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.
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.
This Pazham Pradhaman was printed from https://mariasmenu.com/desserts/pazham-pradhaman.
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