Nenthrapazha Pradhaman

Ingredientsfor 10 servings

• 1 kg Ripe plantains Nenthrapazham
• 300 g Jaggery (Sharkkara)
• 50 g Ghee
• 2 nos Coconut
• 1/4 cup Coconut pieces Thenga kothu
• 2 tbsp Cashews
• 2 tbsp Raisins Onakka munthiri

Preparation

1. Step 1

   Extract thick(first) and thin(second) milk from the 2 coconuts and keep them aside.

2. Step 2

   : Or you can use canned coconut milk.

3. Step 3

   In a food processor/chopper, chop the ripe plantains finely.

4. Step 4

   It shouldn¦t have any lumpsa.

5. Step 5

   Heat ghee in a thick bottomed pan.

6. Step 6

   Fry the finely chopped plantains.

7. Step 7

   Add crushed jaggery and fry well.

8. Step 8

   Add the second extract of the coconut milk and boil well.

9. Step 9

   When it thickens, remove from fire and add the first extract.

10. Step 10

    Fry the coconut pieces, cashews and raisins in ghee.

11. Step 11

    Add it to the above payasam.

12. Step 12

    Stir everything together thoroughly.

13. Step 13

    1) If u r using canned coconut milk, avoid the two steps of extracting milk.

14. Step 14

    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.

15. Step 15

    After adding the jaggery, check the level of sweetness and add, if required.

16. Step 16

    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.