Recipe by FoodisGood
This recipe reminds me of my home during the monsoon and my mother!
Top Review by Cookie in Ontario
I soaked the raisins in the milk for 15 mins-could use more time. I cooked and stirred the mixture on the stove approx 1/2 hr-3/4 hr, but couldn't get to go sticky. It turned out chunky. I have mostly used plantains baked and salty so this was quite different.
- 3 -4 large plantains, riper the better
- 1 cup sugar
- 1⁄2 cup raw cashews
- 1⁄2 cup raisins (soaked)
- 2 -3 cups milk
- 1 teaspoon allspice
- 1⁄4 cup unsalted butter
Directions See How It's Made
- Steam the plantains with the skin on if you have a steam cooker. Else microwave whole, skin and all, over a little water for about three to four minutes on high power. This enhances the sweetness of the plantains. Make a few slits in the skin of the plantains. You can even cut them in half. Allow to cool and skin them. I apologise for leaving this part out to those who may have already tried this!
- Mash the ripe plantains with the milk, the sugar and half the butter. I use a food processor as it blends the bananas well. Keep aside.
- Melt the rest of the butter on a low flame (Use a non-stick pan). Add the cashews and saute till golden. Add the mashed ingredients and the raisins.
- Increase the heat and mix in the allspice. Continue blending in until the halwa is sticky and leaves the pan. Remove from heat.
- Allow to cool and set in a greased pan/plate. Cut into little squares.
- You can serve this warm or cold!