Pazham Pradhaman
Ingredients
Ripe plantains - 1 kg /3 big plantains
Jaggery - 1/2 kg
Ghee - 3tbs
Coconut milk – from 2 coconuts / 2 cans
Coconut pieces - 3tbs
Cashews - 2 tbsp
Raisins - 2 tbsp
Cardamom powder - 1 tsp
Directions
Cook the ripe bananas after peeling the skin OR pressure cooker with little water. After it gets cooked remove the string and the black seeds in the middle. Mash it well either using mixi or by hand. Shouldn’t have any lumps.
Extract the milk from 2 coconut. Keep the first and second extracts separately.
In a heavy bottomed vessel mix the mashed plantains with ghee and add jaggery. Keep stirring till it will stick to the bottom of the vessel. When it becomes thick add diluted coconut milk. When it starts to boil add the thick coconut milk and do not let it boil. Add cardomom powder.
Fry the coconut pieces, cashews and raisins in ghee and add it to the payasam.
If you are using canned coconut milk , avoid the two steps of extract milk.Use one cup water to one tin of coconut milk to dilute it.
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