Nenthrapazha Pradhaman

Payasam with Ripe plantains(Nenthrapazham)

Nenthrapazha Pradhaman

Payasam with Ripe plantains(Nenthrapazham)

Category : Desserts, Payasam

By Maneka Nirmal

Published On: 21 Apr 2005

Rating: 5
5 Votes, 4 Reviews
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1 Hour
Served : 10
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Step 1

Extract thick(first) and thin(second) milk from the 2 coconuts and keep them aside.

Step 2

: Or you can use canned coconut milk.

Step 3

In a food processor/chopper, chop the ripe plantains finely.

Step 4

:- It shouldn¦t have any lumpsa

Step 5

Heat ghee in a thick bottomed pan.

Step 6

Fry the finely chopped plantains.

Step 7

Add crushed jaggery and fry well.

Step 8

Add the second extract of the coconut milk and boil well.

Step 9

When it thickens, remove from fire and add the first extract.

Step 10

Fry the coconut pieces, cashews and raisins in ghee.

Step 11

Add it to the above payasam.

Step 12

Mix well.

Step 13

:- 1) If u r using canned coconut milk, avoid the two steps of extracting milk

Step 14

Use one cup of water for one tin of coconut milk to dilute it, but u can use more or less according to the thickness and quality of the milk.

Step 15

After adding the jaggery, check the level of sweetness and add, if reqd.

Step 16

Use only extra ripe plantains. Don¦t worry if u don¦t get ripe plantains in U.S. You will get good raw plantains in all grocery stores. Buy it and keep it in the container in which you keep rice. The plantains will turn very ripe within 2 - 3 days.


Today being my birthday tried out this husband just loved it..I never knew that pazhapradhaman was this simple.Thanx a lot...


Thanks my friend, very helpful for NRIs like us.


I was a bit pessimistic about its outcome when I started making .But that turned out to be wrong Owesome!!!!!!!!!!!!

indira murali

valare nannayittundu...assal kerala pradhman..we r just craving to have it family gives this recipe a five star rating...

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