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PrintPAZHA PRADHAMAN
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Steam cook the bananas for 15 minutes with the skin.
- When cool, peel the skin and remove the black seeds inside the banana and mash it.
- Grind the mashed bananas to a paste.
- Heat a vessel, add jaggery , two cups of water , melt it and strain.
- Grind the grated coconut with 200 ml of water and extract the thick milk. Keep it aside.
- Grind the residue with another 200 ml of water and extract the thin milk. Keep it separately.
- In a deep-bottomed pan, add 20 grams of ghee, banana paste and fry on simmer for 10 minutes.
- Add melted jaggery, thin milk and cook till it becomes thick.
- Keep stirring and add another 20 grams of ghee in between.
- Now, add thick milk . Heat for 2 minutes and put off the flame.
- In a pan, heat the remaining ghee and fry the coconut bits,cashew nuts, cardamom, and raisins and add it to the Pazha Payasam.
INGREDIENTS
- 500 grams ripe Banana (Nenthra Pazham)
- 200 grams Palm Jaggery
- 500 grams grated coconut
- 1 ¼ Litre water
- 20 grams tiny bits of coconut
- 10 Cashew nuts
- 15 grams cardamom
- 10 Raisins
- 50 grams Ghee
4 comments for “Pazha Pradhaman”
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