Pazham Pradhaman / Kerala Banana Dessert - Onam Sadhya Vibhavangal 20

Recipe Source : Rinku's Kitchen Treats   Recipe Author: Rinku Naveen

Nendra Pazham - 3 (approx 700g)
Jaggery- 200 g
Coconut  - 1 medium
   Coconut Milk First Extract - 1/2 cup
   Coconut Milk Second Extract - 2 cups
Ghee - 1/4 cup + 1 tsp
Cardamom Powder - 1/4 tsp
Salt - a pinch
Cashew nuts(split) - 3 tbsp
Coconut Pieces - 1/4 cup
Water - 1/2 cup+ 1/4 cup+ 1 1/2 cup + 1/2 cup


Wash the nendra bananas well. Peel and cook in a pressure cooker with sufficient water until you hear 2 whistles.
Strain the water. Grind the bananas adding 1/2 cup water into a fine paste. 
Grate the coconut.
Add 1/4 cup water to the coconut and pulse it in a mixer. Pass it through a fine sieve and press it to remove the first extract.
Add 1 1/2 cup water again to the coconut and remove the second extract.
Heat a wok/ kadai. Add the ghee. 
When ghee is warm add the banana paste and saute. Keep stirring on medium to low flame.
Meanwhile heat 1/2 cup water along with the jaggery and let it melt. Stir in between.
When the water in the wok has evaporated and the paste becomes thick add in the jaggery after straining.
Let it cook on low flame. Stir in between. When it becomes thick add in the second extract coconut milk.
Keep stirring till it becomes thick and the excess water has evaporated.
Add in the cardamom powder. 
Switch off the flame and add the first extract. Keep aside.
In a small kadai heat 1 tsp ghee. Fry the coconut pieces till they are golden brown in colour. Remove with a slotted spoon and transfer it to the pradhaman. Keep flame low.
In the same ghee add the cashews and fry them till golden.
Add it to the pradhaman.
Stir well and serve.

Use ripe bananas.