Pazham Payasam | Nendran Pazham Payasam | Ripe Plantain Payasam

Ingredientsfor 10 servings

• 2 nos Ripe Plantain Ethakaya
• 1 tbsp Butter
• 3 nos Cardamom (Elakka)
• ½ cup Jaggery Melt jaggery in ½ cup water and strain it
• 750 ml Milk
• 1/4 cup Sago Cooked
• 1 pinch Salt

Preparation

1. Step 1

   Steam cook the banana, Remove the skin and also remove the black stem from the inside of the banana.

2. Step 2

   Grind the banana by adding cardamom seeds (remove the cardamom skin) and make it into a smooth pulp. Do not add any water while grinding.

3. Step 3

   Heat butter in a thick bottomed pan and add the banana pulp. cook it, stirring for 1 minute.

4. Step 4

   Stir in melted jaggery.

5. Step 5

   Stir everything together thoroughly. Stir it well and mash with the back of the spatula if you find any lumps.

6. Step 6

   Add milk and cooked sago.

7. Step 7

   Cook on low medium heat and Bring to a gentle boil. Stir continuously. When everything comes together as a mass, take it off the heat.

8. Step 8

   Serve warm or chilled.