Nenthra pazha Pradhaman Vishu Recipe

Nenthra Pazha Pradhaman is a authentic recipe of Kerala. The cocmbination of Jaggery and coconut milk gives very fantastic tasty. Enjoy this Vishu Sadya  with Nenthra pazha Pradhaman..

Ingredients for Nenthrapazha Pradhaman

Nethrapazham [ripe banana] – 1 kg

Sharkara [Jaggery]

Milk of 2 coconuts

Thanga kothu [Coconut pieces] – 1 tbsp

Ghee – 2 tsp

Cashew nuts – 10

Raisins – 12

Cardamom powder – 1 tsp

Method of the Preparation of the Nenthrapazha Pradhaman

Extract the thick milk from the coconut. [The first milk with out adding water]

Extract the thin milk from the grated coconut by adding little water and keep aside.

[You can use canned coconut milk also]

Steam the nenthrapazham in a steamer or idly maker until it becomes soft.

Peel and cut the nenthrapazham and remove the black portion inside it.

Mash them with hands; it should not have any lumps.

Heat the ghee in thick bottomed pan or Uruli and fry the mashed nenthrapazham.

Add crushed Jaggery and fry for 15-20 minutes on low flame. Keep stirring.

Add the second coconut milk [thin milk or 1 can coconut milk diluted with 3 cups of water] and cook again.

When it thickens remove from the flame and add the first extract [or 1 can of coconut milk add little water] and cardamom powder

Fry the cashew nuts, raisins and coconut pieces in ghee and add to the Pradhaman.

Nenthrapazham Pradhaman is ready to serve.