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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Rich Ghee-Roasted Banana Halwa

Pazham Halwa

(43 reviews)
"

The aroma of bananas roasting in ghee is unforgettable—it brings back memories of my grandmother's kitchen. This halwa is incredibly rich and perfect for special occasions.

"
Rich Ghee-Roasted Banana Halwa
Prep time:10 mins
Cook time:45 mins
Total time:55 mins

Protein

2g

Carbs

55g

Fat

13g

Calories

320 kcal

Servings:
6
VegetarianGluten Free

Ingredients

ripe bananas4 large
(mashed; use overripe for best sweetness)
ghee1/2 cup
(divided)
sugar1/2 cup
(adjust to taste)
cashew nuts2 tbsp
(chopped)
raisins2 tbsp

Spices

cardamom powder1/2 tsp

Directions

Prepare the Nuts

  1. In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat.
  2. Add the chopped cashew nuts and raisins. Fry until the nuts are golden and the raisins plump up.
  3. Remove them with a slotted spoon and set aside for garnish.

Cook the Banana Mixture

  1. In the same pan, add the remaining ghee and mashed bananas.
  2. Cook the bananas over medium-low heat, stirring frequently, for about 20 minutes until they start to thicken and release their aroma.
  3. Add sugar to the bananas, continuing to cook and stir. The mixture will loosen and then begin to thicken as the sugar caramelizes.
Chef's tip: Stir continuously to ensure even cooking and prevent sticking or burning at the bottom.

Finish the Halwa

  1. When the halwa starts leaving the sides of the pan and ghee begins to separate, add the cardamom powder.
  2. Mix well and continue cooking for another 5 minutes until the ghee is fully absorbed and the halwa is glossy.
  3. Transfer to a greased plate, smoothing the top with the back of a spoon.
  4. Garnish with fried cashews and raisins. Let it cool slightly before cutting into pieces.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.