Name: Banana Payasam In Kerala Style
Prep time: 45 min
Total time: 45 min
Ingredients: 1 kg Ripe bananas (Nenthrapazham); 1 kg Jaggery (Sharkkara); 2 nos Coconut; 50 g Ghee; 50 g Cardamom (Elakka); 50 g Cashewnuts; 50 g Raisins (Onakka munthiri)

Banana Payasam In Kerala Style

Banana Payasam In Kerala Style is one of the tastiest of Onam dishes, a lip smacking delicacy that can be easily prepared at home. No Sadhya or special occasion is ever complete without a Payasam dish. It is flavorful and very tasty, a favorite with kids as well as elders. Ripe banana or Nenthrapazham is cooked, mashed and blended with jaggery mixture and coconut milk. Bananas are rich and nutritious providing vital nutrients essential for body. Choose ripe bananas for preparing Banana Payasam In Kerala Style. In this recipe the main aroma and flavor is of ghee. Ghee generally gives unique taste and is good for health. You can explore a well detailed recipe here that can be easily prepared at home.

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Prep Time 45

Total Time 45

Cuisine Kerala

Servings people

Ingredients

1 kg Ripe bananas Nenthrapazham
1 kg Jaggery Sharkkara
2 nos Coconut
50 g Ghee
50 g Cardamom Elakka
50 g Cashewnuts
50 g Raisins Onakka munthiri

Instructions

For preparing Banana Payasam in Kerala Style, cook the ripe bananas well (preferably in a pressure cooker).
Remove the black thread-like things from them and beat the bananas in a mixer grinder.
:- Please use only ripe bananas.
Grate the coconuts and prepare thick coconut milk(1 glass), thin coconut milk(3 glasses) and very thin coconut milk(4 - 5 glasses).
Dissolve jaggery in some water and keep it on fire.
Cook it for some time and filter the contents to get rid of the sediments.
Heat up a vessel(preferably Urali).
Put the beaten bananas and the filtered jaggery water into this and cook.
Add ghee in between into this.
When fully cooked, add the thinner coconut milk and allow it to boil.
Wait for the water content to get reduced.
Add the thin coconut milk and allow it to boil and get reduced.
Mix together the powdered cardamom and the thick coconut milk and pour this into the Urali.
:- Do not allow it to boil.
Lower the flame and heat it through.
Fry the cashewnuts and raisins in the remaining ghee and add this to the payasam.
Enjoy the Banana Payasam in Kerala Style...