Today is Onam - Thiruvonam. A year-long wait, when the King comes knocking the doors of God's Own Country. The land gets ready to welcome the King - Mahabali. A festive mode clings along with a 10 day long celebrations starting from Atham and Thiruvonam is the next big day.
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Showing posts sorted by relevance for query pradhaman. Sort by date Show all posts
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Traditional Chakka Pradhaman Recipe - Kerala’s Classic Jackfruit Dessert |
Traditional Chakka Pradhaman Recipe | Kerala’s Classic Jackfruit Payasam
Traditional Chakka Pradhaman Recipe(à´šà´•്à´• à´ª്രഥമൻ): Authentic Kerala Jackfruit Payasam Recipe, a Kerala Sadhya Favourite, perfect for Onam and Vishu Celebrations! | When it comes to traditional Kerala desserts, Chakka Pradhaman (Jackfruit Payasam) holds a special place in the heart of every Malayali. This rich, dessert made with ripe jackfruit, creamy coconut milk, and jaggery is a non-negotiable addition to any festive Kerala Sadhya. Whether you are celebrating the harvest during Onam, the new year at Vishu, or simply craving a taste of home, Chakka Pradhaman adds that final touch of sweetness and nostalgia to the grand feast.
A Taste of Tradition: The King of Kerala Payasams
In the realm of Kerala sweets, Pradhaman is considered the king. Unlike a standard payasam which might use cow's milk and sugar, a true Pradhaman relies on the trinity of coconut milk (à´¤േà´™്à´™ാà´ª്à´ªാൽ), jaggery (ശർക്à´•à´°), and ghee (à´¨െà´¯്à´¯്).
While many enjoy Parippu Pradhaman or the classic Ada Pradhaman, and our own family favourite Gothambu Pradhaman, the Chakka Pradhaman (à´šà´•്à´• à´ª്രഥമൻ) is a seasonal payasam. It captures the essence of the "Chakka" (Jackfruit) season, turning the fruit into a dark, classic "Karutha Payasam" - colloquially called for Payasams made with Jaggery. In our household, the aroma of jackfruit cooking in ghee is the first sign that a festival is around the corner.
If you are a fan of Kerala Style Payasam & Pradhamans, then explore a wide range of collection here...
Why is Pradhaman Essential in a Kerala Sadhya?
A Kerala Sadhya (banquet) is incomplete without a Pradhaman and/or Payasam to finish the meal. This traditional feast is a grand affair with 20+ accompaniments and is served on a banana leaf, making it a cultural experience in itself. The Sadhya is usually concluded with Pradhaman, sometimes paired with Pappadam and Pazham (banana), blending sweet and savoury tastes in perfect harmony.
Chakka Pradhaman: A Dessert, Rooted in Tradition
The Star Ingredient: Jackfruit
For this Thiruvonam, I prepared Chakka Pradhaman using fresh, seasonal jackfruit. The jackfruit is ground and cooked with jaggery syrup, creating a beautifully caramelized base, while the subtle flavours of cardamom and dry ginger powder add warmth and complexity to the dish. The rich, creamy texture of this payasam comes from the liberal use of fresh homemade coconut milk. If you cannot get fresh jackfruit pods, then traditonally Chakka Varattiyathu(Jack fruit preserve) is used to make Chakka Payasam.
Looking for more jackfruit recipes? Check out Chakka Varattiyathu recipe from scratch!
Why You Will Love This Recipe
- Authentic Flavours: Uses the traditional "Karutha Payasam" method with dark jaggery.
- Cultural Experience: An essential part of the 20+ accompaniments in a Kerala Sadhya.
- Rich Texture: Achieved through multi-stage additions of fresh coconut milk.
- Versatile: Can be made with fresh fruit or preserved Chakka Varattiyathu.
Chakka Pradhaman Recipe Overview
- Cuisine: Kerala (India)
- Recipe Type: Pradhaman / Payasam / Dessert
- Yields: Approx. 1 Litre
- Servings: 4–6
- Difficulty: Easy
- Author: SM @ Essence of Life - Food
Time Estimate
- Preparation Time: 15–25 Minutes
- Cooking Time: 20–30 Minutes
- Total Time: Approx. 55 Minutes
How to Make Chakka Pradhaman – Kerala’s Unique Jackfruit Payasam
A Traditional Dessert Perfect for Festive Sadhyas
Chakka Pradhaman, also known as Jackfruit Payasam, is a beloved traditional Kerala dessert, especially served during Onam and Vishu Sadhyas. Made with ripe jackfruit, creamy coconut milk, and sweet jaggery, this delightful payasam is a must-have for any festive feast. Follow this easy recipe to bring an authentic taste of Kerala to your table!
Ingredients for Chakka Pradhaman
The Base
- 10–12 Nos. Jackfruit Pods (Seeds removed)
- 1/2–3/4 Cup Jaggery (adjust to taste)
- 3/4 Cup Water
The Coconut Milk (à´¤േà´™്à´™ാà´ª്à´ªാൽ)
- 1 Cup Thick Coconut Milk (First Extract / Onnam Paal)
- 2 Cups Thin Coconut Milk (Second Extract / Randam Paal)
For that creamy fresh tasting Fish Nirvana, skip the tin! If you’ve got 10 minutes and a coconut, check out my guide on How to Make Fresh Homemade Coconut Milk.
Garnish & Flavour
- 3 tbsp Ghee
- 3 tsp Coconut Pieces (thinly sliced)
- 10–12 Nos. Cashew Nuts
- 10–12 Nos. Raisins
- 6 Nos. Cardamom
- 1/2 tsp Dry Ginger Powder (Chukku)
Step-by-Step guide to Make Chakka Pradhaman
Step 1: Prepare the Jaggery Syrup
- In a pan, add jaggery and water and bring it to a boil over high flame. Once it starts boiling, lower the flame and let it simmer for 5–6 minutes. Strain the syrup to remove any impurities.
Step 2: Make the Jackfruit Paste
- Clean the jackfruit pods and remove the seeds, then cut them into small pieces. Grind the pieces into a smooth paste using a mixer.
Pro Tip: For added texture, keep a handful of jackfruit slices chopped into small pieces to mix into the paste.
Step 3: Cook the Paste with Jaggery Syrup
- In a heavy-bottomed pan, or preferably a bronze Uruli (ഉരുà´³ി), add the ground jackfruit paste and the chopped jackfruit slices to the prepared jaggery syrup. Cook until the jackfruit turns soft and tender, ensuring that the raw flavour disappears. Stir frequently to prevent sticking.
Step 4: Flavour the Pradhaman
- Grind the cardamoms with a small amount of sugar to create a fine powder. Add this cardamom powder and dry ginger powder to the jackfruit mixture. Stir well and let it simmer for a couple of minutes.
Step 5: Add Thin Coconut Milk
- Pour thin coconut milk (Randam Paal) into the mixture and continue cooking on a low flame. Stir occasionally, allowing the flavours to blend well.
Step 6: Add Thick Coconut Milk
- Finally, add the thick coconut milk (Onnam Paal) and let the pradhaman cook on low heat for another few minutes.
Pro Tip: Stir continuously to achieve a creamy consistency. Be careful not to overcook or let it boil at this stage, as the coconut milk may curdle.
Step 7: Garnish and Serve
- In a small pan, heat ghee and fry the coconut pieces until aromatic and lightly browned. Then fry cashew nuts and raisins until golden brown. Add these to the pradhaman, giving it a final mix.
Pro Tips and Notes
- Seasonal Alternatives: If jackfruit isn’t in season, you can use Chakka Varattiyathu (preserved jackfruit). This stored jackfruit can last up to 6–8 months and is often used to make Chakka Pradhamans, Chakka Appam/Ada & Unniyappams.
- Fresh is Best: For a richer flavour, use fresh homemade coconut milk, rather than canned versions.
- Continuous Stirring: Always stir while adding coconut milk to maintain that smooth, iconic rich texture.
Serving Suggestions
- A Kerala Sadhya is usually concluded with Pradhaman. For an authentic experience, pair it with Pappadam and Pazham (banana). The blend of sweet and savoury tastes creates a perfect harmony on the banana leaf.
