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Nendram Pazham Pradhaman (Payasam) Recipe

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. 
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 539kcal

Equipment

  • Cooking pot
  • Blender
  • Potato masher

Ingredients

  • 4 no Ripe Plantain | Nendrapazham around 3 cups
  • 2 cup Jaggery grated
  • 1 cup Coconut Milk First Extract
  • 2 cups Coconut Milk Second Extract
  • 2 tbsp Ghee
  • 3 tbsp Cashews
  • 3 tbsp Coconut chopped into small pieces
  • 1 tsp Ground Cardamom

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Video

Notes

  • 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 papadum 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.

Nutrition

Serving: 1servings | Calories: 539kcal | Carbohydrates: 73g | Protein: 3g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 39mg | Potassium: 211mg | Fiber: 0.5g | Sugar: 68g | Vitamin C: 1mg | Calcium: 40mg | Iron: 4mg
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