HKC 8.25: BANANA HALAVAH (Kela Halavah)

Melt butter in a heavy skillet. Peel and cut bananas into 1" pieces. Fry in butter 5-7 minutes on medium heat. Stir often and mash after they have fried for 5 minutes. Add 1/2 cup water. Simmer with care on low heat for 3 minutes, stirring constantly. Stir the sugar into the remaining 1 cup water and add to the bananas. Boil gently 15 minutes. Stir often to prevent scorching, and also to thicken mixture. Add rose water, remove, and pour into a shallow dish. Bruise the cardamom seeds and sprinkle on halavah. Sliver the almonds, and sprinkle enough saffron to color the halavah golden. Offer hot or cold.