Nenthrapazha Pradhaman


Nenthrapazha Pradhaman

Payasam with Ripe plantains(Nenthrapazham)
Prep Time 1 hour
Total Time 1 hour
Cuisine Kerala
Servings 10 people



  • Extract thick(first) and thin(second) milk from the 2 coconuts and keep them aside.
  • : Or you can use canned coconut milk.
  • In a food processor/chopper, chop the ripe plantains finely.
  • :- It shouldn¦t have any lumpsa
  • Heat ghee in a thick bottomed pan.
  • Fry the finely chopped plantains.
  • Add crushed jaggery and fry well.
  • Add the second extract of the coconut milk and boil well.
  • When it thickens, remove from fire and add the first extract.
  • Fry the coconut pieces, cashews and raisins in ghee.
  • Add it to the above payasam.
  • Mix well.
  • :- 1) If u r using canned coconut milk, avoid the two steps of extracting milk
  • Use one cup of water for one tin of coconut milk to dilute it, but u can use more or less according to the thickness and quality of the milk.
  • After adding the jaggery, check the level of sweetness and add, if reqd.
  • Use only extra ripe plantains. Don¦t worry if u don¦t get ripe plantains in U.S. You will get good raw plantains in all grocery stores. Buy it and keep it in the container in which you keep rice. The plantains will turn very ripe within 2 - 3 days.
Tried this recipe?Let us know how it was!

Response (4)
  1. v
    vaachi September 10, 2009

    Today being my birthday tried out this husband just loved it..I never knew that pazhapradhaman was this simple.Thanx a lot…

  2. J
    Joby February 25, 2006

    I was a bit pessimistic about its outcome when I started making .But that turned out to be wrong


  3. M
    MINI VINOD July 30, 2006

    Thanks my friend, very helpful for NRIs like us.

  4. i
    indira murali April 25, 2005

    valare nannayittundu…assal kerala pradhman..we r just craving to have it agin……my family gives this recipe a five star rating…

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