Ingredients
Ripe Banana(Plantain) Nentra pazham-4 medium
Jaggery(Sharkkara)-250gm
Thick Coconut Milk-1 1/2cup
Thin Coconut Milk -6cup
Cashewnuts-15
Coconut Pieces-2tbsp
Cumin powder-1/2tsp
Dry Ginger powder -1/4tsp
Sago-1/4cup (opt)
Salt-a pinch
Water- 8 cup
Ghee-2tbsp
Method
Peel and cut the ripe banana into 2-3 pieces.
Boil 2cup of water in a heavy bottomed pan .
Add this pieces and cook well by closing the pan.(in medium heat)
Check occasionally.
When cooked well remove from the stove and allow to cool.
or microwave the banana .
Then add this cooked cooled pazham into a blender and fine paste by adding enough water to grind.
Heat a non stick kadai and add 1tbsp ghee.
To this pour banana paste and fry for 10 minutes in low flame .
Then add jaggery and cook for 5 minutes .
Now add thin coconut milk and stir continuously.
Stir well for another 10 to 15 minutes.
Add sago ,if u r using that..mix well ..
Finally, add cumin powder and dry ginger powder ,mix well.
Then pour thick coconut mix and mix well..
No need to boil otherwise there is a chance of curdling the payasam ..
Remove from the fire
To this add roasted cashew nuts and coconut pieces (Roast both separately in 1 tbsp ghee)
The very simple but delicious pazham payasam is ready ..
Its better to serve after cooling ..
So enjoy ..
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