Skip to main content

Pazha Pradhaman/Nendra Pazham Pradhaman/Sweet Plantain Pudding

Pazha Pradhaman/Nendra Pazham Pradhaman
It is Onam time in Kerala and tomorrow is Thiruonam- the final day of celebration. Onam is a ten-day-long festival celebrated in Kerala and no festival is complete without a satisfying hearty meal. So Onam sadhya is something we look forward to every year. Sadhya is the traditional vegetarian feast served on a banana leaf and there is a colorful array of vegetarian curries, rice, and desserts. If you love desserts try this Kerala style pradhamam.Trust me on this pradhaman recipe, it is a bowl of divine fruity goodness that will surely satisfy your sweet tooth cravings.Pazha pradhaman or nendra pazham has sweet plantain as the star ingredient.

I have already posted recipes like ada pradhaman and kadala pradhaman. Payasam and pradhaman are both dessert or pudding, but when it comes to making pradhaman there is a time- honored cooking technique. Payasam is easier to make but pradhaman is time- consuming. It is cooked and reduced and then cooked again- sort of double cooking which adds richness and flavor. Pazha pradhaman is cooked in coconut milk and jaggery. Cardamom, dry ginger and ghee adds an extra layer of flavor. Do not add to much of flavoring  because cooked plantain itself  has a rich fruity flavor. You can also add sabudana or tapioca pearls or ada/dry rice flakes, but I prefer it with only plantains. Cooked plantain is starchy and creamy and it will naturally thicken as payasam cools down. Try this recipe, you will surely love it.

Cooking time- 45 minutes
Cuisine - Indian (Kerala)
Recipe type- pudding, dessert 
Serves-6


Ingredients
Plantains medium sized -4
( use really ripe soft to touch plantain)
Jaggery  powdered- 1 1/2cup
Sugar- 2 tbs (or up to 1/2 cup according to sweet preference)
Ghee- 3 tbs
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 4 cups
Cashew nuts and raisins- a few
Chopped coconut slices- 2 tbs
Dry ginger powder- 1/2 tsp
Roasted cumin powder- a pinch (optional)
Cardamom powder- 1/2 tsp


Peel off the skin and chop the plantains into small pieces. If it is really ripe, mash it gently. (there is also another technique the plantains before making this payasam).
Grate one coconut. Put it in  a blender one cup of water. Blend for a minute and the squeeze  the thick coconut milk. Add 3 cups of water and squeeze again and extract the second time. Keep both thick milk and thin milk separately.
In a pan melt jaggery using one cup of water. Allow it to boil till the jaggery melts. Strain and keep aside.
To start making the payasam heat one tbs of ghee in a pan and add the plantains, fry in medium heat till it changes color and becomes soft and mushy.Add two cups of thin coconut milk cover and cook for four to five minutes till it is soft and thick. Using a ladle press and mash the plantain into a puree. You can also you a blender if you want it really smooth.Now add the melted jaggery. Simmer till it thickens. At this stage add sugar. Sugar will caramelize and give it a good color. Cook till the puree is thick and starts leaving the edges of the pan and ghee separates. At this stage add the two cups of thin coconut milk and mix well. Allow it to simmer for another 10 minutes. In between the cooking process add cardamom  powder, a pinch cumin powder(optional) and ginger powder and mix well. Finally add the thick coconut minute mix well  and switch off the flame. The pradhaman thickens as it cools down.
Heat ghee in a heavy bottom pan and roast chopped coconut,cashew nuts and raisins, pour over the pradhaman and mix. Serve warm or chilled.


If you like desserts like payasam and pradhaman check these recipes too..
Pal payasam
Palada Pradhaman
Chakka Pradhaman
Ada Pradhaman
Neipayasam

For more Kerala Sadhya recipes check my page 100 Kerala Sadhya Recipes

Try this,
Hope you will all enjoy!


Labels:

Comments

  1. Rafeeda ARSeptember 16, 2019 at 12:30 AM

    I would love to take one of those bowls and indulge in that payasam now... So well made, so tempting...

    ReplyDelete
    Replies
    1. Suja ManojSeptember 17, 2019 at 11:42 AM

      Thanks Rafeeda for stopping by and for the sweet comment :)

      Delete

Post a Comment

Popular Posts

Samosa

Samosa When it comes to deep fried snacks my favorite is samosa. There can be very few who can resist this spicy stuffed pastry. When ever I think of samosas I think of those street food vendors in India who sell the most delicious samosas ever.The taste of those samosa and the crispness and perfection of the pastry dough is really hard to recreate.  I tried making it several times and most experiments where disasters. I should admit that I learned it the hard way.The stuffing I have used here is a spicy and tasty potato peas combo.You can be creative with the filling There are different fillings both vegetarian and non- vegetarian,sweet and savory. Cooking time- 45 minutes Recipe Type- snack Cuisine - Indian Ingredients For the dough All purpose flour/maida- 1 1/2 cup Ajwain seed- 3/4 tsp Ghee/oil- 2 1/2 tsp ( use ghee for better results) salt to taste For the filling Potatoes- 2 medium Green peas- 1/2 cup Ginger chopped- 1 tsp Green chilly finely chopp...
43 comments
Read more

Dil Pasand (Sweet Puffs)

Dil Pasand (Sweet Puffs) Dilpasand/Dilkush is a snack made with puff pastry and has a sweet filling.This sweet puff is found bakeries and food stalls all over South India.Back in my home town the bakeries sell two versions of this. It had the same filling of sweet coconut,nuts and tutti-fruit. The only difference was the crust It can be either flaky crispy puff pastry or a sort of rough pasty dough sometimes very close to sweet bun.If you are craving for something sweet as a tea time snack try this simple and yummy snack. Ingredients Pastry dough sheets-2 Egg white-1 (for the glaze) For the filling Shredded coconut-3/4 cup Cashew nuts-  8-10 Raisins- a few Glazed cherries- 1/2 cup Tutti fruit- 2 tbs Sugar- 2 tbs ( adjust according to your taste  I used more of glazed cherry which was sweet) Cardamon powder- 1/2 tsp Ghee- 1/2 tsp To make the filling Heat ghee in a pan and slightly fry cashews and raisins and keep aside. Next slightly roast coc...
47 comments
Read more

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please s...
6 comments
Read more