Banana Halwa with Cardamom and Pistachio

Name: Banana Halwa with Cardamom and Pistachio
Total time: 12 min
Cuisine: Arab
Ingredients: 1 ripe banana, mashed; 1 tbsp unsalted butter; 1 tbsp fine semolina; 1 tbsp sugar; 2 tbsp water; 1/8 tsp ground cardamom; 1 tbsp chopped pistachios

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12 minTotal time

EasyDifficulty

290kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Unsalted butter Ghee in the same amount
Fine semolina Fine rice flour in the same amount; the texture will be slightly softer
Pistachios Chopped almonds in the same amount

Nutrition per serving

Estimated values for 1 serving, 290 kcal

Protein4 g

Carbohydrates40 g

Fat13 g

Fiber 3 g · Sugar 20 g · Sodium 10 mg

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A quick, Arab-inspired take on banana halwa, gently cooked until glossy and soft with fragrant cardamom. Toasted pistachio adds a crisp finish to this warm, comforting dessert.

Dessert Arab Vegetarian

Steps

Melt the butter in a small nonstick pan over low heat.
Stir in the semolina and cook for 2 minutes, stirring often, until fragrant but not browned.
Add the mashed banana, sugar, water, and cardamom. Stir continuously for 4–6 minutes, until thick, glossy, and pulling away from the pan.
Spoon into a small serving bowl and scatter the pistachios over the top. Serve warm.

Tips for Banana Halwa with Cardamom and Pistachio

A ripe banana with brown speckles gives the halwa a fuller sweetness and smoother texture.
Use a small nonstick pan so the mixture thickens evenly without catching at the edges.
For a more traditional sweet-shop feel, serve in a shallow dish and let the glossy surface remain visible.

Drink pairing

A small cup of strong Arabic coffee
Its roasted, lightly bitter flavor balances the sweet banana and fragrant cardamom.

0% option: Mint tea

Storage

Refrigerate leftovers in a covered container for up to 3 days. The halwa firms as it chills; warm it gently before serving.

Frequently asked questions

How can I tell when the halwa is ready?

It should look glossy, feel thick when stirred, and briefly pull away from the sides of the pan.

Can I make it ahead?

Yes. Make it up to a day ahead and refrigerate covered; its texture is best when gently warmed before serving.

Why did my halwa turn lumpy?

The banana may have been added too quickly or the mixture was not stirred steadily. Mash the banana thoroughly before cooking and keep stirring as it thickens.