Pazham Pradhaman

Recipe of Pazham Pradhaman regularly appears in Vanitha Magazine, mostly during Onam and Vishu celebrations. After all, this traditional sweet is everyone’s favourite, and an integral part of Kerala’s cuisine. Kerala banana is used for this preparation. Through this column I would like to share the recipe of Pazham Pradhaman published in Vanitha in the Vishu edition, 2017.

Ingredients for Pazham Pradhaman:

1. Jaggery melted – 500gm

2. Kerala banana (Ethapazham) – ¾ kg

3. Ghee – 300 milli

4. Sago (Chauwari) – 5 big spoons, cooked

5. Coconut – 3

6. Ghee – As required

    Raisins and cashews – For frying and garnishing

7. Cardamom powder – 1 small spoon

How to prepare Pazham Pradhaman?

1. Scrap coconut and extract 1^st milk – 2 cups, second milk – 3 cups and third milk – 4 cups

2. Cook banana and remove its inner thread and seeds. Then crush it well.

3. Heat melted jaggery in an urli and add crushed banana to it.

4. Add 300 gm ghee little by little and fry the contents well.

5. Add cooked sago to it and fry it once again.

6. Pour third milk to the urli and cook till the water content is almost absorbed.

7. Add second extract of coconut milk and stir continuously.

8. When payasam gets thickened, add the first extract of coconut milk, blend well and take the urli from flame.

9. Heat ghee and fry cashews and raisins and then add to pradhaman.

10. Now add cardamom powder, mix the contents well and use.

Courtesy: Vanitha Magazine April 1-14, 2017

Ethapazham Pradhaman (Banana Pradhaman) Recipe 2

Ingredients for Ethapazham Pradhaman (Banana Pradhaman) Recipe 2:

1. Kerala banana (Ethapazham) – ½ kg, boiled

2. Jaggery – 300 gm

3. Ghee – 2 small spoons

4. Sago – 20 gm

5. Coconut – 2, scrapped

6. Cardamon -5, powdered

    Dry ginger – A piece, powdered

7. Ghee – A little

    Fried cashews and raisins – To decorate

How to prepare Ethapazham Pradhaman (Banana Pradhaman) Recipe 2?

1. Remove the black portion of boiled bananas and blend to a paste in mixer.

2. Melt jaggery and strain it to prepare jaggery solution.

3. Then place it back in flame.

4. Add banana paste and ghee, and sauté the contents.

5. Wash sago and add to it.

6. Extract first milk from coconut adding a little water, and keep aside.

7. Extract second and third milk too.

8. Add second and third extract coconut milk to sauted banana, little by little.

9. Boil the contents and allow your pradhaman to thicken.

10. Finally add the thick coconut milk.

11. Put off the flame before it starts to boil.

12. Add cardamom powder and dry ginger powder and mix well.

13. Fry a few cashews and raisins in ghee and garnish your pradhaman.

Courtesy: Vanitha Magazine October 1-14, 2010

Also read this Pazham Pradhaman recipe of Kozhikode sadya where sago is not used.

A few more pudding recipes for you. Here is the page link. Click on the images in the gallery to read: