Pazham (Ripe Banana) Payasam
- Ready in: 1 hr
- Serves: 1
- Complexity: medium
- Ripe Kerala Banana (Nendrapazham) - 1kg
- Jaggery(Sharkkara) - 1 kg
- Coconut - 2, grated
- Cashew nuts - 50gms
- Raisins - 50gms
- Cardamom - 50gms
- Ghee - 50gms
- Salt - 1/2 tsp
Cook banana in boiling water till tender. Slice longitudinally, remove seeds and mash them to thick paste.
Grind the grated coconut with 1 cup of water and pass through a sieve to get the first thick milk . Then grind the coconut again with 2 glasses of water and repeat the process to get the second thinner milk. Repeat the process with 3 glasses of water again to separate the third milk which is the most dilute.
Dissolve the jaggery and salt in boiling water. Filter the dissolved liquid to remove the sediments.
Heat a thick bottom vessel on the stove and add the ghee.
Fry the cashew nuts (to golden brown) and raisins the ghee and set apart.
Add the mashed banana and jaggery to the pan. Cook with the third coconut milk in low flame. Add the second coconut milk when the mixture thickens.
Add cardamom powder to the third coconut milk and add to the above mix and stir in low flame till thick.
Remove from flame and garnish with cashew nuts and raisins.