NENDHRA PAZHA PRADHAMAN

     Nendhra Pazha Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) prepared with Banana as a base.  Nendhra Pazham or Etha Pazham is a variety of Banana commonly found in South India and Tropical Countries of South East Asia and Oceania.  It is a crowned possession in Kerala Cuisine due to its wide usage.  Raw Bananas are used to prepare snacks like Banana Chips, Sarkkara Upperi.  It is also used in dishes like Mezhukkupuratti(Stir Fry), Mor Curry, Kalan, Pachadi, Erissery etc., Ripe Bananas are used to prepare Banana Fritters(Pazham Pori), Unda Pori, Appam, Halwa and Pradhaman.  Steam-cooked plantains are considered a nutritious food for infants and the elderly, but make sure to remove the seeds before feeding it to an infant.
     This variety of Banana has a slightly firmer pulp and a deep yellow colour compared to other varieties .  Nendhra Pazham is steam cooked and mashed before adding it into the Jaggery Concoction. There are numerous varieties of Pradhamans like, Parippu Pradhaman, Palada Pradhaman, Ada Pradhaman, Gothambu Pradhaman, Mambazha(Mango) Pradhman, Nendhra Pazha Pradhaman, Chakka/Jackfruit Pradhaman etc.,  But Pradhamans prepared with fruits like Nendhra Pazham, Jackfruit or Mango, has a wonderful note of that fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic dessert of GOD'S OWN COUNTRY.

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Cuisine : Kerala (India)
Recipe Type : Pradhaman/Payasam, Dessert
Difficulty : Easy
Serves : 4- 6
Author : SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

INGREDIENTS :

Ripe Nendhra Banana - 1 No (Big)
Jaggery - 200 - 250 Gms
Water - 3/4 Cup
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn (Optional)

METHOD :

• Add Jaggery into the 3/4 Cup of water, boil this on a high flame for few minutes.
• Lower the flame and boil for another 5-6 minutes until the Jaggery is melted.
• Remove from fire and strain for any impurities.
• Cut Nendhra Bananas into two or three or just draw lines on both the sides of the Banana and Steam cook them until soft.
• Allow it to cool and scoop out the seeds from the centre portion.
• Mash the steam cooked bananas into a smooth paste without any lumps.
• Heat Ghee in a heavy bottomed pan/Uruli.
• Add mashed Bananas and saute well.
• Cook this on a low flame until fragrant & the banana mix turns slightly dry.
  
• Gradually pour in the Jaggery Syrup and boil it on a low flame for about 8-10 Minutes.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for a few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add these to the Pazha Pradhaman and mix well.
• Serve Nendhra Pazha Pradhaman, hot or cold.

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NOTES :

• Can cook Nendhra Bananas in Pressure Cooker or in a Steamer.
• Alternatively and for fast cooking Microwave the Bananas in a microwave safe bowl for about 2-3 minutes.(Depending on the size of the Bananas).
• Sauteing the mashed Nendhra banana in Ghee makes this Pradhaman extra flavourful.
  
• Adjust the amount of Jaggery to suit your taste preference.