Pazham Pradhaman

Ingredients:

1/2 kg ripe bananas / plantains / nendrapazham

300 gm jaggery, crushed

1 1/2 cup thin coconut milk (3rd extract)

2 cups semi thick coconut milk (2nd extract)

1 cup thick coconut milk (1st extract)

1/4 tsp cardamom powder

1/4 tsp cumin powder

1/2 tsp dry ginger powder

a pinch of salt

2 1/2 tbsp ghee

3-4 tbsp coconut pieces

Preparation:

1. Add chopped bananas and thin coconut milk ( 3rd extract ) in a pan and cook covered till the bananas are cooked well and the water dries.
2. Remove from the flame and allow to cool and then grind to a paste and keep it aside.
3. In a pan, melt crushed jaggery adding 1/4 cup of water and then strain it and keep it aside.
4. Heat a uruli / thick bottomed pan and add 1 tbsp of ghee and banana paste and saute well for 7-8 minutes.
5. Then add strained jaggery syrup and saute well till separates from the pan. Add 1/2 tbsp ghee and saute well.
6. Now add semi thick coconut milk ( 2nd extract ) little by little and mix well and cook for 5 minutes at medium flame.
7. In a bowl, add dry ginger powder, cardamom powder and cumin powder and mix well with 1/4 cup thick coconut milk ( 1st extract ).
8. Add this mix and remaining thick coconut milk to the pradhaman, mix well and cook for 2-3 minutes at low flame. Don't allow to boil. Switch off the flame.
9. Heat 1 tbsp ghee in a pan and fry the coconut pieces till golden brown.
10. Add this to the pradhaman and add a pinch of salt and mix well…Serve warm…