Nenthra Pazham Predhaman

DSC02747Pic Courtesy:Self

Ingredients

  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

Method

  • 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

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

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