Kelyacho halwo
Kelyacho halwo ( Goan style banana halwa):
Kelyacho halwo is a Goan traditional sweet dish coming from our great ancestors and still forms a part of festive dish on the menu of new generations. Ofcourse, you cannot forget this sweet tickling dessert which is still loved by our grandparents. Just prepare and serve them and you will get abundance of satisfaction, love and enjoyment on their face while having it, from my personal experience I am saying this.
Kelyacho halwo is always an important dish during Ganesh festival and Diwali. Its like a mandatory item in all houses of Hindu community during these occasions. Go to any Goan Hindu home during these festivals, and you will be served with banana halwa as a first welcome dish. I must say like festivals are incomplete without kelyacho halwo on the plate.
So let me take you to its preparation. Its simple and quick to prepare with very few as much as 4 ingredients, however the measurement is important to yield the best delicious halwo. This banana halwa is made from kerela bananas or also called as nendra bananas or mendoli keli which are specially sold by the vendors in the markets during festive season. I have shown you the picture below. They are very long ones.
I tried making this dish during Ganesh festival this year for the first time and it turned out very nice. Everyone in my home loved it. This is the second time now i prepared it after the Ganesh festival as my hubby bought again kerela bananas yesterday, so tried making it today. We goans actually love to eat it with chapati, bread etc, so like it relieves our tension thinking of what to prepare for breakfast with chapati. Also some love to relish it after lunch as a dessert.
Let's go through the recipe.
Ingredients:
Kerela bananas- 1 kg( approx you will get 12-16 bananas from vendors)
Sugar - 1.5 kg ( this can be adjusted to more or less depending upon your sweetness)
Ghee-2-3 tablespoons
Cardamoms-10 approx
Water-1 or 2 cups as per consistency.
(See here I have given you the basic measurements, however they can be varied as per your requirement. I have learnt these measurements from my mother in law who is an expert cook in such traditional dishes.)
Method:
Peel off the bananas, discard the skin and chop them into thin roundels.
Heat a vessel, add ghee, add chopped bananas, stir fry them nicely for 4-5 mins nicely till nice aroma.
Then add sugar and water and keep it to cook.
Once its starts cooking vigorously, you will see white foam gets developed as shown below.
Meanwhile peel off the cardamoms and make coarse powder of inside seeds and keep aside.
You have to cook till this foam disappears to certain level and you get a nice halwa consistency. It will take approx 10-15 mins.
Off the flame and add cardamon powder.
Serve with chapati, bread or as it is as dessert.
Enjoy cooking, relish Goan famous traditional kelyacho halwo.
Kelyacho halwo is a Goan traditional sweet dish coming from our great ancestors and still forms a part of festive dish on the menu of new generations. Ofcourse, you cannot forget this sweet tickling dessert which is still loved by our grandparents. Just prepare and serve them and you will get abundance of satisfaction, love and enjoyment on their face while having it, from my personal experience I am saying this.
Kelyacho halwo is always an important dish during Ganesh festival and Diwali. Its like a mandatory item in all houses of Hindu community during these occasions. Go to any Goan Hindu home during these festivals, and you will be served with banana halwa as a first welcome dish. I must say like festivals are incomplete without kelyacho halwo on the plate.
So let me take you to its preparation. Its simple and quick to prepare with very few as much as 4 ingredients, however the measurement is important to yield the best delicious halwo. This banana halwa is made from kerela bananas or also called as nendra bananas or mendoli keli which are specially sold by the vendors in the markets during festive season. I have shown you the picture below. They are very long ones.
I tried making this dish during Ganesh festival this year for the first time and it turned out very nice. Everyone in my home loved it. This is the second time now i prepared it after the Ganesh festival as my hubby bought again kerela bananas yesterday, so tried making it today. We goans actually love to eat it with chapati, bread etc, so like it relieves our tension thinking of what to prepare for breakfast with chapati. Also some love to relish it after lunch as a dessert.
Let's go through the recipe.
Ingredients:
Kerela bananas- 1 kg( approx you will get 12-16 bananas from vendors)
Sugar - 1.5 kg ( this can be adjusted to more or less depending upon your sweetness)
Ghee-2-3 tablespoons
Cardamoms-10 approx
Water-1 or 2 cups as per consistency.
(See here I have given you the basic measurements, however they can be varied as per your requirement. I have learnt these measurements from my mother in law who is an expert cook in such traditional dishes.)
Method:
Peel off the bananas, discard the skin and chop them into thin roundels.
Heat a vessel, add ghee, add chopped bananas, stir fry them nicely for 4-5 mins nicely till nice aroma.
Then add sugar and water and keep it to cook.
Once its starts cooking vigorously, you will see white foam gets developed as shown below.
Meanwhile peel off the cardamoms and make coarse powder of inside seeds and keep aside.
You have to cook till this foam disappears to certain level and you get a nice halwa consistency. It will take approx 10-15 mins.
Off the flame and add cardamon powder.
Serve with chapati, bread or as it is as dessert.
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