List of ingredients: 1 Ripe bananas 1 1/4 2 Semolina fine (sooji / upma ravva) 1/4 cup 3 Milk 1/2 cup 4 Cream 1/8 cup 5 Sugar 1/2 cup 6 Clarified Butter(Ghee) 1/8 cup 7 Cardamom (powder) 1/4 teaspoon 8 Salt 1/4 pinch 9 Raisins (Seedless) 0.06 cup 10 Cashew Nuts 0.06 cup 11 Almonds 0.06 cup Cooking procedure: Heat clarified butter/ghee on medium heat, in a heavy bottomed skillet and when ghee is hot, fry almonds, raisins and cashew nuts until the nuts turn to a slightly darker shade. Now, add semolina to the skillet and keep frying over medium heat until the semolina changes to a slighlty darker shade. You will notice a delicate aroma emanating from the semolina.Peel the bananas, mash them and add to the above skillet containing semolina, nuts and dry fruits. Mix thoroughly while at the same time adding milk, pinch of salt and cook on medium heat until the milk is absorbed. Stir frequently.When the milk is almost absorbed, add sugar and cream. Stir well for a few minutes or until the halwa starts sticking to the ladle rather than the sides of the skillet.Remove from heat and sprinkle the cardamom powder. Keep covered for a minute or two. Stir well.Serve warm.
