Nendran Payasam is a simple dessert made with ripe nendran banana, jaggery and coconut milk and is very common in Kerala homes and they usually make it during festivals and family occasions. The payasam has thick texture with deep jaggery sweetness and light aroma of cardamom and dry ginger.
This dessert is little different from regular payasam because coconut milk is used instead of normal milk. Nendran banana gives natural sweetness and also make the payasam thick and smooth. When it cook slowly the flavors blend well and the payasam gets rich traditional taste.
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About Nendran Payasam
Nendran Payasam is a rich Kerala dessert made using ripe nendran banana and jaggery syrup. In this recipe the bananas are steamed until soft then mashed or blended into smooth puree. It is simple sweet but taste feels rich and comforting.
In many Kerala homes this dessert is made during Onam and special meals and fried coconut pieces and cashews are added at the end for little crunch in the payasam. Some people also add raisins fried in ghee for more flavor.
The texture of this payasam is rich and slightly thick compared to many other payasam varieties. Banana puree gives smooth body while jaggery adds deep sweetness and colour. Also coconut milk brings that creamy taste and dry ginger with cardamom gives mild aroma.
I usually make this payasam when ripe nendran bananas is at home. The banana itself gives good sweetness so the dessert turn very flavourful.
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Nendran Payasam Ingredients
- Nendran Banana - I have added ripe nendran banana for natural sweetness and thick texture. You can try ripe plantain also if needed.
- Jaggery - I used for sweetness and deep flavor. It melts into syrup and mix well with banana puree.
- Coconut Milk - I have added thin coconut milk while cooking the mixture. It helps to loosen the consistency and add light coconut taste. I added thick milk at the end which gives the payasam creamy texture.
- Dry Ginger Powder - I added for mild warmth and it balance the sweetness.
- Cardamom Powder - I just added for sweet aroma and traditional flavor in the payasam.
- Cashews - I have used broken cashews fried in ghee. It add small crunch in the dessert.
- Coconut Pieces - I fry them until golden. It gives slight crisp texture in the payasam.
- Ghee - I used for frying cashews and coconut pieces. It add aroma and little richness.
How to make Nendran Banana Payasam Step by Step
1.Measure jaggery and add it in a pan, add water and Heat it up for 2 minutes just for the jaggery to get dissolved. Strain to remove impurities, Set aside.
2.Trim the edges of the banana. Cut each banana into 2 and steam cook for 10 minutes in medium flame.
3.Insert a knife and check if its cooked. Now peel off the skin and slit it to remove the seeds in the center.
4.Now transfer it to the mixer jar pulse it once then add little water.
5.Then puree it and set aside.In a kadai heat ghee fry cashews till golden, set aside. Then fry coconut pieces until golden.
6.Set aside. Now in the same kadai add banana puree, cook for 5 minutes in low flame.
7.Keep stirring often else it will get stuck to the pan. Add jaggery syrup and mix well.
8.Add thin coconut milk and cook for few minutes. Then add dry ginger and cardamom powder.
9.Finally add thick coconut, fried cashews and coconut pieces, stir well and switch off.
Garnish with fried cashews, coconut pieces and Serve hot or warm.
Expert Tips
- Steam banana - I usually steam the nendran banana until it becomes soft inside. This helps to mash it easily and give smooth payasam.
- Strain jaggery - I strain the jaggery syrup after melting it. This remove small dirt if any.
- Cooking - I cook slowly and stir often while it cooks. Banana puree can easily stick to the pan if the flame is high.
- Adding coconut milk - Thick coconut milk should be added only at the end. Do not cook for long after adding it as it may split.
- Frying - I fry the cashews and coconut pieces until golden. This give better taste and small crunch in the payasam.
Serving and Storage
Serve Nendran Payasam warm after meals as a dessert. This goes well as part of festive meal or traditional Kerala lunch. Store leftover payasam in refrigerator in airtight container. Before serving you can warm it slightly or keep in room temperature for some time.
FAQS
1.Can I add raisins to this payasam?
Yes you can fry raisins in ghee and add it along with cashews. It gives little extra sweetness.
2.Can I make this payasam earlier?
Yes you can prepare it few hours earlier and keep in refrigerator. Warm it slightly before serving.
3.What if nendran banana is not available?
You can try using ripe plantain instead. Taste will change little but still good.
4.Why should thick coconut milk not boil?
If thick coconut milk boils too much it may split. So it is better to mix and switch off.
5.How thick should the payasam be?
Payasam should look creamy and slightly thick. It should pour easily but still coat the spoon little.
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📖 Recipe Card
Nendran Payasam Recipe | Nendran Pazham Pradhaman Recipe
Ingredients
- 2 nos nendran banana
- ½ cup jaggery
- ¾ cup thin coconut milk
- ½ cup thick coconut milk
- ⅛ teaspoon dry ginger powder
- ⅛ teaspoon cardamom powder
- 4 nos cashews broken
- 2 tablespoon coconut pieces
- 1 tablespoon melted ghee
Instructions
- Measure jaggery and add it in a pan, add water and heat it up for 2mins just for the jaggery to get dissolved. Strain to remove impurities. Set aside.
- Trim the edges of the banana. Cut each banana into 2 and steam cook for 10mins in medium flame.
- Insert a knife and check if its cooked. Now peel off the skin and slit it to remove the seeds in the center.
- Now transfer it to the mixer jar pulse it once then add little water. Then puree it and set aside.
- In a kadai heat ghee fry cashews till golden, set aside.
- Then fry coconut pieces until golden. Set aside.
- Now in the same kadai add banana puree, cook for 5 mins in low flame. Keep stirring often else it will get stuck to the pan.
- Add jaggery syrup and mix well. Add thin coconut milk and cook for few mins.
- Then add dry ginger and cardamom powder.
- Finally add thick coconut, fried cashews and coconut pieces, stir well and switch off. Enjoy Nendram Pazham Pradhaman!
Notes
- Steam banana - I usually steam the nendran banana until it becomes soft inside. This helps to mash it easily and give smooth payasam.
- Strain jaggery - I strain the jaggery syrup after melting it. This remove small dirt if any.
- Cooking - I cook slowly and stir often while it cooks. Banana puree can easily stick to the pan if the flame is high.
- Adding coconut milk - Thick coconut milk should be added only at the end. Do not cook for long after adding it as it may split.
- Frying - I fry the cashews and coconut pieces until golden. This give better taste and small crunch in the payasam.
Jayashree
Yummy pazha pradaman
dragon ball super
These look so tasty! I love your blog! Definitely an inspiration for us newbies