Plantain Pradhaman (payasam). Payasam is one of the most important dishes which malayalees enjoy during festivals,and special occasions like birthdays. etc. Last week I tried a new recipe with ada and ripe plantains. It was really yummy and was highly demanding.
Chips can be made with nenthran kaya (Raw Plantain). Pradhaman is my favourite kheer (payasam). Pazham Pradhaman is one of the popular payasams (Kerala dessert) served with the traditional Kerala Sadhya or feast. You can cook Plantain Pradhaman (payasam) using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Plantain Pradhaman (payasam)
- Prepare 2 cups of plantains Ripe smashed-2 cups.
- It’s 200 gms of Ada.
- You need 500 gms of molasses.
- You need 4 cups of coconut grated.
- You need 50 gms of cashews.
- You need 50 gms of kismis.
- Prepare 1 tbsp of ginger cardamom , powdered.
- It’s 1/4 cup of ghee.
There are many forms of pradhaman based on the main ingredient used. Here is the recipe of an easy pazham payasam made from ripe plantains. Great recipe for Plantain Pradhaman (payasam). Payasam is one of the most important dishes which malayalees enjoy during festivals,and special occasions like birthdays. etc.
Plantain Pradhaman (payasam) step by step
- Cook the ada in water adding a tsp of ghee and strain out and keep aside..
- Dissolve the molasses in boiling water,filter and keep aside..
- Saute the smashed plantains with a spoon full of ghee and a cup of molasses,till it is cooked soft. Extract milk from the coconut adding hot water or crushing.There should be 2 cups of first extract and 2 cups of second extract..
- Fry the cashews and kismis in balance ghee and keep aside.
- Boil the molasses,add the cooked ada and continue stirring for15 minutes till the ada is well blended with the molasses.Add the plantains cooked as above continue stirring. Add the second extract of coconut milk.Continue stirring,till everything is blended.Add the fried cashews and kismis along with the ghee used for frying. Add the final extract of milk,followed by the powdered spices.Mix well. Boil for a few more minutes. Take off from the stove.Yummy payasam is ready.Serve hot or cold..
Last week I tried a new recipe with ada and ripe plantains. It was really yummy and was highly demanding. Payasam and pradhaman are both dessert or pudding, but when it comes to making pradhaman there is a time- honored cooking technique. Payasam is easier to make but pradhaman is time- consuming. It is cooked and reduced and then cooked again- sort of double cooking which adds richness and flavor.