Pazham Pradhaman | Banana Kheer with step by step photos | Spicy kitchen

Pazham Pradhaman

Delicious kerala special Pazham pradhaman made with Kerala banana(plantain)

Pazham Pradhaman is one of the traditional sweet delicacies of Kerala Sadya. Kerala sadya would be incomplete without a payasam. We used to prepare many varieties of kheer( payasam) for festivals like Onam, vishu etc… Pazham pradhaman is a simple and variety kheer made with Kerala bananaa also called nenthrapazham (plantain). We can prepare pazham pradhaman with so many varieties like plantain with dates, with mung dal (cherupayar parippu) etc… But here I used only plantain for making this payasam. It will take around 40 minutes to prepare this pradhaman but the taste is heavenly. Hope you will like this recipe. Please try it out and let me know how it turned out for you.

Please check out the step by step description of the recipe with images and don’t forget to post your comments and feedback.

Ingredients

3 no of plantain(nenthrapazham)
1/2 kg of jaggery
1 no of coconut
1 spn of (cardamom,dried ginger powder)
1 spn. of ghee
1/4 cup of thinly sliced coconut
1 tbsp. of nuts
1 tbsp. of raisins

Pazham Pradhaman Preparation Method

Step 01

Make thick jaggery solution (boil jaggery with 1/2 glass of water). Keep aside.

Step 02

Extract coconut milk – onnam paal(first just crush grated coconut with 2 tbsp. of water and take milk by squeezing coconut mix with hands) randaam paal (Add 1 glass of water to the crushed coconut and grind for 3-4 seconds.Extract the milk). Keep aside

Step 03

Peel banana and cut in to two or 3 pieces.

Step 04

Cook banana with 2 cup of water. Medium flame for 10 minutes.

Step 05

Allow to cool and grind to smooth paste along with the water we used to cook banana.

Step 06

Heat 1 spn. ghee a thick bottom vessel( I used non stick kadaki)

Step 07

Add the ground plantain puree and stir well.

Step 08

Cook for 5-7 minutes till it starts to leave from the edge of the kadai.

Step 09

Add randaam paan(thin coconut milk) and mix well. Cook for 3-4 minutes.

Step 10

Add jaggery solution and mix well.

Step 11

Cook for 5 minutes and stir continuously.

Step 12

When the payasm starts to thicken, add onnam paal(thick coconut milk) and stir well

Step 03

When it starts to boil, add cardammon dried gigner powder and switch off the flame.

Step 13

Heat ghee in another pan and roast coconut slices till golden color.

Step 14

Roast nuts and raisins same way and directly add this to pazham pradhaman along with ghee.

Step 15

Serve hot.

Pazham Pradhaman recipe with step by step photos.

Make thick jaggery solution (cook jaggery with 1/2 glass of water). Extrat coconut milk – onnam paal(first just crush grated coconut with 2 tbsp. of water and take milk by squeezing coconut mix with hands) randaam paal (Add 1 glass of water to the crushed coconut and grind for 3-4 seconds.Extract the milk). Keep aside
1.Peel banana and cut in to two or 3 pieces.

2.Cook banana with 2 cup of water. Medium flame for 10 minutes.

3.Allow to cool.

4.Grind to smooth paste along with the water we used to cook banana.

5.Heat 1 spn. ghee a thick bottom vessel( I used non stick kadaki) and Add the ground plantain puree.Stir well.

6.Cook for 5-7 minutes till it starts to leave from the edge of the kadai.

7.Add randaam paan(thin coconut milk) and mix well. Cook for 3-4 minutes.

8.Add jaggery solution and mix well.

9.Cook for 5 minutes and stir continuously.


10.When the payasam starts to thicken, add onnam paal(thick coconut milk) and stir well

11.When it starts to boil, add cardammon dried gigner powder and switch off the flame.

12.Heat ghee in another pan.

13.Roast coconut slices till golden color.


14.Roast nuts and raisins same way and directly add this to pazham pradhaman along with ghee.