Authentic Tamil Nadu Nagercoil Pazha Pradhaman with Coconut Milk
A luscious and traditional South Indian dessert made from ripe nendran bananas slow-cooked in thick coconut milk and jaggery. This aromatic delicacy offers a rich, naturally sweet flavor profile that makes it a festive feast highlight.
60min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Melt the jaggery in water, strain to remove impurities, and keep aside.
2
Heat a heavy-bottomed pan with a tablespoon of ghee and roast the cashew nuts and coconut pieces until golden brown; set aside.
3
Add the mashed Nendran bananas to the same pan along with some ghee and sauté for 5 minutes.
4
Pour in the second-extract coconut milk and the melted jaggery syrup, stirring continuously on medium heat until the mixture thickens.
5
Reduce the flame and gently stir in the thick first-extract coconut milk, ensuring it does not boil.
6
Sprinkle cardamom powder and the roasted cashews and coconut pieces, mix thoroughly, and serve warm.
Ingredients
4 ripe Nendran bananas, steamed and mashed
1 cup powdered jaggery
1/2 cup water
2 cups thick first-extract coconut milk
3 cups second-extract coconut milk
1/2 cup ghee
1/2 tsp cardamom powder
2 tbsp cashew nuts
2 tbsp dry coconut pieces
*This AI-generated recipe may contain inaccuracies.