Ingredients for Banana – Coconut – Butterscotch Payasam (Nendrapazham – Thenga – Butterscotch Payasam):
1. Sugar powdered – 100 gm
2. Butter -100 gm
3. Rich double cream – 100 gm
4. Kerala banana well ripen – 200 gm
5. Coconut – 50 gm
6. Ghee – 50 gm
7. Scrapped coconut second extract milk – 300 milli
Coconut milk first extract – 50 milli
How to prepare Banana – Coconut – Butterscotch Payasam (Nendrapazham – Thenga – Butterscotch Payasam)?
1. Heat sugar in a thick-bottomed pan.
2. When sugar turns brown, add butter and melt it.
3. Add well-whipped double cream to it and mix well.
4. When the contents thicken (consistency of sauce), take them off the flame and allow them to cool. This is butterscotch sauce.
5. Remove skin and black threads from the banana and cut into small pieces.
6. Cut the coconut into small, thin pieces.
7. Heat ghee in a thick-bottomed pan or urli, and fry coconut pieces till golden brown. Keep it aside.
8. In the remaining ghee, add the banana and sauté well.
9. When the banana turns dry, add butterscotch sauce to it and mix well.
10. Add the second extract of coconut milk to it, cook on a low flame, and allow the contents to boil.
11. When the banana is well-cooked, turn off the flame and add the first extract of coconut milk.
12. Decorate your Banana – Coconut – Butterscotch Payasam with fried coconut pieces and serve.
Archive: Vanitha Magazine, September 1-14, 2016
Also read a few more payasam and pradhaman recipes. Here is the page link. Click on the images in the gallery to read.
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