firstly, peel the skin of the banana and cut it into slices. make sure to use over-ripened banana for better taste.

grind to a smooth puree and keep aside.

in a large kadai heat ¼ cup ghee and add the banana puree.

cook on medium flame stirring continuously.

keep cooking until the mixture turns glossy and the raw smell disappears.

in a pan take ½ kg jaggery and ¼ cup water.

stir and dissolve the jaggery.

pour the jaggery syrup over banana mixture and mix well.

continue stirring until everything is well combined.

once the ghee is absorbed, add ghee in batches and keep stirring.

continue to cook until the mixture starts to hold the shape and the ghee separates from the sides.

now add ¼ tsp cardamom powder and 3 tbsp cashew. mix well.

transfer the halwa into the tray lined with baking paper.

level up and rest for 3 hours.

cut into desired pieces.

finally, enjoy banana halwa recipe for a month when stored in an airtight container.