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Main Course

Banana Payasam

Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.

30 min total|Prep 30 min|Cook 20 min|8 servings|hard

Ingredientsfor 8 servings

1 kg Banana Ethappazham
2 cup Jaggery syrup
4 tbsp Ghee
2 cup Coconut milk II extract thin
1 cup Coconut milk I extract thick
1 tsp Cardamom powder
1/4 tsp Dry ginger powder
1/2 cup Coconut pieces
50 g Cashew nuts
50 g Raisins

Preparation

Step 1
Steam cook the bananas and grind it into a paste without adding water.
Step 2
Heat ghee in a pan and fry coconut pieces till it becomes golden brown.
Step 3
Drain and set aside.
Step 4
In the same ghee, fry raisins and cashew nuts till cashew nut becomes golden brown.
Step 5
Drain and set aside.
Step 6
In the remaining ghee, add jaggery syrup and mix in banana paste.
Step 7
Stir everything together thoroughly till it absorbs the syrup well and reaches a thick consistency.
Step 8
Add the 2nd extract of coconut milk, Stir everything together thoroughly and cook on low heat.
Step 9
When it starts thickening, add the Ist extract of coconut milk, Stir everything together thoroughly, keep it in a low flame for 5 minutes and remove from fire.
Step 10
If you are using fresh coconut milk, make sure the dish does not boil after adding the Ist extract of coconut milk. :- This is not applicable if we are using instant coconut milk powder.
Step 11
Sprinkle cardamom powder, dry ginger powder, fried coconut pieces, cashew nuts and raisins over the payasam.
Step 12
Stir everything together thoroughly and serve hot!

Tip

Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.

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Main Course

Banana Payasam

Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.

30 min total|Prep 30 min|Cook 20 min|8 servings|hard

Ingredientsfor 8 servings

1 kg Banana Ethappazham
2 cup Jaggery syrup
4 tbsp Ghee
2 cup Coconut milk II extract thin
1 cup Coconut milk I extract thick
1 tsp Cardamom powder
1/4 tsp Dry ginger powder
1/2 cup Coconut pieces
50 g Cashew nuts
50 g Raisins

Preparation

Step 1
Steam cook the bananas and grind it into a paste without adding water.
Step 2
Heat ghee in a pan and fry coconut pieces till it becomes golden brown.
Step 3
Drain and set aside.
Step 4
In the same ghee, fry raisins and cashew nuts till cashew nut becomes golden brown.
Step 5
Drain and set aside.
Step 6
In the remaining ghee, add jaggery syrup and mix in banana paste.
Step 7
Stir everything together thoroughly till it absorbs the syrup well and reaches a thick consistency.
Step 8
Add the 2nd extract of coconut milk, Stir everything together thoroughly and cook on low heat.
Step 9
When it starts thickening, add the Ist extract of coconut milk, Stir everything together thoroughly, keep it in a low flame for 5 minutes and remove from fire.
Step 10
If you are using fresh coconut milk, make sure the dish does not boil after adding the Ist extract of coconut milk. :- This is not applicable if we are using instant coconut milk powder.
Step 11
Sprinkle cardamom powder, dry ginger powder, fried coconut pieces, cashew nuts and raisins over the payasam.
Step 12
Stir everything together thoroughly and serve hot!