Banana Halwa with Jaggery

Instructions:

1. Puree the overripe bananas using an immersion blender until the mixture is completely smooth.
2. Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat. Sauté the slivered cashews and raisins until the nuts are golden brown and raisins are plump; remove and set aside for garnish.
3. In the same pan, add the remaining ghee and semolina. Stir constantly for 3-4 minutes until the semolina smells nutty and turns a pale golden hue.
4. Pour in the banana puree and stir vigorously to combine. Cook on medium-low heat, stirring frequently, until the moisture evaporates and the mixture turns a deep, glossy amber.
5. Fold in the jaggery powder, cardamom, and salt. Stir for another 5-7 minutes until the halwa thickens into a dense paste that leaves the sides of the pan.
6. Stir in the toasted cashews and raisins before serving.