Onam is almost here! So, how's your Onam preps going? Planning to make a full fledged Sadya? Now, tell me… what's your fav item on Sadya? Is it one of the curries or Payasam or you look forward to the whole experience of having a full fledged traditional sadya with your loved ones?
Whatever be your favourite, I'm sure each and every Malayali looks forward to Onam. It's one festival that's celebrated by every Malayali, whichever part of the world they are in. It's also a good time to visit Kerala, since the vibrant colours of Kerala will be displayed in full and it's difficult not to be enthralled, captured or even seized by the festive spirit. No wonder everyone wishes to be in Kerala during this time.
Coming to our recipe… for me Onam is all about Payasam. Well, there is one more thing, getting dressed up in Kerala saree ;) Ok, coming back to payasam, as I've told you many times before, my fav memory of Onam season is visiting Payasam stalls that pops up in every nook and corner during this season.
Even if I don't make a full fledged sadya for Onam, I make Payasam every year without fail. This year, I wanted to try something new to share with you.
One thing I've noticed of late, is that people tend to make Payasam with almost anything, for the sake of making a different Payasam. Though I'd like to consider myself as a very open minded and progressive person, when it comes to food, I'm a bit of a traditionalist.
I like traditional tastes when it comes to Payasam. Pazham Pradhaman is a traditional one, but it's “new” to me. Did I just say pazham as in fruit!? If you are a regular here, you should be knowing my aversion for fruits and that's why I said this is new to me. (Please don’t laugh!)
I asked my friend Sheena for help, since she is familiar with this payasam (and fruits!). As usual we had a great time making this and relived our Onam memories. If you like the taste of plantains you will enjoy this payasam. After all, the combination of ripe plantains, jaggery, coconut milk and ghee cannot go wrong! It's like four fabulous friends coming together and having a ball ;)
Hope you too will enjoy making and having this Payasam.
Wish you and your loved ones a very Happy Onam!!
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…
Products recommended for this recipe:
Please read notes section first
You can see all Onam recipes here and all Paysam recipes here
Pazham Pradhaman
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
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