Arrowroot Halwa with Banana and Coconut

Ingredients

• Arrowroot powder - 200 g
• Jaggery - 200 g
• Coconut - 1/2 cup
• Banana - 1 whole
• Ghee - 3 tsp
• Cardamom powder - 1 tbsp
• Water

Instructions

1. 1Slice the banana into thin rounds and set aside so the pieces are ready to fold in later.
2. 2Grate the coconut if using fresh, or measure out desiccated coconut so it is ready when you need it.
3. 3Melt the jaggery gently in a small pan with a splash of water to make a syrup, then strain the syrup to remove any impurities.
4. 4Whisk the arrowroot powder with enough water to make a smooth, lump-free paste.
5. 5Stir the jaggery syrup, grated coconut and banana slices into the arrowroot paste until everything is evenly combined.
6. 6Heat a heavy-bottomed pan over medium flame, add the arrowroot mixture and stir continuously so it cooks evenly and does not stick.
7. 7Continue stirring until the mixture starts thickening and leaves the sides of the pan, a sign it is cooked through.
8. 8Grease a flat pan with a little ghee and transfer the cooked halwa into it, spreading it out evenly with a spatula.
9. 9Sprinkle the cardamom powder over the top while the halwa is still warm so the aroma is preserved.
10. 10Allow the halwa to cool completely, then cut it into your preferred shapes before serving.
11. 11Optional: serve warm or at room temperature, optionally topped with a few chopped nuts for crunch.