Nendran Payasam is a creamy, delicious dessert made by simmering nendran banana with coconut, jaggery syrup & cashews. Nendran Payasam is a traditional dessert made for special occasions in Kerala and a must try at home as an alternate to the regular payasam.
Nendran Payasam is a popular dessert made for special occasions in Kerala.Pazham pradhaman is a jaggery coconut based banana payasam made with nendran banana rich and tasty.Now lets learn how to make this Banana Payasam Recipe.
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📖 Recipe Card
Nendran Payasam | Nendran Pazham Pradhaman
Ingredients
- 2 nos nendran banana
- 1/2 cup jaggery
- 3/4 cup thin coconut milk
- 1/2 cup thick coconut milk
- 1/8 teaspoon dry ginger powder
- 1/8 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
- Do not cook in high flame after first coconut milk is added. Also do not boil and cook for more time after thick coconut milk is added, just mix and switch off.
- You can also fry raisins in ghee and add it.
Nendran Payasam Recipe Step by Step
- 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.
Garnish with fried cashews,coconut pieces and Serve hot or warm.
Enjoy this creamy and delicious Nendram Pazham Pradhaman.
Expert Tips
- Do not cook in high flame after first coconut milk is added. Also do not boil and cook for more time after thick coconut milk is added, just mix and switch off.
- You can also fry raisins in ghee and add it.
Jayashree
Yummy pazha pradaman
dragon ball super
These look so tasty! I love your blog! Definitely an inspiration for us newbies