2 ripe bananas, sliced into round pieces
1/4 cup sago/ chavvary
2 cups thin coconut milk
1 cup thick coconut milk
1/4 tsp cardamom powder
sugar as required
pinch of salt
1 tbsp ghee
few raisins and cashew nuts
- In a sauce pan, add thin coconut milk and bring to boil. Then add sago to this and cook in low flame till done.
- Add sliced bananas to this and when it is cooked upto 3/4th ,add thick coconut milk . When it starts boiling, switch off the flame.
- Add cardamom powder ,sugar and salt and stir well.
- Heat ghee in a small pan, fry cashew nuts and raisins and pour this to the prepared paal vaayakka….Mix well and serve….
Recipe Source: Vanitha Magazine
Sending to Ramadan Friendly Recipes hosted by The Halal Foodie
Also sending to Joy from Fasting to Feasting – V hosted by Yummy Food