Nendaram pazham is the famous Kerala banana and Pradaman is a thick kheer or payasam made from this banana.
This banana is highly nutritious and in Kerala we find many people have a banana steamed for breakfast. This banana, in unripe form, is used for making chips. The skin is used to make thol thoran which is a cooked curry or side dish. Ripe nendaram banana is used for making several types of desserts
Nendaram Pazha Pradaman
Very ripe Nendaram pazham (banana) – 2
Jaggery shavings – Equal to the portion of the banana pulp
Coconut milk or whole milk – 2 cups
Cardamamom – 2tsp
Ghee – 3tsp
Salt – A pinch
Cashews – For garnish
Fresh Coconut cut finely – 4-5 tbsp for garnish
Microwave or pressure cook the bananas with skin till well cooked. Allo to cool and remove the skin. Using a blender mash to make a fine pulp.
Measure the pulp, and take equal amount of jaggery shavings. Using very little water make a thick syrup of jaggery. Use a thick bottom vessel or nonstick so that the jaggery does not get burnt. Filter the jaggery solution if there are impurities. Boil well adding a pinch of salt.
Add the mashed banana pulp to this, let this cook well . Keep stirring non stop. Add cardamom powder to this as it gets cooked. Switch off the gas.
Add thick coconut milk. Stir well. simmer slowly but don’t boil after this as the coconut milk may separate.
Using ghee, roast the coconut bits, cashews, cardamom powder separately. Garnish the ” pradaman”… those who are health conscious may use milk instead of coconut milk.
Serve hot .
A pinch of salt is added to any sweet dish made of jaggery, as it is said to bring the flavor of jaggery.