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You are here: Home / Karthigai Deepam Recipes / நேந்திரம் பழம் பாயசம் / Nendrapazham Pradhaman (Payasam) / Ripe Plantain Kheer- Onam Special Recipes

நேந்திரம் பழம் பாயசம் / Nendrapazham Pradhaman (Payasam) / Ripe Plantain Kheer- Onam Special Recipes

October 2, 2012 By Aarthi 10 Comments

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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.
Ingredients:

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
Method:
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.
Pictorial:
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
mix well
Serve
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Filed Under: Karthigai Deepam Recipes, Kerala, Kheer, Onam, Onam Recipes, Payasam, Payasam, Payasam, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anu

    October 2, 2012 at 1:52 pm

    Looks delicious

    Reply
  2. Vijayalakshmi Dharmaraj

    October 2, 2012 at 1:55 pm

    sounds interesting…
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    Reply
  3. ANU

    October 2, 2012 at 2:01 pm

    never heard abt this…quite interesting…

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    Reply
  4. Suja Manoj

    October 2, 2012 at 2:23 pm

    Payasam looks divine,yum

    Reply
  5. schmetterlingwords

    October 2, 2012 at 6:31 pm

    My mouth waters thinking the taste of coconut, jaggery and banana… Yummm 🙂

    Reply
  6. Follow Foodie

    October 3, 2012 at 2:46 am

    Love these ! Good one .
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    Reply
  7. Beena Mohan

    September 3, 2014 at 7:54 am

    This payasam is Wht I'm gng to mk tis onam….looks simply awesome…thanx fr d recipe n sharing it

    Reply
  8. Beena Mohan

    September 3, 2014 at 7:54 am

    This payasam is Wht I'm gng to mk tis onam….looks simply awesome…thanx fr d recipe n sharing it

    Reply
  9. anumaya

    January 26, 2017 at 2:51 pm

    Very attractive, easy to follow, thanks a lot for sharing delicious recipes

    Reply
  10. Kasy Manikandan

    April 14, 2017 at 1:15 pm

    Can this be substituted with cows milk?

    Reply

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