Nendram pazham pradhaman recipe-Banana payasam recipe

Nendram pazham pradhaman recipe – Nendram banana 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

More onam sadya recipes here. Check out more payasam recipes here.

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Nendram pazham pradhaman recipe

Nendram pazham pradhaman recipe, banana payasam made with nendran banana.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 2 nos nendran banana
• 1/2 cup jaggery
• 3/4 cup thin coconut milk
• 1/2 cup thick coconut milk
• 1/8 tsp dry ginger powder
• 1/8 tsp cardamom powder
• 4 nos cashews broken
• 2 tbsp coconut pieces
• 1 tbsp 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.
  

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.

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Steps to make Nendram Pazham pradhaman recipe:

1. 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.
   
2. Trim the edges of the banana.Cut each banana into 2 and steam cook for 10mins 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 mins 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 mins.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.

Enjoy this creamy and delicious Nendram Pazham pradhaman.