Nenthrpazam Pradhaman

Happy Vishu and Tamil New Year Greeting to you all!! 

A very rich treat to the tongue, the flavor of banana and coconut goes hand in hand. Many of them like to have this pradhaman chilled.  True me too love this chilled.

I personally don’t  like to add cardamom and coconut pieces. I love to add fried jeera which is powdered and added to this recipe as this goes very well with banana and that the flavor of the banana can be felt every mouth as you sip. I you want cardamom and fried coconut pieces do so but avoid the jeera then.

It takes a long process as we need to stand and keep stirring it through out otherwise so its better to do this at ease. Today it just slipped and see my cashews got a bit burnt L

Time Taken  for this recipe : 1 and half hours

Ingredients

Nenthrapazham  riped  - 2 nos
Jagerry syrup =  : ¾  cup *
Coconut milk – 2^nd  extract  1                                                     Coconut milk -1^st  extract – ½  cup                                         Cashew nut -  10 nos.                                                               Raisins  - 20 nos                                                                           Jeera fried and powdered – tsp                                                 Ghee  - 2 tbsp

*increase or decrease the sweetness depending on the sweetness of the banana and your taste.

Extract coconut milk

I used one and half grated coconut. Just dunk them into a mixie, add  half cup of hot water and  grind it.  Pass through a sieve  and you get the 1^st extract of  half  cup of milk.

Put back the coconut and add another one cup of water and grind it. Pass through sieve and you get the 2^nd extract of 1 cup of thin milk.

Method :

Add about half  cup of water to that add in the banana pieces cook them till they are soft. Let his cool down

Mash the bananas to a paste (I used a mixie and pureed it) without any lumps.

In the meanwhile in another bowl add half cup of water and throw in the  jaggery and let this melt, then put of the flame  and we will  use a filter and remove all the impurities and keep aside.

Add 1 tbsp of  ghee, fry cashew and raisins and keep aside.

To the same ghee we are going to fry the mashed banana paste for 5 mintues.  Now add 1 tbsp of the ghee and continue to fry  another 5 minutes.

Add the jaggery and cook in medium heat until the mixture thickens. Keep mixing as it might get burnt the sides.

When it turns thick add the coconut 2^nd extract, this will make the pradhaman watery. Keep stirring here and there often until it turns to reach the thick consistency. Keep it a bit watery as this tends to thicken as  it gets cold.

Now its time to add in the coconut milk 1^st extract, just keep 3 tbsp of the milk and pour the rest into the pradhaman and put off the flame.  Do not boil it again here. Give it a nice mix.

Now take the 3 tbsp of the milk and put in the fried jeera and add to payasam.  

Serve it chilled J

Latha


Sending this to:

http://cuisinedelights.blogspot.in/2013/03/announcement-of-spotlight-april-theme.html
http://vimithaa.blogspot.in/2013/03/hudson-canola-oil-hamper-giveaway.html
http://www.myhomemantra.com/2013/03/31/muli-paratha-and-wtml-april-2013-event/
http://pramithalovecooking.blogspot.in/2013/03/event-announcement-foodabulous-fest_31.html