Скачать или смотреть Pazam Pradhaman | ഓണം സ്പെഷ്യൽ പഴം പായസം | Quick Recipe

Ingredients

3 fully ripened bananas
150 grams jaggery (about 3 pieces)
1 glass (250 ml) of water
2 cups thin coconut milk (from 1 large coconut)
1 small piece of dry ginger
3 cardamom pods
1 teaspoon cumin seeds
1 to 2 tablespoons ghee (clarified butter)
3/4 to 1 cup thick coconut milk (from the same coconut)
2 tablespoons ghee (for seasoning)
A handful of cashews
A handful of raisins
Optional: A handful of chopped coconut (for seasoning)

Cooking

Peel and cut the 3 fully ripened bananas. Boil the banana pieces in a pot of water for about 10 minutes, or until they are soft and fully cooked. In a separate pan, add 150 grams of jaggery and 1 glass of water. Heat until the jaggery dissolves completely and the mixture thickens slightly. Set this jaggery syrup aside. Extract the coconut milk from 1 large coconut. First, blend the grated coconut with some water and strain to get the thick coconut milk. Extract 2 cup of thin coconut milk from the same Coconut. Once the bananas are boiled and cooled, cut them and remove any black seeds from the center. Blend the boiled bananas with the jaggery syrup in a mixer grinder until you get a smooth, thick paste. transfer the banana and jaggery paste to a pan. Add 2 cups of thin coconut milk to the paste and mix well. Cook on high flame for about 10 minutes, stirring occasionally, until the mixture thickens. Grind together the small piece of dry ginger, 3 cardamom pods, and 1 teaspoon of cumin seeds into a fine powder. Add 1 teaspoon of this spice powder to the payasam. Stir in 1 to 2 tablespoons of ghee and mix well. When the payasam has thickened to your desired consistency, stir in 3/4 to 1 cup of thick coconut milk. Turn off the stove . In a small pan, heat 2 tablespoons of ghee. Fry a handful of cashews and raisins (and optionally, chopped coconut) in the ghee until they turn golden brown. Pour the hot ghee and fried cashews, raisins, and optional chopped coconut into the payasam. Mix well to combine the seasoning with the payasam. Your banana and jaggery payasam is now ready. Enjoy your rich and flavorful pazham pradhaman.

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