De-seed cardamoms and make fine powder out of them. Keep it aside till use.

Break cashews in to small pieces and keep it ready.

Peel the nendran bananas, slice them and grind to fine paste using mixer grinder. Do not add any water. For ease of grinding I have sliced them, you can grind whole banana directly too.

Heat a heavy bottom wok/pan adding two tea spoon of ghee and roast the broken cashews till they turn little brown. Transfer them and reserve few for garnishing.

Pour the ground banana paste in to same wok along with some ghee and keep stirring in low flame.

When the paste starts thickening, combine sugar, cardamom powder and cashews with it. Add ghee every now and then and continue stirring. The halwa absorbs ghee and halwa texture changes little glossy.

At one stage the halwa leaves ghee that it has absorbed but you have to continue with stirring for about 10 more minutes. By now the color of the halwa would have changed to dark maroon. Switch off the flame.

Transfer the ready halwa on to greased tray and use flat ladle to level the surface. Let it cool.

Using sharp knife mark square halwa pieces and separate them carefully.

Nendran banana halwa is ready and relish it with your family on Diwali.

The whole process of stirring the ground banana took around 40 minutes in low flame. Nendran banana halwa preparation took almost 1 hour all together.

Over-ripe nendran bananas are well suited for this recipe. If the bananas are just ripe, then the color of the halwa will be in lighter shade.

Let the halwa mix on tray cool completely before making the mark.

Keep little extra ghee, some times halwa needs more ghee depending on the quality of banana. But at the end of halwa making process, it leaves back almost half of the ghee that we added.

The halwa will stay good for a week.