Sweet and Easy-as-can-be Banana Payasam/ Pazham Pradhaman
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- 1/3 cup green gram
- 3 medium size ripe bananas
- 350 gms or 2 blocks jaggery
- 5 cardamoms
- 1/2 tsp cumin seeds
- a pinch dry ginger powder
- 2 1/2 cups thin coconut milk
- 1 cup thick coconut milk
- 2 tbsp thin sliced coconut pieces
- 2 tbsp split cashew nuts
- 2 tbsp raisins
- 3 tbsp ghee
- Soak the green gram in water at least a couple of hours before making the payasam. Wash and cook the green gram with enough water, first on high for 2 whistles and then on low for about 30 minutes, till soft and mushy.
- Melt the jaggery in about 1/4 cup of water, with frequent stirring. Grind cardamom and cumin seeds. Keep aside.
- Meanwhile, mash with a fork or blend the bananas. Heat 2 tablespoons of ghee on medium low flame in a heavy deep bottomed pan. Add the mashed bananas, mix well and cook for about 5 minutes. Add in the melted jaggery, mix into the bananas and simmer for 15 minutes.
- Add the cooked dal into the banana-jaggery mixture. Mix well and simmer for another 5 minutes.
- Add in the thin coconut milk, mix everything well together and allow it to boil. When it starts to boil, put the flame on medium or low and allow the payasam to simmer, until it becomes thick, for about 15-20 minutes.
- Add in the thick coconut milk, and the ground spices. Simmer for 2-3 minutes.
- Heat a pan with 1 tablespoon of ghee and add in thinly sliced coconut pieces. Once it starts to brown, add in cashew nuts, followed by raisins. Once the cashew nuts turn a light brown and the raisins turn plump, pour over the payasam. Serve warm and enjoy!
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