Monday, 1 October 2012

How to make Pazham Payasam (Banana Payasam)


  • Banana                                                    1 kg (ripe)

  • Jaggery     (sharkkara)                          750gm

  • Coconut                                                   3 nos

  • Ghee                                                       50 gm

  • Cardamom (elakka)                               50 gm

  • Cashew nuts                                           50 gm

  • Raisins (onakka munthiri)                     50 gm


  •          Cook the ripe bananas well.
  •         smash the banana .                
  •          Dissolve jaggery in some water and keep it   on fire.
  •          grate the coconuts and prepare thick coconut  milk (2cup),thin coconut milk (3).
  •          Heat uruali or thick bottom pan pour 2spoon ghee.
  •          Add the smashed banana and mix it well with the ghee stir it for 2or 3 minutes.
  •          Add filtered jiggery syrup in to this and cook.
  •          Add ghee in between in to this.
  •           When fully cooked add thin coconut milk and allow it to boil.
  •        The water content to get reduced.
  •        Add thick coconut milk (do not allow it to boil)
  •          Add the cardamom in to payasam.
  •           Lower flame and heat it through.
  •        Fry the cashew nuts and raisins in the remaining ghee and add thus payasam.
  •        Serve it .

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