Tuesday, 9 September 2014

Pazham Pradhaman | Nenthrappazham Pradhaman | Banana Payasam | Kukskitchen

ഏല്ലാവർക്കും kuks kitchen ന്ടെ ഹൃദയം നിറഞ്ഞ ഓണാശംസകൾ

Also it has been over two years since I started by blog. I dedicate this dessert to all my readers and dear friends and of course my dear husband and son who are constant testing grounds for my culinary experiments !

Onam is so special for some one from Kerala. It is a harvest festival and means happiness togetherness and prosperity for the mallu. To wear a മുണ്ട് and eat vegetarian food from a വാഴയില  is a mallu's right at onam.

Our feast this year was so pleasant and enjoyable. It was the first time our son ate with his hands from a banana leaf by himself.

And we made a small flower display / പൂക്കളം with mostly flowers from our garden.

A few things before we start:

  • Use ripe plantain for a better result.
  • Use the traditional dark brown jaggery ഉണ്ട ശർക്കര for the deep brown authentic colour.
  • Freshly squeezed coconut milk is the best. But if you can't get hold of it, use canned coconut milk or even better, coconut milk powder. I have explained the amount of powder to be used when making the different thickness milk in my post about channa daal kheer / കടലപ്പരിപ്പ് പ്രഥമൻ 

നേന്ത്രപ്പഴ പ്രഥമൻ  |  പഴ പ്രഥമൻ  |  Banana payasam 
Prep time: 15 minutes
Cooking itme : 50 minutes
Serves: 6


1- Plantain (Ripe) / നേന്ത്രപ്പഴം  -  1/2 kg.
2- Moong daal / ചെറു പയർ  - 1/2 cup.
3- Jaggery (Sharkara) - 1/2 kg.
    Water - 1/4 cup
4 - Cardamom powder / ഏലക്ക -  4-5
     Cumin powder / ജീരകം - 1/2 tsp.
     Dry Ginger powder / ചുക്ക് -  1/4 tsp
5- Thick Coconut Milk - 2 1/2 cups
    Thin Coconut Milk - 4 cups
6- Finely Sliced Coconut Pieces - 3 tbsp.
    Cashewnuts -  2 tbsp, broken.
    Raisins - 2 tbsp.
7- Ghee: 3 tbsp plus 1 tbsp


- Melt jaggery with little water, when cooled strain and keep aside.
- Grind cardamon, dry ginger, and jeera; keep aside.
- Mash ripe plantain to a lumpy paste. I used my mixer to do this. 
- Heat 3 tbsp ghee in a wide heavy bottom pan, add in the mashed plantain and mix well. Let it cook for 5 min. 
- Add melted jaggery, mix well with the cooked plantain and simmer for 15 minutes.
- While this is simmering, dry roast moong daal in a pressure cooker for 4-5 minutes.Add enough water to cover the daal, cook till the first whistle (or longer according to your pressure cooker). 
-  Strain and add the cooked dal into the plantain-jaggery mixture and stir well to combine. Simmer  for 5 minutes.
- Now add thin coconut milk,  mix well and allow it to boil. Once it starts to boil lower the flame to low and allow to simmer until thickens. This takes about 15-20 minutes.
- Once the payasam thickens add in the thick coconut milk, and the ground spices. Gently simmer for 2-3 minutes, do not let boil.
- Finally heat 1 tbsp of ghee in a pan and add thinly sliced coconut. Once the edges start to brown add in cashewnuts, and finally raisins..
- Pour this over the payasam, mix well and serve.

Serving suggestion:

Serve on a banana leaf with banana and pappadam... Yumm.

Adapted from: Nisa Home Cuisine

Also check out

Channa daal kheer / കടലപ്പരിപ്പ് പ്രഥമൻ

Quick and easy rice payasam

Pineapple sago payasam

 If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated. 

Thank you xx

Sherin Deepu


  1. loved the color,yummy pradhaman :)

    1. Thanks julie, it is the dark brown sarkara /jaggery that gives it the colour. I bought it especially to make this payassam

  2. Wow i love to try different sweets ...Pradhaman looks wonderful

    1. Please do try Sathya.. you wouldn't regret.

  3. Pradhaman adiploi.. and great collection of payasam recipes.. Happy Onam


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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