Authentic Tamil Nadu Nagercoil Nendran Pazha Pradhaman
Experience the rich flavors of traditional South Indian temples with this decadent, slow-cooked raw banana and jaggery kheer. Infused with fresh coconut milk and cardamom, it offers a warm, caramelized sweetness that delights the soul.
65min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Steam the ripe Nendran bananas until tender, peel, and mash them into a smooth, lump-free paste.
2
In a heavy-bottomed uruli (bronze vessel), heat 2 tablespoons of ghee and gently sauté the mashed banana paste for about 10 minutes until aromatic.
3
Pour in the strained jaggery syrup and mix well, allowing the banana mixture to absorb the sweetness on a low flame.
4
Gradually add the thin second-extract coconut milk, stirring continuously to prevent lumps and simmering until the mixture thickens slightly.
5
Stir in the thick first-extract coconut milk along with cardamom powder and dry ginger powder, turning off the heat just before it reaches a rolling boil.
6
In a separate small pan, heat the remaining ghee, fry the cashews and raisins until golden brown, and pour them as a tempering over the pradhaman before serving warm.
Ingredients
4 ripe Nendran bananas (plantains), steamed and mashed
300g organic jaggery, melted and strained
2 cups thick first-extract coconut milk
3 cups thin second-extract coconut milk
4 tbsp pure ghee
1 tsp cardamom powder
1/2 tsp dry ginger powder (sukku)
2 tbsp cashews, split
2 tbsp raisins
*This AI-generated recipe may contain inaccuracies.