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A traditional Goan sweet made from ripe bananas, jaggery, and coconut milk. This dense, fudge-like halwa has a rich, caramelized banana flavor and is a beloved festive treat, known for its chewy texture and glossy finish.
Preparation
Cook the Banana Pulp
Add Jaggery and Thickeners
A traditional Goan sweet made from ripe bananas, jaggery, and coconut milk. This dense, fudge-like halwa has a rich, caramelized banana flavor and is a beloved festive treat, known for its chewy texture and glossy finish.
This goan recipe takes 60 minutes to prepare and yields 16 servings. At 234.11 calories per serving with 1.56g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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Finish the Halwa
Set and Serve
Replace cashews with chopped almonds, walnuts, or pistachios for a different nutty flavor and texture.
Add a pinch of nutmeg powder or a few strands of saffron (soaked in a tablespoon of warm milk) along with the cardamom for a more complex aroma.
Substitute ghee with an equal amount of coconut oil to make a completely plant-based version of this dessert.
For a slightly different texture, you can replace rice flour with fine semolina (rava). Roast the rava in a little ghee before using.
Bananas are an excellent source of potassium, an essential mineral for maintaining normal blood pressure and heart function.
Jaggery is an unrefined sugar that retains more minerals like iron, magnesium, and potassium compared to white sugar, offering a slightly more nutritious way to sweeten the dessert.
The combination of carbohydrates from bananas and jaggery, along with healthy fats from ghee and coconut milk, provides a quick and sustained source of energy.
A single piece of Kelyacho Halwo (approximately 60g) contains around 230-250 calories, primarily from ghee, jaggery, and coconut milk.
Kelyacho Halwo is a traditional dessert and should be enjoyed in moderation. While it is high in calories, sugar, and fat, it uses natural ingredients like bananas and jaggery, which offer more nutrients like potassium and minerals compared to treats made with refined sugar and flour.
The traditional choice is the Nendran banana (also known as Kerala banana), which gives a unique texture and flavor. However, very ripe Robusta or Cavendish bananas also work well.
Yes, absolutely. To make a vegan version, simply replace the ghee with an equal amount of coconut oil. The flavor will be slightly different but still delicious.
If the halwa is too soft and doesn't set, it means it was undercooked. You need to cook it until the mixture thickens significantly, pulls away from the sides of the pan, and ghee starts to separate. This process requires patience.
You can, but it will alter the authentic taste, color, and aroma. Jaggery provides a distinct, earthy sweetness and a deep brown color that is characteristic of this halwa. If using sugar, you may need to adjust the quantity.
This recipe goes great with these complete meals
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
