Authentic Konkani Kelyacho Halwo with Pure Ghee
A traditional Konkani sweet made from ripe bananas, jaggery, and generous amounts of ghee, slow-cooked to a luscious, glossy perfection. This rich delicacy is infused with cardamom and garnished with cashews, offering a comforting taste of coastal heritage.
60min
Total Time
4
Servings
Konkani
Cuisine
Recipe
1
Heat two tablespoons of ghee in a heavy-bottomed kadai or non-stick pan.
2
Add the roasted cashews and raisins, sauté until golden, and remove them to set aside for garnishing later.
3
In the same pan, add the mashed ripe bananas and cook on medium heat for about 10 minutes, stirring continuously until the raw aroma disappears.
4
Add the powdered jaggery to the banana mixture, stirring well as it melts and blends into the fruit.
5
Gradually add the remaining pure ghee in intervals while continuously stirring the mixture on low to medium heat.
6
Continue cooking until the halwa thickens, leaves the sides of the pan, and the ghee begins to glisten on the surface.
7
Mix in the cardamom powder and a pinch of salt to balance the sweetness.
8
Garnish with the reserved roasted cashews and raisins, then serve warm in small bowls.
Ingredients
4 fully ripe bananas, peeled and mashed
1 cup powdered organic jaggery
1/2 cup pure desi ghee
1/2 teaspoon freshly ground green cardamom powder
2 tablespoons cashews, lightly roasted in ghee
2 tablespoons golden raisins
A pinch of salt
*This AI-generated recipe may contain inaccuracies.