NENDRA PAZHAM PAYASAM

INGREDIENTS:

Kerala banana (ripe) - 4

Jaggery - 100 gms

Coconut milk -150 ml

Cashew nut - 20 gms

Raisins - 10 gms

Ghee - 30 ml

Coconut slivers - 5 gms

Cardamom powder - 3 gms

METHOD:

Cut ripe banana with skin into 3-4 pieces and place them in a steamer and steam till the banana is well-cooked. Remove the outer skin and the black layer inside and mash the bananas to a paste without lumps. Heat ghee in a thick bottomed vessel and fry the mashed banana paste for five minutes. Add the crushed jaggery and cook in medium heat until the mixture thickens. Pour the thin diluted coconut milk and allow it to boil. When it thickens; reduce the flame and add thick coconut milk and cardamom powder, cook it for couple of minutes and remove from fire. Heat ghee in a small pan and fry cashews, raisins and coconut slivers and add this to the pradhaman. Serves for four people