saute · ~20 min
Stir until the halwa thickens.
Keep stirring over low heat until the mixture turns thick, leaves the sides of the pan, and comes together like a soft mass. This takes about 18 to 22 minutes.
TIPScrape the bottom and corners of the pan often so the natural fruit sugars do not catch and burn.
assemble · ~3 min
Set the halwa.
Grease a small plate or tray with a little ghee from the pan, spread the hot halwa evenly, and smooth the top with the back of a spoon.
rest · ~60 min
Cool the halwa completely.
Let it cool at room temperature until firm enough to cut neatly into slices.
serve
Slice and serve.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use very ripe bananas with plenty of brown speckles for the deepest banana flavor and natural sweetness.
2
A heavy kadai or thick-bottomed pan helps the fruit sugars cook evenly without scorching.
3
Roast the semolina only to a pale golden color; darker semolina can overpower the delicate banana taste.
4
Stir continuously once the sugar melts, especially around the edges, where the mixture catches first.
5
The halwa is ready to set when it leaves the sides of the pan and moves as one soft lump.
6
Grease the tray while the halwa is still cooking so you can spread it quickly before it starts to firm up.
7
For cleaner slices, let it cool fully, then rest it a little longer before cutting with a lightly greased knife.