Banana Payasam (Nentrapazham payasam)

 

Ingredients

Very ripe banana (Nentrapazham), 600g (3 nos)

Jaggery, 500 g

Water, 1 cup

Thin coconut milk (Randampal), 500 ml

Thick coconut milk (Onnampal), 350 ml   

Ghee, 3+1 tbs

Cashews, 15 nos

Raisins, 2 tbs

Coconut pieces (small), 2 tbs

Cardamom powder, 1 tsp

Note: I used Marayoor Jaggery

Preparation

• Firstly, prepare the coconut milk from the whole coconut.
• Take one big coconut or two small coconuts. Remove the flesh from the shell and finely chop it. Alternatively, you can buy grated coconut from the store. Transfer the chopped/grated coconut into a blender, add one cup of water and blend it. Next, transfer to a bowl and squeeze with your hands and take the onnampal.
• Once again, add water and blend. Repeat until you get 500ml milk and set aside.
• Steam cook the banana in a steamer, idly pot, or pressure cooker.
• Meanwhile, boil the jaggery by adding one cup of water over medium flame, stirring occasionally.
• Once the jaggery is completely melted, strain it into a bowl to remove the impurities.
• After the steamed banana has cooled down, peel and grind into a paste.
• Heat 3 tablespoons of ghee in a thick-bottomed wide pan or otturuli. Now add the puréed banana and sauté for three minutes over low flame.
• Add jaggery syrup and sauté for ten to twelve minutes over a low flame or until it turns thick.
• Add the thin coconut milk (second extract) and sauté for ten minutes or until it turns thick.
• Add the thick coconut milk (first extract)and the cardamom powder and mix well (do not boil).
• Heat one tablespoon of ghee in a small pan and add the coconut and cashews and sauté well.
• When it starts to turn brown, add the raisins and sauté well.
• Add the roasted cashews, raisins, and coconut pieces to the payasam.

Enjoy! 

Thank you.