Welcoming 2007 with this sweet treat from kerala.........Pazham Pradhaman !Pazham Pradhaman is cooked with ripe plantains knows as 'nendra pazham', jaggery and coconut milk. Traditionally it is cooked in a vessel called uruli. Cooking in uruli gives a better taste to the pradhaman.
250 gm - Extra ripe plantains
250 gm - Jaggery
1 big whole - Coconut grated (for extracting milk)
For Garnishing1/4 cup - Coconut chopped into bits
1/4 cup - Cashew nuts
1/2 cup - Ghee ( clarified butter )
Method1 ) Extract coconut milk three times with the grated coconut, using a blender. 1st extract - 1 cup, 2nd extract - 1 cup, 3rd extract - 1 1/2 cup. Set aside.
2 ) Chop the ripe plantains into 4 parts and steam cook till well cooked. Cool and then peel the skin off. Cut in the center and remove the seeds. Grind with little water to a smooth paste and set aside.
3 ) In little water melt jaggery and make a thick syrup. Strain to remove any impurities and set aside.
4 ) In a heavy bottom pan, add 2 to 3 tablespoons of ghee. Add the ground plantain paste and the jaggery syrup. Cook till it thickens to a Varattiyathu stage.
5 ) Add 3rd extracted milk. Stir and cook till it thickens up. Then add 2nd extracted milk and cook for 5 minutes. Then add the 1st extracted milk and take off the stove
6 ) In a pan fry coconut bits and cashew nuts in ghee till it's a golden brown in colour. Garnish the pradhaman with this.
Serve hot. Personally i like to refrigerate the payasam and have it cold.