Here is the recipe…
Melt jaggery with 1/2 cup water in a deep pan and keep aside…
Heat 2 tbsp ghee in a wide and deep pan. Add sliced banana pieces and fry on low -medium flame, till it begins to brown.Reduce flame to lowest and mash the banana pieces with a wooden spatula or a potato masher…
Strain the melted jaggery and add to mashed banana. Keep stirring in between. Cook on low flame, till the mixture becomes thick and starts leaving the side of the pan. Add 1 tbsp ghee to the mixture and mix well…
Add thin coconut milk and bring to boil. Reduce the flame to low-medium and cook till the mixture is reduced in quantity to a thicker consistency…
Add medium thick coconut milk, stir and bring it to boil. Keep cooking on low-medium flame till the mixture becomes thick…
Reduce flame to lowest and add thick coconut milk. Mix well. Continue to cook on low flame for 5-7 mins. Remove from fire…
In a small pan, add 1 tbsp ghee and brown the cashews first, drain it on paper towel. In the same pan, add more ghee, if required, add coconut bits and fry till it turns golden brown. Add crushed cardamom and fried cashew and coconut bits to payasam…
Please read notes section first
You can see all Onam recipes here and all Paysam recipes here
Ingredients
- 1 kg Ripe Plantain / Ethakka / Nenthrakaya (cut into bite size pieces (refer notes))
- 650 -700 gms Jaggery (refer notes)
- 2.5 cups Thin coconut milk
- 2 cups Medium Thick coconut milk
- 1 - 1.5 cups Thick coconut milk
- 4 Cardamom (crushed)
- 3-4 tbsp Ghee
- 10-15 Cashew nuts
- 1/3 cup Coconut bits (thengakothu )
Instructions
- Melt jaggery with 1/2 cup water in a deep pan and keep aside.
- Heat 2 tbsp ghee in a wide and deep pan. Add sliced banana pieces and fry on low -medium flame, till it begins to brown. Reduce flame to lowest and mash the banana pieces with a wooden spatula or a potato masher. You can mash it slightly so that there is some texture or mash it completely like a paste. I mashed it slightly, since I prefer that texture.
- Strain the melted jaggery and add to mashed banana. Keep stirring in between. Cook on low flame, till the mixture becomes thick and starts leaving the side of the pan. Add 1 tbsp ghee to the mixture and mix well. Add thin coconut milk and bring to boil. Reduce the flame to low-medium and cook till the mixture is reduced in quantity to a thicker consistency.
- Add medium thick coconut milk, stir and bring it to boil. Keep cooking on low-medium flame till the mixture becomes thick. Reduce flame to lowest and add thick coconut milk. Mix well. Continue to cook on low flame for 5-7 mins. Remove from fire.
- In a small pan, add 1 tbsp ghee and brown the cashews first, drain it on paper towel. In the same pan, add more ghee, if required, add coconut bits and fry till it turns golden brown. Add crushed cardamom and fried cashew and coconut bits to payasam.
Notes
Keep in mind that payasam tends to thicken as it rests, so adjust the consistency of the payasam accordingly.
You need to use ripe plantains for this recipe. If you feel that plantain is too firm, it's better to steam it in microwave or a steamer first, to soften it a bit and then proceed with the recipe.
I used dark colour jaggery for this recipe. The qty of jaggery depends on the sweetness of jaggery and also the sweetness of banana. Do a taste test of jaggery and banana first and then adjust the qty of jaggery accordingly.
Payasam keeps well in the fridge for 2-3 days.
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May i know how many coconut should i take for 1kg banana
Hi Feema,
Since I use coconut milk powder, I’m not sure about the number of coconuts.
Cheers
Maria
Hi Mariachi. I made pazham pradhaman this Onam following your recipie. It came out really well. I loved it too. Great going?
Can you replace the plantain with bananas?
Hi Prachi,
I guess you can can do that…
Hi Maria, I made the payasam for this Onam and it was a great hit among the friends and near ones.
Hi Surya,
Thank you so much :) Really happy to know that Payasam came out well for you.
Thanks for sharing the pic too, it looks great!
Cheers
Maria