Pazham Pradhaman (Kerala Style Banana Payasam)

Pazham Pradhaman is a traditional Kerala dessert made with ripe Nendran bananas, jaggery, coconutmilk, and ghee. It is commonly served during Onam sadya and other festive occasions.

Course Dessert

Cuisine Indian

Prep Time 5

Cook Time 35

Total Time 40

Servings 6

Author sumisculinarynotes

Ingredients

2 large 350g ripe Nendran bananas, peeled and cut into small pieces
1½ cups 180-200g Jaggery powder (adjust sweetness)
1 cup thick coconut milk first extract
2 cups thin coconut milk second extract
3 tbsp Ghee divided
¼ tsp Cardamom powder
⅛ tsp Dry ginger powder chukku, (optional)
A pinch of salt

Garnish

2 tbsp ghee
10-12 Cashews
2 tbsp Coconut pieces coconut bits/thengakothu
1 tbsp Raisins

Instructions

Cook the Bananas

You can cook the bananas using either of these methods:

Method 1 – Sauté

Heat 2 tablespoons of ghee in a heavy-bottomed pan.
3 tbsp Ghee
Add the banana pieces and cook over medium heat, stirring occasionally, until they become soft and mashable.
2 large

Method 2 – Steam

Steam the banana pieces until completely soft.
Mash them into a smooth paste. Remove the inner black fibre if desired for a smoother texture.

Prepare the Jaggery

Add the jaggery powder to a small pan with just enough water to dissolve it.
1½ cups 180-200g Jaggery powder (adjust sweetness)
Heat until melted, then strain to remove any impurities.
Tip: If you're using clean, good-quality jaggery powder, you can add it directly to the cooked bananas without making a syrup.

Cook the Banana-Jaggery Mixture

Lightly mash the cooked bananas in the pan.
Add the jaggery syrup (or jaggery powder) and mix well.
Cook over medium heat until the mixture becomes thick, glossy, and starts leaving the sides of the pan.
Add one tablespoon of ghee and continue cooking for another 8–10 minutes, stirring frequently.

Add the Coconut Milk* see notes

Pour in the thin coconut milk, mix well and simmer gently until the mixture thickens slightly.
2 cups thin coconut milk
Stir in the cardamom powder, dry ginger powder (if using), and a pinch of salt.
¼ tsp Cardamom powder, 1/8 tsp Dry ginger powder, A pinch of salt
Reduce the heat to low and add the thick coconut milk.
1 cup thick coconut milk
Heat gently until just hot. Do not allow it to boil after adding the thick coconut milk, as it may curdle.

Prepare the Garnish

Heat the ghee in a small pan.
2 tbsp ghee
Fry the coconut pieces until golden brown.
2 tbsp Coconut pieces
Add the cashews and fry until golden.
10-12 Cashews
Finally, add the raisins and cook until they puff up.
1 tbsp Raisins
Pour the entire garnish over the prepared pradhaman and mix gently.
Serve warm, at room temperature, or slightly chilled.

Notes

*Extracting Thick and Thin Coconut Milk

For thick coconut milk (first extract):

- Add freshly grated coconut to a blender with a small amount of warm water.
- Blend well and squeeze the mixture through a fine strainer or muslin cloth to extract the first, thick coconut milk.
- Keep this aside and add it only at the end of cooking.

For thin coconut milk (second extract):

- Add more warm water to the leftover coconut pulp after the first extraction.
- Blend again and squeeze to extract a thinner coconut milk.
- Use this for simmering and cooking the pradhaman before adding the thick coconut milk.

Freshly extracted coconut milk gives the best flavour and authentic taste. Always add the thick coconut milk at the final stage and avoid boiling it to prevent curdling.

Tips

Use fully ripe Nendran bananas for the best flavour, colour, and aroma.
Cooking in a heavy-bottomed pan or a traditional uruli gives a richer taste and helps prevent scorching.
Adjust the amount of jaggery depending on the natural sweetness of the bananas.
Stir frequently once the jaggery is added to prevent the mixture from sticking to the bottom of the pan.