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This is the final dish I made for Sankranthi. The actual festival was very low key, but we are heading to our cousin’s place this weekend for some belated celebrations. My cousin puts up a beautiful golu and she also celebrates ‘bhogi pallu’ for the kids.

As I was thinking of what to bring, I found this interesting halwa with coconut and banana in ‘Vegetarian Cookbook of India‘ cookbook by Mridula Baljekar. I had bananas that needed to be used up before leaving for the weekend, so this was a perfect recipe to make good use of them.

Also the recipe uses dry grated coconut cooked in some whole milk to give the texture of fresh coconut. Finding good fresh coconut is a little difficult here, but I always have dry grated coconut in my fridge, so this is a very convenient recipe to make for me.

The texture of the halwa is soft fudge-like, it does harden just a little bit when refrigerated but it’s not as hard as a burfi. Halwa can be served in small bowls or can be cut into squares or diamonds and served as burfi.

Print Recipe
Balehannu Halwa (Coconut - Banana Halwa) Yum
Balehannu Halwa (Coconut - Banana Halwa)
Course dessert
Cuisine karnataka
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 11/3 cups Coconut Dry grated *
  • 3 ~ 4 Banana Semi ripe - medium (1⅓cups mashed)
  • 1 cup Milk Whole *
  • 4 ~ 6 tbsp Ghee Unsalted butter /
  • 1 cup Sugar
  • 1/3 cup Cashews - chopped
  • 3 tbsp Raisins
  • 1 tsp Cardamom Ground
  • ½ tsp Nutmeg Ground
  • 2 tbsps Pistachios - toasted and finely chopped
  • 2 tbsps coconut Grated - toasted
Course dessert
Cuisine karnataka
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 11/3 cups Coconut Dry grated *
  • 3 ~ 4 Banana Semi ripe - medium (1⅓cups mashed)
  • 1 cup Milk Whole *
  • 4 ~ 6 tbsp Ghee Unsalted butter /
  • 1 cup Sugar
  • 1/3 cup Cashews - chopped
  • 3 tbsp Raisins
  • 1 tsp Cardamom Ground
  • ½ tsp Nutmeg Ground
  • 2 tbsps Pistachios - toasted and finely chopped
  • 2 tbsps coconut Grated - toasted
Balehannu Halwa (Coconut - Banana Halwa)
Instructions
  1. Grease a 8" square pan and keep ready.
  2. Combine dry grated coconut and milk in a saucepan and cook on medium flame until all of the milk is absorbed. This takes about 5~7 minutes. Skip this step if using fresh grated coconut.
  3. Melt ghee/ butter in a non-stick pan and add the coconut and mashed banana. Cook on low flame for 4~5 minutes.
  4. Next add sugar, cashews and raisins. Increase the flame to medium and cook, stirring continuously, for 15~17 minutes or until the mixture gets to a soft fudge like consistency. Ghee starts to ooze out from the corners.
  5. Transfer the mixture in the greased mixture and sprinkle the toasted coconut and pistachios. Press lightly onto the surface.
  6. Let cool before cutting into squares or diamonds.
Recipe Notes

*Note: Instead of the dry coconut and milk, use 1⅓cups of fresh grated coconut.

Linking this to Valli's 'Cooking from Cookbook ChallengeJanuary -- Week 3'.

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5 thoughts on “Balehannu Halwa (Coconut – Banana Halwa)”

  1. That’s an awesome halwa. My neighbour Aunty in bangAlore makes this sooo well.. Brings back so many memories , pavani :)) thank u ! Bookmarking this ..

  2. The Banana halwas I have made were always the gooey types, never got a burfi texture..very nice and looks so rich..my sil always does the bhogi pallu for all the kids when we visit them during Sankranthi..its such an interesting part of our festival!

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