Hi Keralite friends, are you ready to celebrate Onam? (Onam is the festival in Kerala, a state of India. It is considered as the harvest festival of Kerala since it comes after the first harvest of the season), how is your preparation going on?.Tomorrow is Thiruvonnam, I have already prepared Mango Pickle, Lemon Pickle, Banana Chips (ethaka/nethrakka Upperi) and Inji Curry (Ginger Curry) for tomorrow’s Onam Sadya (Kerala Vegetable Platter). I had some left over Ethakka/nenthrakka (kerala banana) after making a tin of banana chips. I left it to ripen. My daughter asked to make banana fritters for evening snack but my greedy selfish mind provoked me to cook Nenthra Pazha Pradhaman for this Onam season 😉 because I love its creamy taste very much 🙂 . Today I found that banana’s are apt for the following recipe so I prepared it. It came out very well and tastes delicious so I am sharing with you it as an onam special recipe.Tomorrow I am planning to prepare both Vermeceli/Semiya Payasam and Ada Pradhaman because my kids want vermeceli White Payasam but my hubby wants creamy Ada Pradhaman.Hmmm..Poor me 🙁 how to manage it?? Let See 😉 🙂
For my experience Nenthra Pazha/Ethappazha Pradhaman is very easy to make dessert, any lazy people can prepare it without much difficulties 🙂 . The stirring process of banana and jaggery mix is only thing to take note for this recipe , try to make it with some passion. I promise you will get adipolly (Fantastic) result. If anybody has a question why this pradhaman looks light in color? It is because I used light color jaggery for this recipe. My people only fall in love with white and light color payasams 😉 I think I have already mentioned that in my Ada Pradhaman recipe 🙂 Anyway enjoy your onam with lots of sweet and colorful memories because onam is not just a festival for fun, but a moment to reincarnate a past of prosperity and goodness.Happy Onam dear friends, may the colors and lights of Onam fill your home with happiness and joy 🙂 Enjoy!!!
|Cooking and Preparing Time||30 to 45 Minutes|
|Serve to||4 to 5|
Ingredients For Nenthra Pazha Pradhaman/Ethappazha Pradhaman
|Nenthra Pazham/Ethappazham/Kerala Banana||2 Numbers(medium size)||Ripe and sweet|
|Ghee||4 Table Spoon||Adjust as per your Taste|
|Broken Jaggery/ Sharkkara||200g||Adjust as per your taste|
|Thin Coconut Milk/ Randaam Paal||2 Cups|
|Thick Coconut Milk/ Onaam Paal||1 Cup|
|Water||¼ Cup||For making Jaggery Syrup|
|Coconut Slices/Thenga Kothu||2 table spoon|
|Cashew Nuts||10 to 15 Numbers|
|Raisins||10 to 15 Numbers|
|Roasted Cumin/Jeera Powder||1/2 Teaspoon||For Taste and aroma|
Method For Nenthra Pazha Pradhaman/Ethappazha Pradhaman
• Heat jaggery and water together in a sauce pan. When jaggery pieces melt well, leave it to cool. When cooled, strain it and remove its impurities. Keep aside.
• Peel the banana’s, dice in to small pieces. Place it into a pan, add sufficient water and cook. Once it is cooked well and starts to turn brown, switch off the flame.
• When it cools, grind the bananas along with the water in a mixer grinder. Keep aside.
• Heat 2 tablespoon ghee in a thick bottomed pan or urulli. Add cashew nuts and raisins, fry until golden brown. Keep aside.
• Add coconut slices/thenga kothu in the remaining ghee, fry until golden brown. Keep aside.
• Pour banana puree in the same pan, stir 5 minutes in a low/medium heat.
• Add jaggery syrup and remaining ghee, stir continiously. The stirring part of banana and jaggery mix is very important for this recipe. It must combine well and It will take 10 to 15 minutes of stirring process. Stir it in a low-medium heat so that it will not stick to the bottom of the pan.
• When it reduce in quantity, add thin coconut milk and mix well. Stir and boil next 10 minutes.
• Turn off the heat and add thick coconut milk, combine well.
• Add fried cumin Powder for taste and aroma.
• Garnish it with fried cashew nuts, raisins and coconut slices.
• Our delicious and creamy Nethrapazham Pradhaman is ready. Serve as per your taste and enjoy 🙂
Notes and Tips
The Nenthrapazham Pradhaman will thicken during resting time.
Colour of the payasam depends on the color of the jaggery you use. In this recipe I used light color jaggery. If you like dark color, choose dark color jaggery.
You can use instant coconut milk or coconut milk powder instead of fresh coconut milk.
Once you add thick coconut milk in the payasam, do not boil.It will curdle.
More Payasam/kerala dessert recipes please click HERE