Nenthrapazham halwa/ plantain fudge

Ingredients

• Over ripe Plantains: 2 no
• Sugar; 1 ½ tablespoon
• Ghee/clarified butter: 1 ½ tablespoon+ 1 teaspoon for frying Cashews
• Cardamom: 2 no
• Water: 1/5 cup
• Cashews: 5 no

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Preparation

• Peel the skin of plantains and cut in the middle, remove the black seeds and chopped into fine pieces.
• Set aside. Grease the sides and bottom of a pan with butter and set aside.
• Heat a small skillet and add 1 teaspoon of ghee and fry the cashews to golden brown and set aside.
• Heat a thick bottomed pan and add water and sugar let it boils. When it starts boiling to this add chopped plantain pieces and let it cook for another 10 minutes.
  
• When the mixtures becomes thick starts adding Ghee 1 teaspoon at a time and stir continuously to prevent from sticking to bottom.
• Once you finished the addition of ghee, it will take about 19 minutes and halwa starts thickens and it will become ball and start leaving the sides of pan.
• Add crushed cardamom and mix and stir for another 1 minutes and switch off the flame.
• Transfer the Halwa to buttered pan and smoothen the top with wooden spatula. Arrange cashews in the top. Keep aside for cooling.
  
• After 20 minutes with buttered knife make desire shapes and enjoy.

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