Nenthrapazham 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.
Ingredientsfor 4 servings
- 4 nos Ripe bananas steamed, Nenthrapazham
- 200 g Jaggery Sharkara
- 1/2 litre Coconut milk
- Ghee Little
- 5 nos Cashew nuts
- 10 nos Raisins unakkamunthiri
Preparation
Step 1
Grind the steamed banana.
Step 2
Place a pan on the stove and add little ghee. 3)To this, add the ground banana.
Step 3
Cook it, stirring well.
Step 4
Add the jaggery and again cook it, stirring well.
Step 5
Add coconut milk, Stir everything together thoroughly and allow to boil, stirring continuously. 7)take it off the heat before boiling starts.
Step 6
In another pan, add little ghee add fry raisins. Add this to the above nenthrapazham mixture.
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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