Nendran Pazham Pradhaman/Ripe Plantain Payasam

Ingredients:

Ripe plantain/nendranpazham/kerala banana 1 Jaggery 1 cup or less Water 1/2 cup Cardamom/elaka 3 pods Dried ginger/chukku half an inch piece crushed Coconut milk 1st extract half 1/2 cup Coconut milk 2nd extract 1 cup Ghee 2-3 tablespoons Cashew nuts 8-10 numbers Raisins 2 tablespoons

Method: Keep the coconut milk ready. Fry the nuts and raisins in a tablespoon of ghee and keep aside. Peel the plantain and chop it roughly, steam it in a steamer or cooker.I poured some water into the cooker and placed the banana in another vessel and placed into the cooker and steamed it for about 2 whistles. Once it cools down, remove the black seed part by slitting the banana pieces in quarters. Mash the banana with a wooden spoon or ladle. In another vessel, crush the jaggery roughly and place in water along with the cardamom pods and crushed chukku/dry ginger.Heat this until the jaggery melts completely, strain and keep aside to remove any impurities. Heat a tablespoon of ghee in a heavy bottom saucepan, add the mashed plantain and cook it until a nice aroma starts coming be careful the banana will tend to stick to the bottom if left unattended. Once the banana is soft add the jaggery syrup.Allow to cook further for 5-7 minutes until the banana starts breaking down. Add the second extract of coconut milk allow to simmer and stir regularly.Allow to cook for another 3-4 minutes then add the first extract and stir well for a minute on low flame and turn off the flame. Add the ghee roasted nuts and raisins into the payasam. Delicious payasam is ready to be served hot or cold!

Happy Cooking!

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