Paal Vazhakka (Plaintains in coconut milk) | How to make Paal Vazhakka (Plaintains in coconut milk)

By Rafeeda AR  |  26th Oct 2015  |  
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  • Paal Vazhakka (Plaintains in coconut milk), How to make Paal Vazhakka (Plaintains in coconut milk)
Paal Vazhakka (Plaintains in coconut milk)by Rafeeda AR
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

12

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Video for key ingredients

  • How to make Coconut Milk

About Paal Vazhakka (Plaintains in coconut milk)

Paal Vazhakka (Plaintains in coconut milk), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Paal Vazhakka (Plaintains in coconut milk) is just mouth-watering. This amazing recipe is provided by Rafeeda AR. Be it kids or adults, no one can resist this delicious dish. How to make Paal Vazhakka (Plaintains in coconut milk) is a question which arises in people's mind quite often. So, this simple step by step Paal Vazhakka (Plaintains in coconut milk) recipe by Rafeeda AR. Paal Vazhakka (Plaintains in coconut milk) can even be tried by beginners. A few secret ingredients in Paal Vazhakka (Plaintains in coconut milk) just makes it the way it is served in restaurants. Paal Vazhakka (Plaintains in coconut milk) can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Paal Vazhakka (Plaintains in coconut milk).

Paal Vazhakka (Plaintains in coconut milk)

Ingredients to make Paal Vazhakka (Plaintains in coconut milk)

  • 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

How to make Paal Vazhakka (Plaintains in coconut milk)

  1. Boil the thin coconut milk, once boiling, reduce the flame and add the sago.
  2. 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.
  3. 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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