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Payasam with Banana(Nenthrapazham) and Jaggery(Sharkkara)
Published On: 09 Sep 2005
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
for more details, click the name of the ingredient
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
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
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
Cook the ripe bananas well (preferably in a pressure cooker).
Remove the black thread-like things from them and beat the bananas in a mixer grinder.
:- Please use only ripe bananas.
Grate the coconuts and prepare thick coconut milk(1 glass), thin coconut milk(3 glasses) and very thin coconut milk(4 - 5 glasses).
Dissolve jaggery in some water and keep it on fire.
Cook it for some time and filter the contents to get rid of the sediments.
Heat up a vessel(preferably Urali).
Put the beaten bananas and the filtered jaggery water into this and cook.
Add ghee in between into this.
When fully cooked, add the thinner coconut milk and allow it to boil.
Wait for the water content to get reduced.
Add the thin coconut milk and allow it to boil and get reduced.
Mix together the powdered cardamom and the thick coconut milk and pour this into the Urali.
:- Do not allow it to boil.
Lower the flame and heat it through.
Fry the cashewnuts and raisins in the remaining ghee and add this to the payasam.
Super yummy everyone liked it a lot....thanksa lot.....
it s yummy................. all in my family enjoyed a lot
wow, this is yummy yummy.we all enjoyed it thank you for the recipie
Hi... I prepared this payasam... and it came out yummiee.... thanks for this nice easy recipe...
I tries this one,All of them in my house like this very much.
yummy taste.....very good one thanx a lot
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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.
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