Pazhapradhaman
Pazhapradhaman is a Kerala banana payasam made with ripe plantain or nendran banana, jaggery syrup, coconut milk, ghee, cashews, and raisins. It should be thick, glossy, and deeply caramel-sweet, with banana flavor at the center rather than a generic rice pudding texture.
π Recipe adapted from Wikidata (Dessert)
Steam or roast the bananas until tender, then mash or puree them while still warm.
Melt jaggery with a splash of water and strain if needed to remove grit.
Cook the banana puree in ghee until it darkens slightly and smells caramelized.
Add the jaggery syrup and thin coconut milk, then simmer until thick and glossy.
Stir in thick coconut milk, cardamom, and ginger without boiling hard. Fry cashews and raisins in ghee and spoon them over the pradhaman.
π· Perfect Pairings
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