Nenthra Pazham Predhaman

DSC02747Pic Courtesy:Self


  1. Nendra Pazham (Banana)– 3, ripe
  2. Thin Coconut Milk – 2 ½ cups
  3. Thick Coconut Milk – 1 cup
  4. Powdered Jaggery – 2 cups
  5. Coconut bits– ¼ cup, cut into small pieces
  6. Ghee – 1 tbsp
  7. Raisins -handful
  8. Cashews-Handful


  • Slice the nendram pazham(Banana) into 2 inch pieces with skin and steam them. Allow them to cool.Remove skin and  the black stem from the inside of the banana.DSC02735


  • Grind the banana into a smooth pulp, without using water.DSC02736
    Heat a heavy bottom pan.Dissolve the jaggery along  in ½ cup water. Strain for impurities and pour it  into the pan.DSC02738
  • Add the  pulp and mix well. Stir it well and mash with the back of the ladle if any lumps found.
  • Cook on medium heat for  5 minutes, stirring continuously, until the banana and jaggery mixture gathers  together into a mass.
  • Now add the thin coconut milk and cook on medium flame for  10 minutes. Keep stirring  to avoid burning.Turn off flame and add the Thick coconut milk. Mix well.
  • Heat  pan and add ghee, fry the coconut pieces,cashews and raisins.Garnish the Predhaman with fried coconut pieces ,raisins and cashews  and serve warm.


Thanks And Regards

Anitha Varghese


Posted on August 17, 2016, in Desserts and tagged , , . Bookmark the permalink. Leave a comment.

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