|01. Ethapazham (ripe banana with dark spots) – 5 |
02. Jaggery – 175 g
03. Water – 1 ½ litres
04. Ghee – 2 tbsp + 2 tsp
05. Coconuts – 2 ½
06. Dry coconut pieces (chopped) – 2 tsp
07. Broken cashew nuts – 2 tbsp
08. Cardamom – 15 g
|01. Peel the skin of the bananas, wash it well, add sufficient water and keep to cook.
02. When it is cooked well and starts to turn brown, switch off the flame.
03. When it cools, add the bananas along with the water and grind it in the mixer grinder.
04. Boil the jaggery in one and a half litres of water till it is reduced by half, and then strain it.
05. To this, add the ground banana paste, place it again on the flame and sauté well.
06. When the water dries up thoroughly, add two big spoons of ghee, mix well and switch off the flame.
07. Grate the coconut, add a quarter litre of water, mash and squeeze well. Strain and keep the 1st extract of coconut milk aside.
08. Once again, add one and a half litres of water to the same grated coconut, mash, squeeze, strain and take out the 2nd extract of coconut milk.
09. Repeat the same process with two litres of water and take out the 3rd extract of coconut milk.
10. Add the 3rd extract of coconut milk, to the sautéed banana mixture, and boil well. When it dries up, add the 2nd extract of coconut milk and boil well. When it reaches serving consistency, switch off the flame.
11. Heat two small spoons of ghee in a frying pan.
12. To this add the chopped dry coconut pieces and fry well.
13. When it is well fried, add the broken cashew nuts and fry well. Remove and add it to the payasam.
14. To this, add the 1st extract of coconut milk andpowdered cardamom.(Remove the skin of the cardamom and then powder)
15. Never add cow’s milk to make your work easier. It will surely curdle. When it is added to the payasam, it will look like curdled milk. Eating it will lead to indigestion, no doubt!