Nendhra Pazha Pradhaman: Kerala Banana Dessert for Onam, Vishu & Sadhya
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Nendhra Pazha Pradhaman – Kerala’s Iconic Banana Payasam for Festivities & Everyday Indulgence |
Nendhra Pazha Pradhaman: A Festive Kerala Dessert for Onam, Vishu, and Sadhya Celebrations
Nendhra Pazha Pradhaman
Nendhra Pazha Pradhaman is a mouth-watering Kerala dessert made with ripe Nendhra Pazham (plantains), coconut milk, and jaggery. This sweet dish is a celebration of the tropical flavours found in South India and other Southeast Asian countries. Whether you're marking a special occasion like Vishu or enjoying a festive meal, Nendhra Pazha Pradhaman brings a taste of Kerala’s rich culinary heritage to your table.
What is Nendhra Pazham (Etha Pazham)?
Nendhra Pazham, also known as Etha Pazham, is a variety of banana that is often used in traditional Kerala cooking. It is known for its firm, deep yellow pulp, making it perfect for creating a variety of sweet and savoury dishes. While raw bananas are used for making snacks like Banana Chips (Kaya Varuthathu) Sarkkara Upperi, stir-fries (Mezhukkupuratti), Kalan, Pulisseries & Erissery. The ripe Nendhra Pazham is used to make Pazham Pori (banana fritters), Nendhra Pazha Ghee Roast, Unda Pori, Nendhrapazha Appam, Halwa and the simple Nendhra Pazham Puzhungiyathu.
Love Nendhra Pazhams? Raw or Ripe, They’re Pure Magic! From crispy savoury bites to luscious sweet treats, Nendhra Pazham transforms into irresistible delicacies! Explore a delightful collection of Nendhra Pazham Recipes here!
The Nutritional Benefits of Nendhra Pazham
Nendhra Pazham is not only delicious but also highly nutritious. It is considered an excellent food for both infants and the elderly, especially when steamed. The firm texture of the banana makes it easier to digest and is often recommended for its health benefits. However, when feeding infants, be sure to remove the seeds before serving.
The Art of Preparing Nendhra Pazha Pradhaman
Nendhra Pazha Pradhaman stands out as a true classic in Kerala cuisine. It belongs to a family of Pradhamans, including varieties such as Mambazha Pradhaman, Kadhali Pazha Pradhaman, and Chakka Pradhaman, all of which highlight local fruits and ingredients which carry an extra layer of fruity richness that takes the dessert to the next level.
This banana variety has a unique texture that holds up well when cooked, and its flavour complements the sweetness of jaggery and the richness of coconut milk in the Pradhaman. This dish is unique in its ability to bring out the natural sweetness of the Nendhra Pazham, combining it with the deep, caramel-like taste of jaggery and the creamy smoothness of coconut milk. The result is a comforting, aromatic treat that's perfect for festive occasions like Vishu/Onam or for any Sadhya.
A Feast Fit for a Celebration! No Sadhya is complete without its iconic dishes. From vibrant curries to indulgent payasams, find everything you need for a perfect spread!Explore Authentic Sadhya Recipes Here!
Nendhra Pazha Pradhaman Recipe Overview
- Cuisine : Kerala (India)
- Recipe Type : Pradhaman/Payasam, Dessert
- Difficulty : Easy
- Serves : 4–6
- Author : SM
Time Estimate:
- Preparation Time - 15-25 Minutes
- Cooking Time - 20 -30 Minutes
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Nendhra Pazha Pradhaman: A Festive Kerala Dessert for Onam, Vishu, and Sadhya Celebrations
Nendhra Pazha Pradhaman is a classic Kerala dessert made with ripe Nendhra bananas, jaggery, coconut milk, and ghee, offering a rich and flavourful sweet treat that’s perfect for festive occasions like Onam, Vishu, and Sadhya. This dish combines the natural sweetness of Nendhra Pazham (plantains) with the earthy taste of jaggery, creating a comforting dessert that captures the essence of Kerala’s vibrant culinary traditions.
Ingredients for Nendhra Pazha Pradhaman
- Ripe Nendhra Banana – 1 large (approximately 250g)
- Jaggery – 200-250g (adjust to taste)
- Water – 3/4 cup
- Thick Coconut Milk – 1 1/2 cups
- Thin Coconut Milk – 2 cups
- Ghee – 3 tablespoons
- Coconut Pieces – 3 teaspoons (fresh or dried)
- Cashew Nuts – 10–12 pieces
- Raisins – 10–12 pieces
- Cardamom – 6 pods
- Dry Ginger Powder – 1/2 teaspoon (optional)
Make your own rich and creamy Coconut Milk at home! Click here for the easy recipe and add fresh, natural flavour to your Kerala desserts.
Method: Step-by-Step Instructions
Prepare the Jaggery Syrup:
- Add the jaggery into 3/4 cup of water. Boil it on high heat for a few minutes until it starts to dissolve.
- Lower the flame and let it simmer for 5–6 minutes until fully melted. Strain the syrup to remove any impurities.
