Plantain Halwa/Kerala Banana Halwa/Nenthra Pazham Halwa

I have already posted a Halwa,Pumpkin Halwa,in my blog.Today's recipe is again another delicious Halwa...Banana(Plantain) Halwa which requires very little ingredients.Putting together all the ingredients takes very little time but a little patience is needed for the cooking which consumes time.I usually prepare this when nobody is at home, listening to something on my mobile,spooning little little from the halwa onto a small plate and eating (licking my finger)in between from that plate and suddenly the halwa is all ready,see how quick and interesting :) 

The main ingredients is the over ripe Kerala Bananas Plantains/Nenthrapazham.It should be over ripe,ha so now no worries seeing over ripe plantains lying on your countertop, you can prepare this delicious halwa.
Ingredients
Ripe Plantains/Nenthrapazham   1 kg
Sugar                 13/4 cup
Ghee                  3 tbsp + for frying the nuts and greasing 
Oil                     3 tbsp
Cardamom         3-4
Cashew nuts      a few chopped 
Water                less than 1/4 cup

Procedure
-Fry the cashew nuts in a little ghee till light brown and keep this aside.
-Cut the Plantains/Nenthrapazham into pieces.
-In a blender add these pieces along with sugar, water and cardamom. Blend till smooth.
-Now heat a heavy bottomed vessel (uruli) or nonstick pan on medium flame.
-Add oil  and a little ghee and pour the blended Banana paste.
-Keep stirring for sometime.
-After some time the mixture will start thickening from the watery stage and at this level start adding ghee so that it does not stick to the bottom.
-The color will change from pale to dark, leaving the sides of the pan ,at that time add the fried cashew nuts and stir a little more till brownish color and off the flame.
-Transfer the halwa to a greased plate and level the top with the back of a greased spoon.
-When cooled cut into pieces and serve.

*You can omit oil and completely use ghee for the recipe.
*Be careful to use over ripe bananas not the rotten ones.