Anu Anand’s Pazham Payasam

With natural sweetness from banana, finished with coconut milk and topped with fried cashew nuts, this is a thick, creamy payasam that is the perfect end to any meal.

Ingredients
1/2 kg nendran banana
1 kg dark jaggery, boiled and strained
300 grams ghee, or as needed
2 tbsp cashew
2 tbsp raisins
1 tbsp ginger powder
1 tsp cardamom powder
4 cups thin coconut milk
2 cups thick coconut milk

Method
Fry cashew and raisins in 2 tbsp of ghee and set aside.
Cook bananas in pressure cooker until soft.
Take out the seeds and grind it in a blender until it forms a smooth paste.
Heat an urali and add  2 tbsp of ghee.
Next, add the banana and stir until the mixture thickens and loses water.
Next, add the jaggery and mix well.
Add ghee a little at a time, waiting each time until you see the ghee separating at sides of the vessel.
Add the thin coconut milk, let it boil for 10 minutes stirring continuously. 
Turn off the flame and add the thick coconut milk.
Add the ginger and cardamom powders. 
Top with the fried cashew and raisins.

Banner image credit: Spice route

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