Kerala Big Banana (Nenthra Pazham) - 2 Numbers
Jaggery - 400 Grams
Jaggery - 400 Grams
Coconut Milk (Thin) - 1 Cup
Coconut Milk (Thick) - 1 Cup
Coconut Milk (Thick) - 1 Cup
Ghee - 4 Table Spoon
Cardamom Powder - 1 Table Spoon
Cashew Nut - 10 Numbers
Raisins - 15 Numbers
Coconut Pieces - 1 Table Spoon
Dry Ginger Powder - 1/2 Table Spoon
Water - 1 Cup
Salt - 1 Pinch
Method :
1) Steam the 2 Bananas. Peal the Bananas, with a knife , split the banana to half vertically. Now remove the Black Seeds from it (We get black seed like substance in Kerala Big bananas)
2) Mash the banana in a grinder, till we get a nice paste.
3) Take a pan, melt jaggery with 1 cup of water and remove impurities by straining it.
4) Take a thick bottom vessel add mashed banana paste and 2 tsp of ghee and cook till it turns brown thick paste. Note : Please stir while it cooks..
5) Add melted jaggery into this mixture and cook on a medium flame and stir continuously. When this mixture is thick add thin coconut milk and stir and cook for 5 minutes.
6) When this mixture is thick add thick coconut milk and mix it well. Remove from fire. Do not allow it to boil.
7) Add 1 pinch salt and stir the mixture .
8) Sprinkle cardamom powder and dry ginger powder on top of the pudding...
9) Heat 2 table spoon of ghee add coconut pieces, cashew nut, and raisins and fry for 2 minutes. Pour this into the payasam. Delicious Banana payasam is ready to serve !
Mrs. Anand Swarup
No comments:
Post a Comment