Amma used to give us steamed bananas when we were little. Whenever she makes puttu, she will add cut bananas along with the coconut inside the steamer and cook it. We used to fight for that steamed banana pieces. Specially the ripe plantain(a variety of banana) which gets more tasty when it is steamed. They are not only tasty but so healthy. I have heard that they mash up steamed banana and feed toddlers. This makes them chubby and healthy.
Our recipe has nothing to do with steamed bananas, I have a special payasam for you guys today. This one is specially served on onam, in keralan houses. The aroma of this payasam is wonderful with all those bananas, ghee, coconut milk and cardamom..I love it so much, so thought of sharing it with you all.
Ripe Banana / Nendrapalam - 3
Jaggery / Sarkarai - 1 cup grated
Thicker Coconut Milk - 1 cup
Thinner Coconut Milk - 2 cups
Ghee - 1 tblspn
Cashews - 3 tblspn fried
Raisans - 3 tblspn fried
Cardamom Powder / Yelakai - 1 tsp
Take chopped bananas in a kadai. Cover with 1 cup of water and let it cook for 10 mins till they are cooked and tender.
Now take them in a blender and make into a puree.
Heat ghee in the same kadai.
Add the puree and saute for 5 mins.
Add in grated jaggery and mix well till the jaggery is dissoved.
Now add the thin coconut milk and let everything cook for 5 mins.
Add cardamom powder and mix well.
Now switch off the flame and add the thicker coconut milk, fried cashews and raisans. Give it a stir.
Serve hot or warm.
|Take all your ingredients|
|Cook banana by adding some water in it|
|cover the pan and let it cook|
|till they are tender|
|transfer them to a mixer|
|and make into a puree|
|heat ghee in a pan|
|add the banana puree|
|and saute for a while|
|add jaggery to it|
|and mix well|
|add the thin coconut milk|
|and mix well|
|add in cardamom powder|
|and finish with thicker coconut milk|
|switch off the flame|
|add in fried cashews and raisans|