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Delicious and easy Pazham or Nenthrapazham halwa
Published On: 20 Mar 2006
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Peel the bananas and scrape out the black-veined centre.
Mash the bananas into pulp.
Warm the ghee in a pan and add the banana pulp.
Cook, until the mixture turns light brown.
Add the crushed jaggery. Stir well.
Add the cardamom powder and the chopped almonds.
Stir well until the almonds are lightly roasted.
Garnish with almond flakes.
:- If you add 1 tsp of fried coconut flakes and 2 cups of coconut milk to this dish and warm it slightly, it can be served as a South Indian sweet called Pazha Paayasam (Banana Pudding):- Choose only ripe bananas to make this dish. :- You may use plantain to make Nenthrapazha halwa, but it needs to be steamed first before being mashed.
I was searching for a recipe with Robusta pazham, coz we don`t get the ususal kerala banana here.
Tried it,Soo easy came out really well.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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