Pazham Pradhaman
Ingredients
- 5 Ripe Plantain (Netrapazham)
- 2 cup Jaggery
- 3 tablespoon Ghee.
- 1 1/2 teaspoon Cardamom+Sugar
- 1/4 cup Coconut strips
- 1 1/2 cup Coconut milk (thinner)
- 1 cup Coconut Milk (thin)
- 1 cup coconut milk (thick)
Instructions
- 1 First, extract coconut milk in three consistencies: thick (1 cup), thin (1 cup), and thinner (1½ cups). Keep them separately.
- 2
Steam the ripe plantains until soft. Once cooled, slice them into four pieces, remove the seeds, and mash well.- 3
Melt 2 cups of jaggery with a tablespoon of water. Strain the syrup to remove any impurities and set it aside.- 4
Heat a tablespoon of ghee in a thick-bottomed pan and sauté the mashed plantains for 2 to 3 minutes.- 5
Add the strained jaggery syrup to the mashed plantains and stir well. Allow it to boil gently without adding extra water.- 6
When it begins to bubble, add 2 teaspoons of ghee and mix everything well.- 7
Pour in the thinner coconut milk first and stir continuously to avoid curdling.- 8
As the mixture thickens and continues to cook, add the thin coconut milk and combine well.- 9
In a small bowl, mix the thick coconut milk with cardamom-sugar powder and stir until well combined.- 10
Add this thick coconut milk mixture to the pradhaman and gently stir. Do not allow it to boil after this stage. Switch off the flame and let it rest.- 11
For garnish, heat 2 to 3 teaspoons of ghee in a small pan. Fry ¼ cup of coconut strips until golden brown.- 12
Add the fried coconut strips and ghee to the pradhaman and mix everything thoroughly.- 13
Your rich and fragrant Pazham Pradhaman is ready to be served warm or at room temperature. Enjoy this delightful Kerala classic at your next festive meal. - 2
