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Preparation Time : 301
Cook Time : 15
Total Time : 316
Ripe bananas (small size) 6 nos
Jaggery 500 gms
Dried ginger, cumin, cardamom(taken in equal quantities and powdered) 1 tbsp
Coconut milk 600 ml
coconut chopped (thengaakkothu) (For garnishing) 2 tbsp
Cashew nut bits, Raisins(For garnishing) 1 tbsp
Skin and cut the bananas into 2 or 3. Cook in a wide pan with adequate water. Stir the pieces in between and mash the bananas.
Take jaggery in another pan. Add 1 cup water and boil. When it is completely dissolved, strain and remove any dirt. Boil the solution till it is thickened, switch off the flame.
When the plantains are cooked and there is no water left, mash it well. It is better to use a thick bottomed vessel. Add the melted jaggery and 2 table spoons of ghee and cook on low heat stirring continuously. When the water is almost dried add a little more ghee and cook again.
Switch off the heat and continue stirring. Add coconut milk little by little, stirring continuously. When the whole coconut milk is added and mixed well heat on low flame till the raw smell of coconut is gone and the prathaman is reasonably hot. Make sure not to let the mix boil. Add the powdered dried ginger, cumin and cardamom and mix well.
Heat the remaining ghee and fry chopped coconut, cashewnut and raisins. Add this to the Pradhaman/ kheer.
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