Ingredients for Plaintain Halwa
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Plaintain Halwa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Plaintain Halwa
- Prepare the plantains: If using a steamer, steam the whole plantains with their skins on for 20-25 minutes, or until very soft. Alternatively, microwave the whole plantains, still in their skins, over a little water (about 1/4 cup) on high for 3-4 minutes. This enhances their sweetness.
- Cool and peel: Make a few slits in the skin of the steamed/microwaved plantains. Allow to cool slightly, then peel and discard the skins.
- Mash the plantains: Using a food processor or a large bowl and a potato masher, mash the ripe plantains until smooth. Add the milk, sugar, and 2 tablespoons of butter. Mix thoroughly until well combined.
- Saute the cashews: Melt the remaining 2 tablespoons of butter in a heavy-bottomed pan or skillet over low heat. Add the cashews and sauté until golden brown and fragrant, stirring frequently to prevent burning (about 3-5 minutes).
- Combine ingredients: Add the mashed plantain mixture to the pan with the cashews. Stir in the raisins.
- Cook the halwa: Increase the heat to medium-low and stir in the allspice. Continue to cook and stir constantly until the halwa thickens, becomes sticky, and pulls away from the sides of the pan (about 20-25 minutes).
- Set and serve: Remove from heat. Transfer the halwa to a greased pan or plate. Allow to cool completely before cutting into small squares. Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
228g
Fat
39g
Carbs
28g
