Nenthram Pazham Payasam - Kerala style Nenthra Pazha Pradhaman

Nenthram Pazham Payasam - delicious dessert with nenthram (banana) pazham, jaggery and coconut milk. An easy make ahead payasam dish for special occasions and festivals.

This payasam is a popular dessert in Kerala. In Kerala and Nagercoil nenthram pazham is often used in desserts. I have already shared a quick halwa with nenthram pazham which can be easily cooked within 15 minutes. For best taste make sure to use extremely ripe bananas. Here also I used pagu vellam(brown jaggery) and fresh coconut milk for this payasam. If you are using canned coconut milk dilute the coconut milk with water as 1:1 ratio. When I first tasted this payasam in a restaurant I thought it had chunks of bananas but it was just full of banana pulp with their tiny seeds in it. The bananas are cooked until soft and then grounded smoothly. Then the banana pulp is cooked in the jaggery syrup for 15 minutes on medium heat. After 15 minutes, we have to add the thin coconut milk. For additional flavours dry ginger powder and cardamom powder are added to it. Finally the thick coconut milk is added and cooked for a minute and the delicious nenthram pazham payasam is ready to serve.

Similar Paysam recipes

Nenthram Pazham Payasam - Recipe Details

Prep time : 20 minutes
Cook time : 40 minutes
Serves : 4
Category : dessert
Author : Muthulakshmi Madhavkrishnan

Ingredients

2 ripe nenthram (banana) pazham
200 grams jaggery
1 medium coconut or (1 cup second coconut milk and 1/2 cup first coconut milk)
1 tsp cardamom powder
1 tsp dry ginger powder
12 cashew nuts
4 tbsp ghee

Cooking Directions

Take 2 ripe nenthram pazham with black skin. Remove the skin and cut them into two halves.Add it to a heavy bottomed kadai and pour 1 cup of water. Close it with a lid and cook the bananas on medium heat for 15 minutes.
After 15 minutes, the bananas will be cooked well and turn off the heat. Allow it to cool down.
In the meantime, grate the coconut and extract the thick and thin coconut milk with required water.
Grind the cooked bananas in a big mixer jar without any water.
In a small vessel measure and add the jaggery to it. Add 1/2 cup of water and cook for 5 minutes. When the jaggery has dissolved well strain it well to remove the impurities.
Add the grounded banana puree to the same kadai. Next, add the strained jaggery syrup and mix well.
Add 2 tbsp ghee and cook the banana jaggery mixture for 5 to 7 minutes or until it becomes like a thick halwa.Now add the thin coconut milk and cook for 10 to 12 minutes.
Stir in between to avoid burning. Heat the remaining ghee in a pan and fry the cashewnuts till golden brown and add it to the payasam. Add the cardamom powder and dry ginger powder and mix well.
Finally, add the thick coconut milk and mix well. Cook for a minute and turn off the heat.

Nenthram Pazham Payasam with step by step photos

Take 2 ripe nenthram pazham with black skin as in the picture. Remove the skin and cut them into two halves.Add it to a heavy bottomed kadai and pour 1 cup of water.Close it with a lid and cook the bananas on medium heat for 15 minutes.

After 15 minutes, the bananas will be cooked well and turn off the heat. Allow it to cool down.

Grind the cooked bananas in a big mixer jar without any water.

In a small vessel measure and add the jaggery to it. Add 1/2 cup of water and cook for 5 minutes.

In the meantime, grate the coconut and extract the thick and thin coconut milk with required water.

Add the grounded banana puree to the same kadai. Next, strain the jaggery syrup and mix well.

Add 2 tbsp ghee and cook the banana jaggery mixture for 5 to 7 minutes or until it becomes like a thick halwa.

Now add the thin coconut milk and cook for 10 to 12 minutes. Stir in between to avoid burning.

Heat the remaining ghee in a pan and fry the cashewnuts till golden brown and add it to the payasam.

Add the cardamom powder and dry ginger powder and mix well.

Finally, add the thick coconut milk and mix well.

Cook for a minute and turn off the heat.

Delicious Nenthram pazham payasam is ready to serve.

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