Authentic Tamil Nadu Nagerkol Nendran Pazha Pradhaman with Coconut Milk
A classic, decadent dessert from the southern tip of Tamil Nadu made with ripe Nendran bananas, jaggery, and rich coconut milk. Slow-cooked to perfection, it offers a warm, comforting sweetness with every spoonful.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed heavy uruli or pan and gently fry the cashews and raisins until golden, then set aside.
2
In the remaining ghee, add the diced Nendran bananas and sauté for 5 to 7 minutes until they soften and turn lightly caramelized.
3
Dissolve the jaggery in a quarter cup of water, strain to remove impurities, and pour it into the sautéed bananas.
4
Add the thin second-extract coconut milk to the pan, mix well, and let the mixture simmer on medium-low heat until the bananas are thoroughly cooked and mashed.
5
Stir in the cardamom powder and dry ginger powder, blending the warm spices into the sweet banana base.
6
Lower the heat completely and pour in the thick first-extract coconut milk, stirring continuously for two minutes without letting it boil.
7
Turn off the heat, garnish with the fried cashews and raisins, and serve warm or at room temperature.
Ingredients
4 ripe Nendran bananas, diced
1 cup organic powdered jaggery
2 cups thick first-extract coconut milk
3 cups thin second-extract coconut milk
3 tbsp pure ghee
1/2 tsp dry ginger powder
1/2 tsp cardamom powder
2 tbsp cashews
2 tbsp kishmish (raisins)
*This AI-generated recipe may contain inaccuracies.