Delicious Mouth Watering Payasams - Pazha Pradhaman (Banana Payasam)

Payasams are there in different names like Ari Payasam, Ada Payasam, Ada Pradhaman, Paal Ada, Parippu Pradhaman, Paal Payasam, Semia Payasam, Paya Pradhaman, Chakka Pradhaman and various other delicious payasams serve with pappads, Inji Curry & Boli delicacies were a part & parcel of Festivals like Onam, Vishu, weddings, birthdays and other special occasions.

Pazha Pradhaman (Banana Payasam)

This delicacy is a truly from Kerala. During festivals and marriages it is common dessert after meals. You are sure to like this dish.

Ingredients

Ripe Banana(Nendrappayam) cut into small pieces – 500 gm
Jaggery – 250 gm (as required)
Coconut milk – 1 full coconut
Coconut pieces – 1 handful for garnishing
Cashewnuts & Raisins for garnishing
Ghee – 3 tbsp

Method

Heat ghee in a big pan; roast cashew nuts, raisins and a few pieces of coconut. Take it out when it turns golden and keep it aside. Into the ghee add jaggery pieces. Let the jaggery turn to sugary syrup. Grind the ripe banana pieces into a smooth paste. Put the banana paste into the jaggery syrup and keep mixing well. When the gravy thickens, add the thin coconut milk. Keep mixing. Let the gravy thicken. Again add the thick coconut milk. Mix and stir well and take it out of flame. Serve the payasam by garnishing with the nuts and small coconut pieces that was roasted earlier on top of the payasam.