Goan Style Banana Halwa | Mainolya Kelyacho Halwo | Moira Banana Sweet Dish | Kerala Nendran Banana Dessert recipe with detail step by step instructions and a video. Kelyacho Halwo is an authentic and traditional Goan sweet dish made from bananas. In Goa, we make banana halwa during Janmashtami, Ganesh Chaturthi and Diwali festivals. The name ‘Kelyacho Halwo’ is comes from the Konkani words ‘kele’ meaning banana and ‘halwo’ meaning jam or preserve.
Bananas for Goan Kelyacho Halwo
In Goa, we use a special variety of locally available bananas to make this sweet dish. These bananas are known as ‘mainoli keli’, ‘myndoli kellim’ or ‘moira bananas’. These bananas are slightly bigger and much longer than the usual bananas. They are highly nutritious and a great source of energy, minerals and nutrients.
Mainoli keli can be roasted/fried or made into a halwa. For making halwa, these bananas should be slightly over-ripe. The outer skin of the bananas should be yellowish black. For roasting/frying, the bananas should be over-ripe. The outer skin should be almost black. In case, mainoli keli are not available, you can use kerala nendran bananas to make the halwa.
Making and Serving Banana Halwa
The recipe for banana halwa is very simple and quick. It does not require much prep work and hardly takes 15 minutes to make. In addition to moira bananas, this recipe requires very few ingredients like ghee, sugar and cardamom powder. During Janmashtami and Diwali, kelyacho halwo is served as a meal along with different types of poha and chanyachi usal. Kelyacho Halwo can also be served standalone as a dessert along with meals. Kelyacho halwo tastes absolutely delicious when eaten with rotis and is a good breakfast option.
Storing Kelyacho Halwo
After cooking, let the banana halwa cool down completely. The halwa can then be stored in a totally dry moisture free airtight container and refrigerated. Also remember to use a dry spoon to scoop out the halwa whenever needed. Any trace of moisture will lead to the growth of fungus and will spoil the halwa. If stored properly, the halwa will stay good atleast for a fortnight.
You might also like to try out our festival special Goan desserts like panchakhadya, purnache modak, payas, patoli and mangane.
You might also like some of our other Goan sweets like nachni satva , kangachi kheer , atwal , tavsali , amras , sheera and kangachi nevri.
Check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
Ingredients
- 2 slightly over ripe bananas – mainoli keli / moira banana / nendran banana
- 3/4 cup + 2 Tbsp sugar – a little more than half the measure of chopped bananas
- 1/8 Tsp cardamom powder
- 1 Tsp ghee
Instructions
- Peel the bananas. Chop them into 2mm – 3mm thick circular slices. Keep aside.
- Add sugar and 1/4 cup of water in a pan. Cook on a low heat.
- Add ghee. Stir well. Let the sugar melt. Keep stirring in between to prevent sticking to the pan or burning.
- Once all the sugar has dissolved, add the banana slices.
- Spread the banana slices evenly in the pan such that all are soaked in the sugar syrup. Add a little water if needed.
- Cook on a low flame. After 2 minutes, flip the banana slices gently to cook on the other side.
- After sometime, the colour of the banana slices will change to bright yellow.
- Keep cooking on a low flame till the sugar syrup reduces to desired thickness. Do not over cook else the banana slices will break. Also remember that the halwo will thicken as it cools down.
- Add cardamom powder. Mix well.
- Cook for 1 minute and then switch off the flame.
- Let the halwa cool down before serving.
Tips & Tricks
- Use only mainoli keli(moira bananas) or nendran bananas to make the halwa.
- Be very gentle while stirring the halwa, else the delicate banana slices will break.
- Do not add too much water while making the sugar syrup. Add just enough water as to cover the banana slices.
- Do not over cook the halwa, as the banana pieces will get over cooked and mushy. This would spoil the appearance and texture of the halwa.
- Do not thicken the sugar syrup too much because the halwa would gradually thicken as it cools down.
- You can refrigerate the halwa and store it for a fortnight or more. Remember to use completely dry moisture free container for storage and a dry moisture free spoon to scoop the halwa while serving.