- Ripe banana :1/2 kg (2 to 3 bananas medium sized)
- Jaggery: 250 gm
- Cardamom : 5nos ( crush it well)
- Ghee : as required.
- Coconut : 1 grated coconut
- Cashew nuts : 10 nos
- Raisins : 10 nos
- water: as required
Steam the banana. Once it is cooked, allow to cool, then peel off the bananas. Mash it well using spoon or hand. Remove the black strip on it. You can make the paste of banana in a mixer.
In a pan add 2 tbs of ghee , roast the cashews and raisins in the ghee
Making coconut milk:
Mix the grated coconut and water( 1 glass water) in a mixer, Filter the milk from the coconut and set aside. This is coconut’s first milk. From this remainder of coconut pour 1 cup water and mix it using mixer. Take the milk from it. This is coconuts second milk. Second milk is not so thick, because we prepare it from remaining coconut after taking first milk.
Preparing Jaggery syrup:
Heat a steel vessel in stove, add 3/4 glass of water and jaggery. Melt the jaggery and make a thick syrup. once it cooled filter the syrup and set aside
In a cooker or a vessel add mashed banana and jaggery syrup.
Stir it continuously for 20 minutes. once it become thick pour coconuts second milk into it. mix it well and stir continuously for 30 minutes. Take care of minimum 30 minutes continuous stirring.
After 30 minutes of mixing add cardamom powder and coconuts first milk. Stir it well for 2 minutes. Finally add roasted cashews and raisins.Then off the flame.
No need to cook more after adding coconuts second milk.
Pazha pradhaman is ready to serve.