Nenthrapazham halwa/ plantain fudge

2 servings
30 min
20 min
Very Easy


Number of serving: 2
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


  • 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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