Peel and mash bananas to a pulp.
Measure the pulp and see that the sugar is half the quantity.
Cook the pulp and sugar in a heavy bottomed pan, adding ghee a little at a time.
When the halwa leaves the sides of the vessel it is ready and will not stick to the fingers.
Add cardamom powder.
Pat onto a greased plate and cut into squares.
Wrap each square in greaseproof paper and serve.