Nendram Pazham Pradhaman

Nendra Pazham Pradhaman (Payasam) also known as nendran pradhaman or banana payasam is a popular Kerala dessert made specially on Onam occasion. Onam is just around the corner and this mouthwatering Nendran payasam recipe is the perfect festive recipe to try for your Onam sadya feast. Learn how to make best banana pradhaman recipe with step by step pictures and video. 

Nendram Pazham Pradhaman (Payasam)

Amma used to give us steamed bananas when we were little. Whenever she makes puttu, she will add cut bananas along with the coconut inside the steamer and cook it. We used to fight for that steamed banana pieces.  Specially the ripe plantain(a variety of banana) which gets more tasty when it is steamed. I have heard that they mash up steamed banana and feed toddlers. This makes them chubby and healthy. Our recipe has nothing to do with steamed bananas.

Jump to:

• About Nendram Pazham Pradhaman Recipe
• Watch Nendrapazham Pradhaman Video
• Nendram Pazham Pradhaman Ingredients
• Tips for Pradhaman to Taste Better
• How to Make Nendram Pazham Pradhaman (Stepwise Pictures)
• Expert Tips
• 📖 Recipe Card

I have a special payasam for you guys today. This one is specially served on Onam, in Kerala household. The aroma of this payasam is wonderful with all those bananas, ghee, coconut milk and cardamom. I love it so much, so thought of sharing it with you all. This nendran pazham pradhaman is not only tasty but so healthy. 

About Nendram Pazham Pradhaman Recipe

Nendran pazham is also known as nendran banana, nendrapazham or Kerala banana. It is one of the most nutritious banana you will ever find. This Kerala banana is consumed in Kerala and other parts of Tamilnadu. Nendran banana is used to make many desserts like nendran roast, ethakka appam, stuffed nendran or added in puttu. But this pradhaman is one of the most popular dish which is made specially for Onam occasion. 

Pradhaman is another word for payasam, but usually pradhaman has jaggery added instead of white sugar. You can make Pradhaman so many ways, ada pradhaman, chakka pradhaman are some of the popular dishes. It is made with jaggery, coconut milk, cardamom, chopped coconut, nuts and dry fruits. Nendrapazham pradhaman is made with nendran bananas and these ingredients. 

There is one important trick you have to follow whenever you make pradhaman is cooking the main ingredients with jaggery for a long time till it get jam like consistency. It can be nendran banana, jack fruit, lentils or ada. Cooking it with jaggery till jam like consistency is called as “Varatti” which means thickening the mixture so it caramelises. We use this technique in chakka varattiyathu. When the jaggery caramelises, it adds so much flavour to the pradhaman. 

Also use two extract of coconut milk. Second extract is used in the beginning after the jaggery caramelises. First extract of coconut milk is added in the end and turn off the heat immediately. This makes the payasam so flavourful. I have shared all the steps in the recipe below. 

Similar Recipes

Ada Pradhaman

Palada Payasam

Chakka pradhaman

Beetroot payasam

Semiya Payasam

Watch Nendrapazham Pradhaman Video

Nendram Pazham Pradhaman Ingredients

Ripe Nendran Banana - Nendran banana is also known as plantain or Kerala bananas. Choose ripe banana for making any type of dessert. Ripe bananas has the intense nendran aroma which cannot be replaced. 

Jaggery - I used powdered jaggery so I added it directly into the payasam. If you have the rock jaggery, you might need to cook it with water till jaggery melts, strain it and use in the payasam. 

Coconut Milk - two extract of coconut milk is used. First and second extract of fresh coconut is used. Second extract is used in the beginning after the jaggery caramelises. First extract of coconut milk is added in the end and turn off the heat immediately. This makes the payasam so flavourful. I have shared all the steps in the recipe below. 

Ghee - pure ghee imparts so much flavour in your pradhaman or payasam.

Nuts and Dried Fruits - I used cashews alone in payasam. You can use kishmish also. Fry them in ghee till golden and add to pradhaman. 

Coconut - chop coconut fine and fry them in ghee till golden before adding into the ghee.

Cardamom Powder - ground cardamom is added in the end which adds flavour to the payasam. 

Tips for Pradhaman to Taste Better

Choosing banana - Choose ripe nendran banana for making any type of dessert. Nendran banana should be used in this recipe. Ripe nendran bananas has the intense unique flavour of nendran aroma which cannot be replaced. Over ripe banana can be used as well. 

