Kerala

Pazham pradhaman

Name: Pazham pradhaman
Total time: 50 min
Yield: 8 servings
Cuisine: Kerala
Ingredients: 3 ripe nendran steamed and mashed banana; 1 1/4 cups grated jaggery; 2 cups second extract thin coconut milk; 1 cup first extract thick coconut milk; 2 tbsp ghee; 3 tbsp cashews; Fresh grated coconut, small coconut bits; 1/2 tsp cardamom; a pinch dry ginger powder (ground ginger)

Ripe nendran banana cooked in jaggery and coconut milk with ghee fried coconut bits. Sadya gold.

50 minTime

3 gProtein each

mildSpice

Sadya's banana payasam1 chapter · 1 min read

Make it your way

Grandma's wayNendran banana, jaggery and coconut milk.

The original

362kcalsame

3 gproteinsame

3 gfibresame

50minutessame

Classic pazham pradhaman.

Per serving, worked out from the ingredient table.

Ingredients

Banana3 ripe nendran, steamed and mashed

Jaggery1¼ cups, grated

Thin coconut milk2 cups, second extract

Thick coconut milk1 cup, first extract

Ghee2 tbsp

Cashews3 tbsp

Fresh grated coconutsmall coconut bits

Cardamom½ tsp

Dry ginger powder (ground ginger)a pinch

Method

4 steps

1Steam the bananas, remove the black seeds and mash smooth.
2Cook the mash in 1 tbsp ghee, then add melted, strained jaggery and cook until thick and dark.
3Add thin coconut milk and simmer 10 minutes. Turn off the heat and stir in thick coconut milk, cardamom and dry ginger.
4Fry cashews and coconut bits in ghee and pour over.

Serve it like this

Serve warm in small bowls with the fried coconut bits floating on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Pazham pradhaman

Ripe nendran banana cooked in jaggery and coconut milk with ghee fried coconut bits. Sadya gold.

50 minTime

3 gProtein each

mildSpice

Sadya's banana payasam1 chapter · 1 min read

Make it your way

Grandma's wayNendran banana, jaggery and coconut milk.

The original

362kcalsame

3 gproteinsame

3 gfibresame

50minutessame

Classic pazham pradhaman.

Per serving, worked out from the ingredient table.

Ingredients

Banana3 ripe nendran, steamed and mashed

Jaggery1¼ cups, grated

Thin coconut milk2 cups, second extract

Thick coconut milk1 cup, first extract

Ghee2 tbsp

Cashews3 tbsp

Fresh grated coconutsmall coconut bits

Cardamom½ tsp

Dry ginger powder (ground ginger)a pinch

Method

4 steps

1Steam the bananas, remove the black seeds and mash smooth.
2Cook the mash in 1 tbsp ghee, then add melted, strained jaggery and cook until thick and dark.
3Add thin coconut milk and simmer 10 minutes. Turn off the heat and stir in thick coconut milk, cardamom and dry ginger.
4Fry cashews and coconut bits in ghee and pour over.

Serve it like this

Serve warm in small bowls with the fried coconut bits floating on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pazham pradhaman

Make it your way

Ingredients

Method

Pazham pradhaman

Make it your way

Ingredients

Method

Make it a meal