NENDHRA PAZHAM PANI - BANANA IN JAGGERY SYRUP

    When I say, Pazham Pani, most of you would be accustomed to the Travancore style Pazham Pani, where Poovan Pazham is served with Jaggery syrup.  It is a tradition of Northern Travancore Christians to serve this Pazham Pani at the end of a feast. The custom is called Pani Vilambal, where the local variety of Banana, the 'Poovan Pazham' is served in 'Pani' which is a sweet syrup made from Jaggery or Palm Sugar.

    Well, today I am not going to talk about the so-called Pazham Pani here, but a dish from our household which was introduced to me by our Great Clemmi Thathi (My MIL's Mother).  This dish is more or less similar to the above but here, the ubiquitous Banana of Kerala - Nendhra Pazham is cooked in Jaggery Syrup with a hint of Cloves & Cardamom in it.  And she usually serves it with Vellayappam/Appam.  It was an all new combination and utterly delicious, just not delicious I should say, a step ahead of it... it was divine to the core.

NENDHRA PAZHAM PANI - BANANA IN JAGGERY SYRUP

    So, whenever I can get hold of Nendhra Pazham and if at all I make Appams at the same time, I never miss a chance of combining it up by making this Pazham Pani to go along with Appams.  It is one of my personal favourite and if you are into sweet tooth, then this combo is sure to appease your taste buds.  This Pazham Pani goes well with Puttu & Idiyappam too.

    So, here comes yet another recipe from our family repertoire!!! A quick fix recipe, easy to make and divinely delicious.  This Pazham Pani is especially added as one side dish during festive/ special day Breakfast Menu when we serve Appams, Vattayappams, Idiyappam etc., along with classic side dishes like Egg/Beef Roast, Stew, Chicken/Duck curry, Sweetened Coconut Milk etc.,

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Cuisine - Kerala (India)
Recipe Type - Side Dish
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 20 -30 Minutes

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HOW TO MAKE NENDHRA PAZHAM PANI - BANANA IN JAGGERY SYRUP

NENDHRA PAZHAM PANI - BANANA IN JAGGERY SYRUP

INGREDIENTS:

For Nendhra Pazham Pani:

Nendhra Bananas - 2 No's (Big Ones)
Jaggery - 1 Cup
Water - 1 Cup
Cloves - 4–5 Pieces
Cardamom - 2 Pods
Salt - a Pinch (optional)

METHOD:

For Nendhra Pazham cooked in Pani:

• Add Jaggery into the Water, boil this on a high flame for few minutes.
• Lower the flame and boil for 5–6 minutes, and strain for any impurities.
• Now, pour this into a pan, add cardamom powder and a few cloves into it.
• Add a pinch of salt and give a quick stir.
  
• Boil this on a very low flame for about 2–3 minutes.
• We just need a thin Jaggery syrup for this recipe. 
  
• Meanwhile, wash the Nendhra Banana and peel off the skin.
• Then, cut the Nendhra Bananas into 4 or 5 pieces, depending on the size of the Banana. About 1.5 to 2 inches long pieces.
  
• Gently drop them into the Jaggery Syrup and cook this on a low flame until the Bananas turn soft and cooked.
  
• Switch off the flame and leave it aside for a few minutes, so that the syrup gets well infused into the Bananas.  
• Serve Nendhra Pazham Pani along with Vellayappam/Appam.  Goes well with Puttu & Idiyappam too.

NENDHRA PAZHAM PANI - BANANA IN JAGGERY SYRUP

NOTES: 

• Adjust the amount of Jaggery to suit your sweet preference.
• Jaggery can be substituted with Palm Sugar/White Sugar. 
  
• As such, there are no strict measurements when it comes to this Recipe.
• Adjust the amount of Jaggery to suit the amount of Bananas you may need to cook in it.
• The Bananas are to be cooked in the Syrup, and there should be some Syrup left for serving along with the Banana Pieces. 
  
• As a family norm, we usually add Cardamoms and Cloves in this recipe.  Can also add Cumin seeds, Dry Ginger Powder etc., if preferred.
• Cut the Bananas into 11/2 to 2" long pieces, which will facilitate in easy cooking.  
• Adding Salt is purely optional, but it helps to balance the overall taste of this dish.