Thursday, 14 April 2016

Pazham pradhaman/ Nendra pazham pradhaman/ Plantain payasam/ Banana payasam

2 ripe plantain / nendrapazham
230g jaggery
2 ½ tbs ghee/ clarified butter
2 cup second coconut milk extract (randam pal)
1 ½  cup first coconut milk extract (onnam pal)/ thick extract
1 ½ tsp cardamom powder
¾ tsp cumin powder
½ tsp dried ginger powder (chukku podi)
pinch of salt
fried cashews and raisins (fried in ghee)

1)     Melt the jaggery with ¾ cup water. Then strain to remove if any debris present. Let it cool (I got 1 ¼ melted jaggery)

2)    wash the plantain banana and cut into 2 pieces no need to peel. Put this in preasure cooker with water. Water shoull cover ¾ part of bananas. Cook until one wistle. Release the pressure as soon. Peel the skin and remove seeds. Put this in a blender or with fork make smooth paste.

3)    Heat a heavy bottom pan add 2 ½ tbsp ghee. Add the banana paste along with ¾ cup water. Stir continuously till banana paste thickens and ghee comes out.

4)    Now add melted jaggery stir well and continue to cook in medium high flame till the mix thickens (or cook for 4 minutes).

5)    Now add second extract of coconut milk, stir well. Keep in medium high flame till the volume reduces. It will take time so you need to make sure its not sticking at bottom by stirring continuously. Around 15 minutes it will take.
6)    Add pinch of salt mix well. Add cardamom powder, cumin powder, if you like dreid ginger powder taste you can add I haven’t added.
7)    Mix and add first milk extract. Stir well after 1 minute add dried cashews and raisins. Switch off the flame and serve

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