Pazham Payasam(Banana Payasam)

INGREDIENTS

Ripe bananas(Pazham) – 5 nos If its big or else 1lb

Jaggery(Sharkkara) – 500 grms or 1 cup concentrate

Coconut milk or normal Milk – 3 cups

Ghee – 50 gm

Cardamom(Elakka) – 50 gm

Cashew Nuts – 50 gm

Raisins – 50 gm

METHOD

1)Smash the banana or beat the bananas in a mixer grinder.No need to make it into a fine paste. Bite size pieces should be there.

:- Please use only ripe bananas.

2)Dissolve jaggery in some water and keep it on fire.

3)Boil it for some time until the jaggery syrup become thick and filter the contents to get rid of the sediments.

4)Heat Urali or thick bottom pan pour 1tsp of ghee.

5)Add the beaten bananas and mix it well with the ghee.stir it for 2 or 3 mins.

6)Add the filtered jaggery syrup into this and cook.

7)When fully cooked, add low conc: 2 cup coconut milk or 2 cups of low fat milk(if available) or normal milk and allow it to boil.

8)Wait for the water content to get reduced.

9)Add 1 more cup of thick coconut milk or normal milk and allow it to boil and become thick.Add 4 tsp of corn flour syrup for making the payasam thick.

10)Add the powdered cardamom into the Payasam.

:- Do not allow it to boil.

11)Lower the flame and heat it through.

12)Fry the cashewnuts and raisins in the remaining ghee and add this to the payasam.

:- Serve it hot or either Chilled.

Recipes By

Kiran Mary.