Nenthrapazham Pradhaman/Pazham Pradhaman/Pazham Payasam

Nenthrapazham Pradhaman/Pazham Pradhaman/Pazham Payasam

Ingredients 

1. Ripe Nenthrapazham/plantains 2

2. Jaggery 1 cup melted & strained

3. Thin coconut milk 1 cup

4. Semi thick coconut milk 1/2 cup

5. Thick coconut milk 1/2 cup

6. Cashews 3 tbsp

7. Raisins 3 tbsp

8. Ghee 4 tbsp

9. Cardamom powder 1/2 tsp

10. Water 1/2 cup

Method Of Preparation 

1. Cut the bananas(with the skin on) into 2" pieces & steam them in a steamer or your idly cooker.

2. Once done, remove it from the steamer & let the bananas cool.

3. Once cooled, peel the skin off & remove the black thread inside the plantains & mash them well.

4. Blend the plantains in a blender without any water. If you find it difficult to blend it without any water, then you may add a tbsp of thin coconut milk to it & blend the plantains. 

5. In a saucepan, add water & jaggery. Melt the jaggery on medium flame & turn off the flame once the jaggery is melted.

6. Strain the jaggery for impurities & pour it into a heavy bottomed kadai.

7. To the jaggery add the plantains & cook on medium heat till the mixture turns thick & almost dry. You need to keep stirring to prevent it from sticking to the bottom of the pan. Add 1 tbsp of ghee to this & mix everything together.

8. At this stage add the thin coconut milk, stir well & allow it to boil on low heat.

9. When this is boiling add the semi thick coconut milk & bring it to a rolling boil.

10. Now add the thick coconut milk & again bring to a boil on the lowest flame & add the cardamom powder, give it a quick stir & turn off the gas.

11. In another small pan heat 3 tbsp ghee. When the ghee is hot, add cashews & fry them & keep them aside. Then add raisins & when the raisins puff up, turn off the flame & add this to the pradhaman along with the ghee.

12. Serve warm after 30 minutes.

Notes:

1. The Pradhaman tends to thicken a while after it is let to rest, so even if your Pradhaman is white liquids when you turn off the stove, do not worry, it will thicken in a while.

2. Use dark color jaggery if you want the Pradhaman to have a dark color.

3. The taste of the pradhaman depends entirely on the coconut milk. So be generous in adding it if you want it to taste awesome.

4. Feel free to reduce or increase the quantity of jaggery & coconut milk.