Name: Pazhappradaman - Banana in coconut milk recipe by Sudha Sridhar at BetterButter
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: Nendram Pazham (Big sized banana from Kerala) - 1; Jaggery (grated) - 11/2 - 2 cups; Coconut (grated) - one half of a medium sized coconut.; Cashew - 10-12 pieces; Dry ginger powder - 1 tsp; Coconut slivers - 2 tbsp; Ghee - 2 tbsp; Water - 2-3 cups

ABOUT Pazhappradaman - Banana in coconut milk RECIPE

A rich, smooth dessert from Kerala made from the ripe version of the banana used for banana chips. It is made during Onam and is also part of wedding or any other feast.

Ingredients Serving: 4

Nendram Pazham (Big sized banana from Kerala) - 1
Jaggery (grated) - 11/2 - 2 cups
Coconut (grated) - one half of a medium sized coconut.
Cashew - 10-12 pieces
Dry ginger powder - 1 tsp
Coconut slivers - 2 tbsp
Ghee - 2 tbsp
Water - 2-3 cups

Instructions

Peel and cut the banana and pressure cook it,
Grate the jaggery and keep aside.
Grind the grated coconut with very little water. Squeeze out the milk from this pulp and strain and keep aside.
Add 1 cup of water to the coconut pulp and squeeze out more milk and strain it.
Add one more cup of water to the coconut pulp and squeeze out some more milk.
Blend the pressure cooked banana to a smooth paste. Add a little water if required.
Pour the banana paste, grated jaggery and the last squeezed coconut milk (thinnest in consistency) and let it boil.
After 5-10 mins add the second press coconut milk and continue to boil.
Roughly chop the cashew nuts and cut slivers of fresh coconut.
Fry the cashew and coconut slivers in ghee.
Once the banana, jaggery and coconut milk mixture has thickened, take it off the flame.
Add the first press coconut milk.
Add the dry ginger powder and mix.
Garnish with fried cashew and cocnut pieces.
Serve warm.

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