Cook the Nendhra Banana:
- Cut the Nendhra banana into two or three pieces, or score both sides with a knife. Steam the banana until soft.
- Once cooked, allow it to cool. Remove the seeds from the centre and mash the banana into a smooth paste.
Sauté the Banana:
- Heat ghee in a heavy-bottomed pan or uruli (traditional Kerala cookware).
- Add the mashed banana and sauté on low flame until it becomes fragrant and slightly dry.
Combine with Jaggery Syrup:
- Gradually pour in the prepared jaggery syrup and simmer for 8-10 minutes on low heat. Stir occasionally to ensure it doesn’t stick to the pan.
Add Spices and Coconut Milk:
- Powder the cardamom pods with a teaspoon of sugar until fine. Add the cardamom powder and optional dry ginger powder to the banana-jaggery mixture and mix well.
- Pour in the thin coconut milk and cook for another 5 minutes on low heat.
- Add the thick coconut milk and let it simmer for a few more minutes while stirring continuously.
Fry the Garnishes:
- In a separate pan, heat some ghee and fry the coconut slices until they are aromatic and slightly browned.
- Add the fried coconut slices, cashew nuts, and raisins to the Pradhaman and mix thoroughly.
Serving Suggestion:
- Serve Nendhra Pazha Pradhaman warm or chilled, depending on your preference.
Notes & Pro Tips
- Banana Texture: Steam the bananas properly to ensure the texture is soft and easy to mash. If you prefer a smoother texture, you can blend the banana after mashing.
- Adjusting Sweetness: Feel free to adjust the amount of jaggery depending on your sweetness preference. If the jaggery is too sweet, you can reduce the quantity slightly.
- Coconut Milk Variations: For a richer taste, use freshly squeezed coconut milk. If using canned coconut milk, make sure it’s full-fat for the best flavour and texture.
Storage Tips
- Storing Leftovers: Store any leftover Nendhra Pazha Pradhaman in an airtight container in the refrigerator for up to 2–3 days. Reheat on low heat before serving, adding a little coconut milk or water if it thickens too much.
- Freezing: You can also freeze this dessert for up to 1 month. To thaw, simply let it sit at room temperature for a few hours or reheat gently on the stove.
FAQs
Can I use other bananas instead of Nendhra Pazham?
- While Nendhra Pazham (plantains) provides the best texture and flavour for this dish, you can substitute with regular ripe bananas. However, the taste and consistency may vary slightly.
Can I skip the dry ginger powder?
- Yes, dry ginger powder is optional. It adds a hint of warmth and spice, but the dish will still taste great without it.
Can I make this recipe in advance?
- Yes, you can make Nendhra Pazha Pradhaman ahead of time. It actually tastes better after the flavours meld together overnight. Just store it in the fridge and reheat before serving.
Can I freeze Nendhra Pazha Pradhaman for later use?
- Yes, you can freeze Nendhra Pazha Pradhaman for up to 1 month. To thaw, simply let it sit at room temperature for a few hours or reheat gently on the stove.
- Freezing it helps preserve its flavours, making it an ideal make-ahead dessert for festive occasions like Onam or Vishu.
What to serve with Nendhra Pazha Pradhaman for Onam or Vishu celebrations?
- Nendhra Pazha Pradhaman pairs perfectly with other Kerala festive dishes like Onam Sadhya or Vishu Sadhya. Serve it alongside traditional curries, pappadums, and rice to create a complete festive spread. This banana payasam is the perfect sweet ending to a hearty Sadhya meal.
How to make Nendhra Pazha Pradhaman for large groups or parties?
- Making Nendhra Pazha Pradhaman for large groups is easy! Simply double or triple the recipe, depending on the number of servings needed.
- Use a large pot to accommodate the increased ingredients, and adjust the cooking time to ensure everything is well-mixed and simmered to perfection. It’s a great dessert for big gatherings like Onam, Vishu, or birthdays.
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For more delicious Kerala sweets and festive recipes, check out these other favourites:
- Onam Sadhya – A Complete Kerala Feast
- How to Make Kerala Palada Pradhaman
- Vishu Special Recipes – From God's Own Country
Celebrate the Flavours of Kerala with Nendhra Pazha Pradhaman
Nendhra Pazha Pradhaman is more than just a dessert – it’s a celebration of Kerala’s rich culinary heritage. The perfect balance of sweet, creamy, and aromatic flavours makes it an ideal dish for festive occasions like Onam, Vishu, and Sadhya. Whether served warm or chilled, this traditional Kerala treat brings a touch of joy and warmth to every meal.
So, the next time you’re preparing a festive feast or simply want to indulge in a comforting, homemade dessert, try this simple and easy Nendhra Pazha Pradhaman recipe. With its delightful combination of ripe bananas, jaggery, and coconut milk, it’s certain to be loved by everyone at your table.
Don't forget to share this recipe with family and friends, and let the flavours of Kerala fill your home with happiness and good vibes!
For more heartwarming recipes from God's Own Country, explore our blog and dive into the authentic flavours of Kerala. Happy cooking, and may your celebrations be as sweet as this Pradhaman!
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