Nendram Pazham Pradhaman / Kerala Banana Payasam
Nendram Pazham Pradhaman or Kerala Banana Payasam Recipe made using Nendran Banana Variety. Traditional Delectable Dessert for Vishu and Onam Sadya with step by step pics.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 nos Nendram Pazham or Nendthra Pazham
- 1 cup Jaggery or Vellam (1 cup is 250 ml measurement)
- 1/2 cup water + 1/4 cup for grinding the bananas (250 ml)
- 1/4 tsp Cardamom Powder ((reserve some aside for sprinkling on top before serving))
- 1 cup Coconut Milk (Read the notes below )
- Ghee - 1 tbsp + 2 tsp extra
- 1 tbsp Sliced and chopped Coconut pieces
Instructions
- 1
Cut the top and bottom ends of the ripe banana and steam them for 15 minutes. Keep aside for cooling and peel them once cool.
- 2
Grind the bananas into a thick paste using 1/4 cup of water and keep aside. It should have no lumps.
- 3
In the meanwhile, heat a vessel with 1/2 cup of water, add jaggery and allow it to completely melt. Switch off the flame.
- 4
Strain this jaggery liquid for any impurities and keep aside
- 5
In a non-stick pan or thick bottom kadhai, add ghee and once it melts, add the pureed banana mixture.
- 6
Keep stirring this mixture on low flame until it loses excess moisture and thickens slightly.
- 7
Now pour the jaggery liquid and keep stirring the mixture until it thickens and develops a caramel consistency and colour
- 8
Switch off the flame, remove pan from heat. Add the 1 cup of coconut milk slowly and mix well.
- 9
Now put this payasam back on low heat and mix well until it reaches one single boil. Switch off immediately else the coconut milk with split. Add cardamom powder and keep aside.
- 10
In a tempering pan, add ghee and sliced coconut. Roast them until brown and add this to the payasam. Mix once and serve immediately or after cooling a bit.