Authentic Tamil Nadu Nagercoil Nendran Pazha Pradhaman with Coconut Milk
A classic South Indian dessert featuring ripe Nendran bananas simmered in thick jaggery syrup and rich, freshly extracted coconut milk. This aromatic delicacy is delicately spiced with cardamom and garnished with cashews.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Steam the ripe Nendran bananas until soft, peel, and mash them into a smooth paste.
2
Dissolve the powdered jaggery in a little water, strain to remove impurities, and heat in a heavy-bottomed pan.
3
Add the mashed bananas to the jaggery syrup and cook well, stirring continuously until the mixture thickens.
4
Pour in the thin second-extract coconut milk and let it simmer on low heat until the raw flavor disappears and the mixture blends smoothly.
5
Reduce the heat and stir in the thick first-extract coconut milk along with cardamom powder and dry ginger powder, ensuring it does not boil.
6
Heat ghee in a separate small pan, fry the cashews and raisins until golden brown, and pour them into the pradhaman before serving warm.
Ingredients
4 ripe Nendran bananas, steamed and mashed
1 cup powdered jaggery
2 cups thick first-extract coconut milk
3 cups thin second-extract coconut milk
2 tablespoons ghee
10 cashews
1 tablespoon raisins
1/2 teaspoon cardamom powder
A pinch of dry ginger powder
*This AI-generated recipe may contain inaccuracies.