Name: Paal Vazhakka (Plaintains in coconut milk) recipe by Rafeeda AR at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 cups thin coconut milk; 3 tbsp sago; 1 large plaintain cut into pcs; 1 cup thick coconut milk; A pinch of cardamom powder; A pinch of salt; 4 tbsp sugar; 1 tsp ghee; 5-6 cashews; 5-6 raisins

Ingredients Serving: 2

2 cups thin coconut milk
3 tbsp sago
1 large plaintain cut into pcs
1 cup thick coconut milk
A pinch of cardamom powder
A pinch of salt
4 tbsp sugar
1 tsp ghee
5-6 cashews
5-6 raisins

Instructions

Boil the thin coconut milk, once boiling, reduce the flame and add the sago.
Cook for around 10 minutes, then add the plantain and cook till the sago gets fully cooked and the plantain becomes soft. Add the cardamom, salt, sugar and the thick coconut milk and keep on simmer for 5 minutes. Turn off the gas.
Heat ghee in a small saucepan. Fry the cashews and raisins and dump it into the payasam. Serve warm or cold.

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