Banana Payasam / Pazham payasam

    Banana Payasam / Pazham pradhaman

  

Banana Payasam / Pazham payasam

  Banana payasam is a traditional South Indian dessert made with ripe bananas, jaggery, and coconut milk, often flavored with cardamom and garnished with ghee-roasted cashews and raisins. Rich, creamy, and naturally sweet, it holds a special place in Kerala cuisine, especially during festivals like Onam and Vishu. The dish typically uses the Nendran variety of banana, known for its firm texture and deep flavor, which is either mashed or pureed and cooked with melted jaggery before being blended with coconut milk to create a smooth, luscious pudding. Served warm or at room temperature, banana payasam is both a comforting treat and a beloved offering in temples and households alike.

INGREDIENTS :-

* Fully ripe nendran banana - 2 large

* Jaggery - 3/4 cup

* water - 1/4 cup ( to melt jaggery) 

* Thin coconut milk - 1 1/2 cup

* Thick coconut milk - 1/2 cup

* Cardamom powder - 1/2 tsp

* Ghee - 2 tbs

* Cashew - 10-12

* Raisin - 10-12

METHOD :-

Prepare Jaggery Syrup :

* In a small pan add jaggery and 1/4 cup  water. 

* Boil on low flame until the jaggery melts completely. 

* Turn off the flame. 

* Strain to remove impurities. Set aside. 

Cook the banana :

* Steam the banana for 5 minutes. 

* Then peel it and remove the black seeds from the middle, then slightly mash it. 

* Heat 1 tbs ghee in a deep pan. 

* Add the mashed banana and saute on medium heat until they turn slightly caramelized. It takes nearly 5-7 minutes. 

Combine jaggery syrup and banana :

* Pour the strained jaggery syrup into the mashed banana mixture. 

* Stir well and cook on medium-low heat for about 5-7 minutes or until the mixture thickens slightly. 

* Add coconut milk :

* Add the thin coconut milk first and boil for 5 minutes. 

* After 5 minutes reduce the heat and add thick coconut milk and cardamom powder. 

* Stir  gently and cook for 2 minutes on very low heat. Do not boil after adding thick coconut milk, or it may curdle. 

* Turn off the flame. 

Final Garnish :

* In a small pan, heat 1 tbs ghee. 

* Fry cashews until golden, then add raisin and saute until they puff up. 

* Add the fried nuts and raisins to the payasam and stir gently. 

* Tasty Banana payasam is ready. 

ENJOY!!!!



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