This “Myndoli Kelya Chi Halwo” is a local delicacy served at festivals and other special occasions. Many other local dishes are also prepared from the Myndoli banana. This variety of banana has a long shelf life of up to 10 to 12 days, is firm with medium thick skin, and is sinfully sweet. It is used in the preparation of sweet dishes like this halwa, as well as in shakes made with coconut milk, in rasaayan, and is also steamed, roasted and lightly fried in coconut oil or used in snacks like Kelyachi Muluke or in sheeras. The Myndoli banana is also considered to be a great gift for functions and festivals.
Recipe: Darshana Muzumdar
Serves 1 or 2 as part of a traditional Indian meal.
Ingredients
- 2 ripe bananas (Myndoli or the long variety of bananas)
- 2 tbsp coconut oil
- 3 tbsp jaggery
- 1 tbsp broken cashews
- 1 tbsp broken almonds
- 1/4 tsp Cardamom powder
Method
- Wash, peel and chop the bananas into small pieces and then mash the pieces into a thick pulp.
- Heat a pan and add half a tablespoon of the coconut oil. Add the almond and cashew pieces and sauté on medium heat till they are browned lightly. Remove in a bowl.
- Add the remaining coconut oil and then the mashed bananas and turn down the heat. Sauté for a couple of minutes till the bananas are soft and cooked.
- Add the jaggery, roasted cashews and almonds and continue to sauté the mixture for another minute.
- Add the cardamom powder and turn off the heat because cardamom loses its flavour if heated too much. Mix the banana halwa well and serve hot or warm.
For the Whole-Food Plant-Based (WFPB) version:
- Dry roast the cashews and almonds.
- Use soft mejdool dates instead of jaggery.
- Use a cupful of freshly grated coconut instead of coconut oil.
NOTE: This halwa tastes much better than the one made with jaggery and coconut oil.