Flourless Ethacka Halwa/Plantain Fudge
Plantain is a staple in most of South Indian kitchens. They are so versatile that they are used in savory dishes to dessert and even in snacks. The plantain chips are everyone's favorite. The ripe plantain when battered and fried becomes the famous Pazhum Pori of the South. Since its a staple in the kitchen, lot of time I end up with overripe plantains.
The better way to use the overripe plantain is to transform them in to this dark brown mouth watering Halwa.
The sugar in the ripe plantain gives that caramelized flavor when cooked along with jaggery syrup. The richness from the ghee and the flavors from the cardamom adds the perfect aroma to this Halwa. Every bite into a piece gives the crunch from the fried cashews. This fudgy goodness is so soft that it melt in your mouth.
If you end up with over ripe plantain, give this recipe a try at least once. I am sure you will love it and will never think of trashing those over ripe plantains.
Ingredients
3 - ripe plantains
1/2 cup - thick coconut milk
3 blocks/ 1/2 cup - 3/4 cup - jaggery (refer notes)
1/3 cup - water
2 tbsp - ghee
1/2 tsp - cardamom powder
a pinch of salt
To Fry
2 tbsp - cashew nut halves
1 tbsp - ghee
Directions:
- Add crushed jaggery/ jaggery powder to a sauce pan with 1/3 cup of water and cook on medium heat till all the jaggery melts. Strain the jaggery syrup through a metal sieve to remove any impurities.
- Remove the skin of the plantains and cut into small pieces and add to a blender jar. Add the coconut milk and blend it into a smooth puree.
- Add 1 tbsp of ghee to non stick pan and fry the cashew pieces till golden brown. Remove the fried cashews and leave the remaining ghee in the pan.
- Add the pureed plantain and a pinch of salt to the same pan and cook on medium heat, stirring occasionally till half of the moisture is absorbed. The mix will look yellow in color.
- Its time to add the jaggery syrup to the mix. Add a tbsp of ghee at this point and cook for another 10 minutes, stirring occasionally till everything comes together and mix turns dark brown.
- Add the remaining tbsp of ghee to the halwa and cook for another 5 minutes. Add the cardamom powder and fried cashew pieces and mix well. Turn off the flame and transfer to a parchment paper lined dish (4 x 3 inches). Level it with a silicon spatula and let it come to room temperature. Cut it into desired shapes and enjoy.
- Adjust the amount of jaggery per the sweetness of the plantain or per your liking.
- You can serve the halwa warm without setting in a pan or cutting it.
- The left over Halwa can stay good in the fridge for a week in an air tight container.
