Nendram Pazham Pradhaman Recipe with Video. Nendram Pazham Payasam is a sweet pudding made with bananas and coconut milk. It happens to be the most aromatic and delicious dessert from Kerala.
This pazham pradhaman also happens to be one of the desserts to be served in Sadhyas during the Thiruvonam Festival.
If a dessert could be made this delectable using very few common ingredients, its this nendran pazham pradhaman
Nenthra Pazham is a variety of banana that is most commonly found in Kerala. It is considered to be very nutritious.
Hence both the raw and ripe Nendran bananas are used in a variety of recipes throughout the year.
If not for the ghee that is used to roast the bananas, cashews and coconut slivers, this dessert could easily be vegan.
You can either serve it warm immediately after cooking it or chilled. My personal choice is to always enjoy it chilled.
If you think the pradhaman is being plain and wish to have a bite to it, you can add cooked sago or vermicelli or broken rice for a change. But it is always made plain only.
Our Favorite Video:
The resting time only enhances the taste and flavour in my opinion. Again this is a recipe that I perfected after learning from Jaya “chechi”.
All about Coconut Milk:
Homemade coconut milk – If possible and time permits, always use freshly extracted coconut milk for the best tasting nendram pazham pradhaman.
You will need first extracted thick coconut milk (Onaam paal) and the second extracted not so thick, thin coconut milk (rendaam paal) to make the pradhaman.
Watch the video below to see how to make homemade coconut milk:
Can I use canned coconut milk?
Yes, you can. If using canned coconut milk, you will need 1 can (400 ml). Use 1/2 the can for thick coconut milk (onaam paal)
Add the remaining 1/2 can coconut milk to 1 cup of warm water to get 1-1/2 cups of second milk (rendaam paal). Always remember to shake the can well before opening.
Apart from that you can also use readymade instant coconut milk powder packets for ease of use.
To get first thick coconut milk, mix 3 tbsp powder to 1 cup warm water.
To get second thin coconut milk, mix 2 tbsp powder to 1-1/2 cup warm water.
But remember that homemade freshly extracted coconut milk is always the best choice.
How to cook Nendram Pazham?
Use ripe banana for the most flavourful pradhaman. This also ensures that you can use less jaggery to sweeten the pradhaman.
You can steam the bananas for 8 to 10 mins using a steamer basket or idli pan. You can also pressure cook the same for 2 whistles over medium flame.
I microwaved the bananas for 3 mins at high. The bananas have to be cooked fully and very soft to the touch. The skin should peel by itself.
After cooking, you can remove the vein with the tiny black seeds that run along the centre. This step is optional and I don’t bother with it.
But if you do not like seeing the tiny seeds in the pradhaman, remove it first before mashing the bananas.
Points to note:
- Use a thick bottomed pan to prevent sticking the bananas from sticking to the pan while roasting.
- The colour of the pradhaman will depend on how dark the jaggery colour is.
- Add more jaggery if you prefer a very sweet pradhaman.
- Use fresh coconut for the slivers.
- Take the time and be patient while roasting the bananas, cashew nuts and coconut slivers. Do it over low flame and don’t burn it.
- After the pradhaman is cooked, it may look thin but as the pradhaman cools, it will thicken up considerably.
- So do not over cook after adding first milk in order to thicken it up further.
- The pradhaman will only curdle if you cook it for longer duration after adding first milk.
You can also try this
Nendram Pazham Pradhaman video below:
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Nendram Pazham Pradhaman recipe with video follows:
Nendram Pazham Pradhaman
- Nendhram Pazham – 2 nos
- First thick coconut milk – 1 cup (see post & video above)
- Second medium coconut milk – 1-1/2 cups
- Jaggery – 3/4 to 1 cup packed
- Ghee – 4 tbsp
- Cashew nuts – 3 tbsp halved or broken
- Coconut slivers – 3 tbsp
- Cardamom powder – 1 tsp
- Dry ginger powder – 1/2 tsp
Cook nendram pazham:
- Cut each nendhran parham into 2 or 3 pieces. Place them in a steamer basket and steam for 8 to 10 mins or till soft. I microwaved it at high for 3 mins.
- Let the bananas cool completely and peel off the skin.
- Add them to a mixie jar and pulse at regular intervals before grinding them to a pulp. Do not add water while grinding. You can also mash with your hands or with a masher.
Make jaggery syrup:
- Add grated jaggery to a sauce pan and add 2 tbsp water. Heat over medium flame and keep mixing till the jaggery dissolves completely.
- Switch off the stove and pass the syrup through a strainer to remove impurities and set aside.
How to make nendram pazham payasam:
- Heat a heavy bottomed pan and add 3 tbsp ghee.
- Once it melts, add the cooked nendran pazham (banana) pulp and mix it well.
- The ghee should get infused well with the pulp. Keep mixing while cooking for 5 mins over low flame.
- Add the jaggery syrup and once again mix well. Cook for 2 to 3 mins.
- Add the second thin coconut milk (rendaam paal) and mix well.
- Cook for 8 to 10 mins and it will start to thicken. Keep mixing often to prevent the pulp from settling at the bottom and burning.
- Add first thick coconut milk (onaam paal) and mix well.
- Cook for 2 mins over low flame and take the pan off the stove.
- Heat a seasoning pan over low flame and add remaining 1 tbsp ghee.
- Add cashew nuts and roast till golden brown over flame.
- Drain the cashew nuts and add it to the Pradhaman.
- Next add coconut slivers and once again cook till they become golden brown and shrink in size.
- Add cardamom and dry ginger powder and mix well.
- Take the pan off the stove and pour this over the pradhaman.
- Mix well and let it rest for few minutes for the flavours to merge.
- Serve this Nendram pazham pradhaman warm immediately or chilled in individual cups.