Using Jaggery - once banana is steam cooked, mash it well and add in jaggery. Use enough jaggery so it cooks together to form a jam like consistency. Use dark colour jaggery for best taste and colour. 

Caramelizing or Varatti - There is one important trick you have to follow whenever you make pradhaman is cooking the main ingredients with jaggery for a long time till it get jam like consistency. It can be nendran banana, jack fruit, lentils or ada. Cooking it with jaggery till jam like consistency is called as “Varatti” which means thickening the mixture so it caramelises. We use this technique in chakka varattiyathu. When the jaggery caramelises, it adds so much flavour to the pradhaman. 

Coconut Milk - when adding coconut milk, take care to reduce the flame low before adding it. Also use two extract of coconut milk. Second extract is used in the beginning after the jaggery caramelises. First extract of coconut milk is added in the end and turn off the heat immediately. This makes the payasam so flavourful. I have shared all the steps in the recipe below. 

Topping - chopped coconut is important because it adds a nice crunch to the payasam. You can add any nuts that you prefer. 

How to Make Nendrapazham Pradhaman in 4 Easy Steps

Cooking banana - Heat ghee in a pan. Add chopped bananas in a kadai and saute for 2 minutes. Add a splash of water if needed and let it cook covered for 5 mins till they are cooked and tender. Mash it using a potato masher till crushed. 

Nendran Varati -  Add jaggery to the mashed banana and mix well. Keep cooking it for 8 to 10 minutes until it thickens and starts caramelising. Add little ghee at a time and mix well. Continue cooking until the banana thickens to a jam like consistency. 

Making banana pradhaman - once the banana varatti thickens, add in thin coconut milk and mix well. Let it cook for 5 to 10 minutes till it thickens and cooks with the banana. Once it cooks, add in thick coconut milk and mix well. Add cardamom powder and mix well. Your banana pradhaman is ready. 

Toppings - Heat ghee in a pan. Add in chopped coconut and fry till golden brown. Add in cashews and raisins and fry till golden. Pour this into the pradhaman and mix well. Serve hot or warm.

How to Make Nendram Pazham Pradhaman (Stepwise Pictures)

Cooking Nendran Banana

1)Heat 1 tbsp ghee in a pot. I used a heavy bottom pot.

2)Add peeled and chopped nendran bananas in a kadai and saute for 2 minutes. You can add a splash of water for cooking the bananas.

3)Add a splash of water if needed and let it cook covered for 5 mins till they are cooked and tender. 

4)Once the bananas are cooked, Mash it using a potato masher till crushed. 

Varatti or Caramelizing Banana

5)Add in jaggery into the mashed banana. I used powdered jaggery so I added it directly into the payasam. If you have the rock jaggery, you might need to cook it with water till jaggery melts, strain it and use in the payasam. 

6)Keep cooking it for 8 to 10 minutes until it thickens and starts caramelising.

7)Now you can see the banana has thickened well.

8)Add little ghee at a time and mix well. Continue cooking until the banana thickens to a jam like consistency. 

9)Cook on low heat till it thickens and leaves the sides of the pan.

10)This is the consistency we are looking for. It will smell caramel like.

Making Pradhaman

11)once the banana varatti thickens, add in thin coconut milk and mix well.

12)Let it cook for 5 to 10 minutes till it thickens and cooks with the banana.

13)Once it cooks, add in thick coconut milk, cardamom powder and mix well. Turn off the heat immediately.

14)Banana pradhaman is ready.

Making Toppings

15)Heat ghee in a pan. 

16)Add in chopped coconut into the ghee.

17)fry till the coconut gets light golden.

18)Add in cashews and mix well. Add in raisins and fry till golden.

19)Now the nuts has turned golden in colour.

20) Pour this into the pradhaman and mix well.

21)Serve hot or warm.

Expert Tips

• You have to use Kerala variety nendran banana for this payasam. Other banana won’t give the same flavour. 
• Use ripe banana for best taste and aroma. 
• Use dark coloured jaggery which caramelises and give intense flavour. 
• Extract fresh coconut milk, use both first and second extract of coconut milk in the pradhaman. 
• You can use ground ginger for flavouring the pradhaman. 

Serving & Storage

You can serve Nendrapazham Pradham with papadam in banana leaf for authentic flavour. Cooked banana Varati can be stored in an air tight container in fridge for many months. You can reheat the Varati, add coconut milk and make pradhaman. 

More Pradhaman or Payasam Recipes

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