Nenthra pazham payasam | Banana Kheer | Nenthra Pazham Pradhaman-Kerala onam sadhya festival recipe

Cuisine Style: Kerala, South India | Cooking Time: 15 min | To Serve: 4 | Type: Sweet, dessert, onam, diwali special sweet, kheer, payasam

Ingredients

• Nenthra Pazham [Banana] – 1 [cut in to triangle shapes]
• Thick Coconut milk – 1 cup [1st extract]
• Milk – ½ cup
• Jaggery or sugar – ½ cup
• Sugar – 2 tbsp
• Green cardamom powder - ½ tbsp
• Cashew nuts - 7
• Raisins - 6
• Pistachio - 4
• Almonds [sliced] -3
• Ghee - 3 tbsp

Preparation

• Heat jaggery & 3 tbsp of water in a pan, let it boil & filter.
• Heat ghee in a pan, roast cashew nuts, raisins, pistachios and almonds, slice & keep it aside.
• In the same pan add nenthra pazham, sugar roast till golden brown then add milk & let it boil.
• When boiling add coconut milk mix well & let it thickens. Then add jaggery mixture.
• Add ghee roasted cashew nut, raisins, pistachio and almonds slices.
• Finally add cardamom powder & saffron then cut off heat.
• Serve hot or chilled.

Nenthra Pazham Pradhaman