Cafe Cuisine - Pazha Pradhaman Payasam/ Banana Kheer/ Banana Pudding
September 06, 2012 |
| Pazha Pradhaman Payasam |
I am posting here the recipe for the Pazha Pradhaman Payasam that you all saw in My Onam 2012 post. Pazha Pradhaman is a payasam of ripe, mashed plantains in coconut milk and jaggery. The plantain ('Nenthra Pazham' in Malayalam) is a member of the banana family, though lower in sugar content and more energy-packed than a normal banana. Here is the recipe...
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Pazha Pradhaman Payasam Recipe
Ingredients
Ripe Plantains ('Nenthra Pazham') - 5
Thin Coconut Milk - 1 cup (To get 1 cup thin coconut milk, mix 1 tbsp coconut milk powder + 1 cup warm water)
Thick Coconut Milk - 1 cup ( To get 1 cup thick coconut milk, mix 3 tbsp coconut milk powder + 1 cup warm water)
Jaggery - 41/2 blocks
Thin Coconut Milk - 1 cup (To get 1 cup thin coconut milk, mix 1 tbsp coconut milk powder + 1 cup warm water)
Thick Coconut Milk - 1 cup ( To get 1 cup thick coconut milk, mix 3 tbsp coconut milk powder + 1 cup warm water)
Jaggery - 41/2 blocks
Cardamom powder - a pinch
Fried Cashewnuts and Raisins - as required for garnishing
Dry Coconut (optional) - chopped into thin and small pieces, and fried (as required for garnishing)
Ghee - 1/2 to 1 tsp (for roasting cashewnut, raisin and dry coconut pieces)
Fried Cashewnuts and Raisins - as required for garnishing
Dry Coconut (optional) - chopped into thin and small pieces, and fried (as required for garnishing)
Ghee - 1/2 to 1 tsp (for roasting cashewnut, raisin and dry coconut pieces)
Procedure
- Peel the ripe plantains. Slit open and remove the black seed strips in the centre. Now chop them in any size. It does not matter as you will be mashing them anway. Keep aside.
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| Peeled, Slit, Deseeded, and Chopped Ripe Plantains |
- Boil jaggery in water.
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- Keep stirring till the jaggery dissolves fully in the water. You will get a nice, golden solution.
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| Jaggery Solution |
- In a pressure cooker, cook the plantain pieces in the jaggery solution and thin coconut milk for 1 whistle. Once it whistles, you will smell a delicious aroma
. Let it cool.
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| Plantain cooked in jaggery solution and thin coconut milk |
- Once it cools, take out only the cooked plantain pieces and mash them in a mixer. Let the solution remain in the cooker itself. We will be using this later.
- Fry the mashed plantain paste in ghee till it is slightly brown.
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| Plantain Paste Fried in Ghee |
- Add this fried plantain paste back to the thin coconut milk-jaggery mixture in the cooker and let it cook. Keep stirring.
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| Fried plantain paste cooked in thin coconut milk-jaggery mixture |
- Now, add the thick coconut milk. Keep stirring till the payasam becomes thick.
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| Thick Coconut Milk Added |
- When thick and ready, add cardamom powder.
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| Cardamom Powder Added |
- Garnish the payasam with the cashewnut, raisin, and dry coconut pieces. Your payasam is now ready!
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| Payasam Garnished with Fried Cashew, Raisin, and Dry Coconut Pieces (In Natural Light Without Flash) |
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| Payasam Garnished with Fried Cashew, Raisin, and Dry Coconut Pieces (With Flash) |
Do try this delicious payasam and let me know if you liked it! If you have any doubts, please feel free to ask me, in the comments below.
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| Yummy Payasam Ready to Serve! |
Thanks for reading and have a nice day....
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