Drink

Pazha Pradhaman / Nenthra Pazha Payasam / Banana Kheer

Big bananas/plantains are famous in Kerala. This is called “nenthra pazham” in malayalam and it is a very good source of vitamin C. There are quite many recipes from Kerala using bananas, that too in different stages. Banana chips, which is the most famous one, is made up of raw bananas about to ripen. Kaya puzhukku, Kaya varavu, Varuthu upperi, Sharkkara upperi etc are also made using raw bananas. Snacks like Pazham Pori (batter fried bananas), Ghee fried banana, Pazham varattiyathu (Jam), Pazha prathaman etc. use ripened bananas. Earlier days, banana jam (Pazham varattiyathu) used to be prepared first, and then start preparing the Pazha Pradhaman out of it. But preparing pradhaman directly from banana also gets the same taste. So no need to go through that long process of making pazham varattiyathu (jam) and then going for pradhaman preparation.

  • Banana/Plantain (fully ripened) : 500 g
  • Jaggery : 250 g
  • Grated Coconut : 4 cups
  • Water : 5 cups
  • Ghee: 6 tablespoon (in liquid form)
  • Cashewnut : 5-10 nos.
  • Raisins : 10-12 nos.

Step 1 : Make mashed banana
Steam cook bananas with skin for 10-15 minutes. After taking out from the heat, wait for 5-10 minutes and remove skin and also black seeds from inside.

Boiled Banana

Step 2:
Put banana in a mixer grinder and make it a paste as shown below. Keep it aside.
Mashed Banana

Step2: Melt Jaggery
In a vessel add jaggery and 2 cups of water. Keep this vessel on heat/flame and stir till jaggery is fully melted. Take it out from the heat and strain the melted jaggery to make sure that no residues are left out.
Melted Jaggery

Step 3: Make coconut milk
In a mixer grinder, grind grated coconut with 1 cup of water. Squeeze and strain and take out the coconut milk. Let’s call this as first grade milk. Grind the residue again with 2 cup of water and squeeze and strain again and take out the second grade milk.

Step 4: In a big vessel, add 2 tablespoons of ghee and mashed banana and fry for 5-10 minutes in medium flame. Add melted jaggery and second grade milk and bring it to boil. Stir this in every 2-3 minutes till it becomes thick. Add 2 tablespoons of ghee while stirring. Finally add first grade milk and heat it for 1-2 minutes.

Step 5:
Keep small frying pan on heat and add 2 tablespoons of ghee and cashew-nuts, and fry till it becomes golden brown. Add this in to the pradhaman in step 4. Same way fry raisins in the remaining ghee till it bulges, and add.

Pazha Pradhaman 2

Pazha Pradhaman is ready to serve !!

1 Comment

1 Comment

  1. Pingback: Pazham Varattiyathu / Plantain Jam | Sini's India

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I love cooking and trying out various recipes, and also to come up with ways to achieve good results in reasonable time and effort 🙂 All of the recipes I post here were tried out by me at least 2-3 times (if not a few dozen times) before I was happy with a simple method which gives me good results. Hope you enjoy making these dishes. Would be thrilled if you let me know in the comments how your experiment went. If you have recipe requests for any Malabar dishes, please contact me and I’ll make every effort to get the recipe, try it out and post it here.

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