Banana Payasam

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Banana Payasam

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 45 Min

Total Time : 1 Hr 5 Min

Ingredients

Serves : 5
  • 1 kgs ripe bananas(nenthrapazham)


  • 1 kgs jaggery (sharkkara)


  • 2 1/2 cups thick coconut milk


  • 4-5 cups thin coconut milk:


  • 4-5 nos cardamom


  • 1/2 tsp jeera


  • 1/4 piece dry ginger


  • 1/2 cups cherupayar parippu


  • 3 tsp finely sliced coconut pieces:


  • 3 tbsp ghee


  • 2 tbsp cashewnuts, broken.


  • 2 tbsp kismis (raisins)

Directions

  • Blend the bananas in a blender or mixie. You can mash with fork too. Melt jaggery with little water (about 1/4 cup), when cooled strain and keep aside.
  • Heat a large heavy bottom pan with ghee, add in the mashed bananas. Mix well, and let it cook for 5 min. Add in the melted jaggery and mix into the bananas and simmer for 15 minutes.
  • While it is simmering, put the cleaned dal (cherupayar parippu) into a pressure cook and cook for 3-4 whistles, keep aside. Grind cardamon, dry ginger, and jeera; keep aside.
  • Add the cooked dal (cherupayar parippu into the banana-jaggery and mix well. Simmer and mix for 5 minutes.
  • Add in the thin coconut milk and mix everything together and allow it to boil. Once it starts to boil put the flame in medium or low flame and allow it to simmer until it becomes thick (about 15-20 minutes.
  • Add in the thick coconut milk, and the ground spices. When about to boil, simmer for 2-3 minutes.
  • Heat a tadka pan with 1 tbsp ghee and add in thinly sliced coconut; once it starts to brown add in cashewnuts, and then lastly kismis.
  • Pour this over the payasam, mix well and serve.