Wednesday, 9 September 2009

Pazha Pradhaman

Ona Sadhya is not complete without the delicious desserts, payasam and pradhaman. The diffenrence between the 2 are that pradhamans are prepared using coconut milk and jaggery (except in Palada Pradhaman) where as payasams are prepared using milk and sugar . There are different varieties of pradhamans unique to Kerala like chakka pradhaman, pazha pradhaman, parippu pradhaman, ada pradhaman, wheat pradhaman, etc.

For our Ona Sadhya, I prepared pazha pradhamn. Pazha pradhaman is prepared using ripe plantains, Nendran variety (Yellow long ones). Except for the processes of extracting coconut milk, this pradhaman is quite simple to prepare. Of course canned coconut milk saves us this task. In this recipe I have used the canned coconut milk

Here is the recipe.

Ripe plantains(Nenthrapazham) - 1
Jaggery - 1/4 cup (melt in little waster and remove impurites)
Coconut milk – 1/4 cup (thick)
Ghee - 1 tbsp

Coconut pieces - 1 tbsp
Cashews broken into pieces - 2 tsp
Raisins - 2 tsp
Cardamom powder - 1/2 tsp


Steam cook the banana untill it becomes soft.
Peel and cut the banana. Remove the seeds from the cooked banana.
Remove the seeds and mash it well using hand so that there aren't any lumps.
Heat ghee in a pan and fry the mashed banana for 5-6 mins.
Then dilute 2 tbsp of thick coconut milk with 1/4 cup water and add this to the banana being fried.
Add the jaggery and let it cook for about 8-10 mins in medium heat till the mixture thickens.
Then add the rest of the coconut milk and immeidately remove from heat.
Add cardamom powder.
Fry the coconut pieces, cashew and raisins and add this to the pradhaman.

Note: If you require more sweetness, you can increase the quantity of jaggery.

Preparation Time: About 25 mins
Serves: 2 people

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