Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Pazham Pradhaman

Ripe Kerala plantain (nendrapazham) cooked down into a caramelised, intensely banana-flavoured payasam with jaggery and coconut milk — sweet, fruity, and deeply aromatic.

🧺 Ingredients

• Ripe nendrapazham (Kerala plantain): 4 large (approx. 600 g peeled)
• Jaggery: 200 g
• Thick coconut milk: 400 ml
• Thin coconut milk: 400 ml
• Ghee: 4 tbsp (60 ml)
• Cashew nuts: 25 g
• Raisins: 20 g
• Coconut pieces: 30 g
• Cardamom: 5 pods (crushed)
• Serve warm; it firms up when cold

👩‍🍳 How to make Pazham Pradhaman

1. Peel and cut 4 ripe nendrapazham into chunks.
2. Cook in a heavy pan with 3 tbsp ghee over medium heat for 8–10 minutes, mashing as they cook, until the banana becomes a thick, fragrant paste.
3. It will caramelise and turn golden-orange.
4. Dissolve 200 g jaggery in 80 ml water over medium heat.
5. Strain.
6. Add jaggery syrup to banana paste over medium heat.
7. Stir vigorously for 8–10 minutes until the mixture darkens and thickens further.
8. Add thin coconut milk over medium heat.
9. Stir and cook 6 minutes.
10. Reduce to low.
11. Add thick coconut milk and cardamom.
12. Stir gently 3 minutes.
13. Remove from heat.
14. Fry coconut, cashews, raisins in remaining 1 tbsp ghee until golden.
15. Pour over payasam.

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