Kele Ka Halwa

Growing up, breakfast on Sunday, was sooji ka halwa. And lunch was usually vegetable pulao, cooked in whole spices. This halwa is a variation of the regular halwa and uses the over ripe bananas which are lying in the kitchen which one wants to eat. This halwa is flavored with nutmeg powder, not a very usual combination, but nutmeg really compliments banana. For variation add a tspn of fennel seeds and let the seeds splutter in your ghee before adding the banana.

Ingredients

2 mashed ripe large bananas or 3 small ones
1 cup semolina
1 cup milk
1/4 cup ghee
1/4 cup of sugar
1 pod cardomom
1/2 tspn powdered nutmeg

1. Take 2 tbspn ghee and add the mashed banana and sugar. Cook on low heat till the mixture turns brown. Keep aside.
2. Add the remaining ghee to the pan and add the semolina. Roast the semolina till it is fragrant. You want it to lose the raw flavor and turn a light pink in color.
3. Add the milk and the banana mixture. Saute till the mixture becomes uniform. Keep roasting till the halwa turns golden.
4. Add the cardomom and nutmeg.
5. Serve