- 2 ripe plantains(nenthrapazham)
- Jagerry - about 200 gms
- 2 tbs ghee
- 1/2 cup coconut milk, diluted with equal amount of water
- 1/2 cup thick coconut milk
- 2 tbs cashews
- 2 tbs raisins
- 1 tsp cardamom powder
Cook the plantains in water or microwave till soft . Mash the cooked
bananas thoroughly using a potato masher or with back of the
wooden spoon. It shouldn't have any lumps. Melt the jaggery
by boiling with little bit of water to a thick syrup and keep aside.
Heat ghee in a thick bottomed vessel and fry the banana pieces
for few minutes. Now add the jaggery syrup and mix well .Now
pour the diluted coconut milk and boil . When it thickens, lower
the flame and add thick coconut milk into it. Cook it on low flame
till the payasam becomes thick. Add cardamom powder for a nice
flavor. Remove from fire. Heat 1 tbs ghee in a small pan. To this add
raisins and cashews, add these fried cashews and raisins to the payasam.
Mix well and serve as a dessert after lunch or dinner,hot or cold...