NENDRAM PAZHAM PRADHAMAN / BANANA PRADHAMAN / BANANA KHEER

 Thiruvonam is around the corner.The best thing about Onam is the variety of payasam that are made and here is an easy Nendram Pazham Pradhaman Payasam otherwise known as Banana Payasam. Enjoy onam sadhya with this delicious Nenthrapazham payasam, a traditional and healthy dessert of Kerala.

INGREDIENTS

Banana                                                                                     - ½ kg

Paaasi Parippu                                                                            - 1/2 cup.

Thick Coconut Milk                                                                    - 3 cups  (first extract)

Thin Coconut Milk( second and third extract together)    - 4-5 cups

Jiggery                                                                                          - ½ kg

Cardamonpowder                                                                      - ½ tsp

Cumin seeds powder                                                                 - 1/2 tsp.

Dry ginger powder                                                                     - ¼ tsp

Finely Sliced Coconut Pieces                                                   - 3 tbsps

Cashewnuts                                                                                - 2 tbsp, broken..

Ghee                                                                                             - 3 tbsps

  METHOD

  

Blend the bananas in a blender or mixie

 Melt jaggery with ¼ cup of water.

 strain and keep aside.

Heat  pan with ghee, add in the mashed bananas. Mix well, and cook for 5 min.

 Add the melted jaggery and mix into the bananas and cook in simmer flame  for 15 to 25 minutes.

Meanwhile pressure cook the paasi paruppu in a pressure cookerand  for  4 whistles and  keep aside..

Add the cooked dal into the banana-jaggery  mix and mix well.

Cook in a medium flame for 10 minutes.

Add in the thin coconut milk and mix everything together and allow it to boil.

Once it starts to boil cook in a medium flame and  cook  until it becomes thick (about 15-20 minutes)

Add in the thick coconut milk, and the dry ginger powder, cumin seeds powder, and cardamom powder.

          . When about to boil, cook  for 2-3 minutes in a simmer flame.

             Remove from flame and keep aside. 

Heat a pan with 1 tbsp ghee and  fry  thinly sliced coconut till golden brown colour. add in cashewnuts,

Pour this over the payasam, mix well .

Yummy nendram pazham pradhaman is ready to serve.