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  1. Pazham pradhaman or Plantain Payasam is a typical Kerala dessert often served at the end of the feast.
  2. First of all, we need to collect coconut milk in three consistency. The thick one(1 cup), the Thin one(one cup), and the thinner one(one and half cup).
  3. Then, we need to steam the plantains. When cooked, slice into four pieces, remove the seeds and mash it well.
  4. Next, we will melt the jaggery. Two cups of jaggery with a tablespoon of water. Melt it and keep it aside
  5. Now, we have to roast the mashed plantains with a tablespoon of ghee. Just two-three minutes is enough.
  6. You can add the jaggery syrup now. But add it only after straining, to remove impurities.
  7. Let’s allow it to boil. no need to add extra water. When it starts to boil,  add two teaspoon ghee and mix well
  8. It’s time to add Coconut milk. The thinner one is added. stir continuously.
  9. When the mixture becomes thicker and boiling, we will add the Thin Coconut milk. mix well
  10. When the mixture starts to become thicker, we will add thick coconut milk. But before add it, we will add some cardamom powder to it
  11. Here we added cardamom and Sugar mixture. Add it to coconut milk and combine well
  12. Add it to the pradhaman and mix it well. We won’t let the mixture boil after adding the thick coconut milk. Remove it from flame and keep it aside.
  13. Now, we will garnish it with coconut strips. Heat two-three teaspoon ghee, fry quarter cup coconut strips to brown colour.
  14. Add it to the pradhaman and mix it well. That’s it. Our Plantain Payasam or Pazham pradhaman is ready.