Friday, 14 April 2017

Pazham Pradhaman / Nendra Pazham Payasam

May you be blessed with peace, prosperity and good fortune. Wishing you all a very 'Happy Vishu' !!

Pazham Pradhaman/ Nendrapazha Pazham Payasam is a traditional and popular payasam served with Kerala Sadya. It has little tangy sweet and spicy taste. We use fully ripe plantains for this recipe. I know we Keralites likes this payasam very much. Here is recipe for you all to try this during this festive season.

  • Plantain 500 gm, riped once
  • Jaggery 450 gm
  • Water 1/4 cup
  • Thick Coconut Milk 2 cup
  • Thin Coconut Milk 4 cup
  • Cardamom Powder 1 tsp
  • Cumin Powder 1/4 tsp
  • Dry Ginger Powder 1/4 tsp
  • Coconut pieces 1/4 cup, thinly sliced
  • Cashew Nuts 2 tbsp, chopped
  • Raisins 2 tbsp
  • Ghee 3 tbsp + 2 tbsp

First we need to steam the plantains for 8 to 10 minutes. Once its done remove peels and seeds then mash it with a fork or put it in a blender and make a smooth paste. Keep it aside.

Heat a small sauce pan on medium flame and add 1/2 cup of water and melt jaggery. Once its cool a bit strain and keep it aside. 

Heat a medium size sauce pan on medium flame and add 3 tbsp of ghee, once ghee melts add plantain paste which we made and kept, saute well until the raw smell goes and plantain starts comes out from the edges of the sauce pan. Now add melted jaggeri in it and combine well. Keep the flame on medium low and cook for 10 to 12 minutes. Now add thin coconut milk in it and mix well. Leave it to boil and cook for 15 to 20 minutes, keep stirring in-between. Now it will be thicker than before. Add thick coconut milk and combine well. Add cardamom powder, cumin powder and dry ginger powder and mix well. Keep it in the low flame and simmer it for 2 minutes. Now remove from the fire and keep it aside. 

Heat a small pan and add 2 tbsp of ghee, once the ghee melts add thinly sliced coconut pieces and fry until crispy and golden color. Once its done remove from the pan and add into the payasam. Now add chopped cashew nuts in the same pan and roast until golden and add into the payasam. Now add raisins in the same pan and roast the raisins and add with ghee into the payasam. Combine everything well. Serve hot or room temperature or cold. 

NB: You can serve with above measurement for 6 persons on medium size bowls. Sugar if you feel need some more then can add sugar itself or some more melted jaggery. You can pressure cook the plantains for 1 whistle instead of steaming. Enjoy cooking..

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