Friday, January 21, 2011

Pazham Pradaman/Banana Payasam

Ripe plantains - 2 (big)(Nenthrapazham)
Jagerry- 1/2 cup (crushed/powder)
Semi Thick coconut milk-1 cup(2nd extract  )
Thick coconut milk- 1/2 cup(1st extract)
Cashews nut - 2 tsp
Coconut pieces-1 tbsp
Ghee - 4 tbsp
Cardamom powder - 1/2 tsp

1. Cut plantains into 3-4 pieces and pressure  cook the bananas until soft. Remove the outer skin the black layer inside.
2. Mash the bananas to a paste using hand see that there are no lumps.
3. Heat ghee in a thick bottomed vessel and fry the mashed banana paste for 5 minutes.
4. Add the crushed jaggery along with 1/4cup water and cook in medium heat until the mixture thickens.
5. Pour the thin diluted coconut milk and allow it to boil.When it thickens reduce the flame and add thick coconut milk and cardomom powder,cook it for 3 to 4 minutes and remove from fire.
6.Heat ghee in a small pan fry cahews and Coconut pieces and add this to the pradhaman.
7.Serve hot or chilled.

How to get coconut milk from fresh coconut:
              This is how my mom makes the payasam and is the traditional method....It is too much of work...If you are in good mood of cooking and want a delicious output then I suggest this method..

1.       Take 1 coconut, grate it finely. In a mixer/blender , add the grated coconut with little  hot water and process for a minute, then squeeze it for milk. This gives you thick milk.
Return coconut to processor and add 2 cup hot water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you thin milk.

     But if you are in a great mood of having sweet and want it without much work You can opt this..There is no great difference in taste

2.   Take a can of thick coconut milk, Take half of it separately in a vessel and add little water to it  that forms 2nd milk and the thick one in the can forms 1st milk.

3.  Cashew and raisins can be omitted.

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