A payasam/kheer is referred as Pradhaman when the main ingredients are jaggery and coconut milk. The basic recipe for any pradhaman except Palad is the same. The key ingredient like pazham/chakka/chana dal/moong dal is cooked in jaggery and coconut milk. Pazha pradhaman is a Kerala speciality where ripe Nenthrapazham is used. Make sure the bananas are very ripe, else you taste the raw flavor in the pradhaman.
Take two very ripe bananas and steam cook till soft. Remove the skin and slit the banana vertically. Remove the inner black portion. Mash the banana to pulp. You can pulse for few seconds in the mixie or use a hand blender.
banana puree - 1 cup
jaggery powdered - 1 1/2 cup
coconut milk extracted from one big coconut
chopped coconut pieces - 2 tblspn
ghee - 2 tablespoon
Extracting coconut milk
Grate the coconuts. Add one cup of water and grind in the mixie. Extract the thick milk using a cheese cloth. Add another 1 1/2 cups of water and repeat the step of grinding and extracting. You get a thinner extract of coconut milk. Once again add 1 1/2 cups of water and extract the last set of very thin milk. I don't use the store bought coconut milk. Its always fresh milk extracted. So if you are using store bought, adjust the consistency of the milk, accordingly.
Heat a tablespoon of ghee in a pan. Add the mashed banana and saute for few minutes.Melt jaggery with 1/2 cup of water. Strain to remove any impurities. Mix in the mashed banana puree to the jaggery syrup and the third coconut milk. Bring to a boil and let it simmer. When it starts to thicken, Stir in the second milk and bring it to boil. Finally add the first thick milk and remove from fire. Stir well to mix the thick milk added. After adding the thick milk, it should not be heated to avoid curdling.
In a pan, roast the coconut pieces in ghee till brown and garnish the pradhaman with the roasted coconut pieces. Usually cardamom is not added, but if you wish, you can add some cardamom powder too.
This goes to Sunshinemom's FIC-Brown.
If ghee replaced with some vegan butter, its a vegan sweet. And it joins the cleberation at Vaishali's vegan kitchen.
Malar and Sowmya has passed on the Butterfly award for the coolest blog. Thanks Malar and Sowmya for thinking of my blog.