Kelyacho Halwo

1. 1
   prep · ~3 min

   Mash the bananas.

   Mash the peeled ripe bananas in a bowl until mostly smooth with only a few small lumps left.

2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

6. 6
   rest · ~60 min

   Cool the halwa completely.

   Let it cool at room temperature until firm enough to cut neatly into slices.

7. 7
   serve

   Slice and serve.

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