Cardamom-scented banana fudge

Name: Cardamom-scented banana fudge
Yield: Serves 4–5
Cuisine: India
Ingredients: 2.5 ml/½ tsp freshly grated nutmeg; 5 ml/1 tsp ground cardamom; 25 g/1 oz seedless raisins; 75 g/3 oz/6 tbsp ghee or unsalted butter; 115 g/4 oz/1 cup granulated (white) sugar; 50 g/2 oz raw cashew nuts, chopped (optional); 200 ml/7fl oz/¾ cup full-fat (whole) milk; 115 g/4 oz/1⅓cups desiccated (dry unsweetened shredded) coconut; 4–5 semi-ripe bananas; 25 g/1 oz pistachio nuts, crushed (optional); 15 ml/1 tbsp toasted coconut flakes

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Halwa is the generic Indian name for any sweetmeat cooked with sugar and a hint of spice to a soft fudge consistency. When made with freshly grated coconut and mashed banana, this Balehannu Halwa is divine. It is quicker to use desiccated coconut, lightly cooked in milk, than fresh coconut.

Ingredients

115 g/4 oz/1⅓cups desiccated (dry unsweetened shredded) coconut
200

Asia
India
Dessert
Vegetarian
Gluten-free

Method

Place the coconut and milk in a pan and stir over a medium heat until the coconut has absorbed all the milk. Remove from the heat and set aside.
Mash the bananas in a large bowl with a potato masher or fork.
Melt the ghee