Storage Suggestions
- Refrigeration: Store in an airtight container for up to 2 days.
- Reheating: Reheat gently on a very low flame. Do not bring it to a boil once it has been chilled.
FAQs
Q: Should I use jackfruit slices or just the puree?
- For the best experience, use both! The puree creates that signature velvety base, but adding a handful of finely chopped jackfruit slices (sautéed in ghee) provides a delightful "bite" and texture that makes the Pradhaman truly authentic.
Q: What can be substituted for Jaggery?
- While jaggery (ശർക്à´•à´°) gives the dish its iconic smoky, caramelized flavour and dark colour, you can use coconut sugar or dark brown sugar.
Q: Can I use canned coconut milk or coconut milk powder?
- Yes! If fresh coconut isn’t available, canned coconut milk is a great alternative. For the "Thin Milk," dilute the canned milk with water (1:2 ratio). For "Thick Milk," use it straight from the can. If using powder, mix it with warm water according to the package instructions to achieve the desired consistency.
Q: Why does my Chakka Pradhaman curdle?
- Curdling usually happens if the heat is too high after adding the thick coconut milk (Onnam Paal). Coconut milk is delicate; once the thick extract is added, you should only heat the Pradhaman until it is steaming. Never let it boil at this final stage!
Q: Can I substitute jackfruit with other fruits in this recipe?
- While the technique is similar, different fruits require slightly different cooking time and technique. If you don't have jackfruit, I have perfected several other traditional fruit-based Pradhamans for you to try:
- Mambazha Pradhaman (made with ripe mangoes)
- Nendhra Pazha Pradhaman (using Kerala’s famous ripe plantains)
- Kadhali Pazha Pradhaman (a unique version using small, sweet Kadhali bananas)
Recipes You might like
- Chakka Avial - a Seasonal Avial made with Raw Jackfruit and its seeds & Raw Mango.
- Chakka Puttu - a twist in the traditional Puttu.
- Ponsa Gharai - Jackfruit & Rice Payasam a Mangalorean Delicacy!
- Chakka Puzhukku - mushy, savoury dish prepared with Raw Jackfruit.
Best Kerala Chakka Pradhaman recipe for Onam/Vishu Sadhya!
If you’re looking to elevate your Onam or Vishu Sadhya, look no further than Chakka Pradhaman. The balance of flavours in this dessert makes it a showstopper. Pair it with Pappadam and Pazham for that authentic Kerala experience, or enjoy it on its own as a delicious conclusion to a hearty meal.
This dessert isn’t just about the flavour—it’s also about honouring Kerala’s culinary traditions. Using seasonal ingredients like jackfruit and coconut milk keeps the recipe rooted in its cultural significance, making it more than just a dish; it’s a connection to Kerala’s rich food heritage.
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Traditional Kadali Pazha Pradhaman Recipe – Rice & Red Banana Payasam |
A Taste of Tradition: Kadhali Pazha Pradhaman Recipe
Fond Memories of Kerala Weddings
When it comes to payasam or pradhaman, I’m transported back to the joyous weddings at my parents' home. The main debate was always whether the wedding feast would feature Vella (white) Payasam or Karuppu (black) Payasam, or perhaps both. These were the days when weddings were celebrated in the front yard of your ancestral home (Tharavadu), adorned with traditional decorations and a small pandhal (canopy) made from coconut fronds.
The Traditional Wedding Preparations
Before the wedding day, preparations would commence with sourcing bamboo poles and coconut fronds for the Pandhal. The community would come together, weaving coconut fronds and tying them to the poles with skilful hands—no ropes needed, just the fronds themselves. Those were the days the culture of Shamiyana (canopies made out of cloth) hadn't seeped in.
In the bustling household kitchen, activities were in full swing. Tea, snacks, and lunch were prepared for the crowd of family, friends, and neighbours who filled the house with lively chatter. The large vats required for cooking, known as Sadhya Vattom—huge urulis, charakku (bronze pots), ladles, woks, and coconut graters—were sourced from the neighbourhood. These traditional bronze vats are not just cooking vessels but also add a decorative touch to modern homes.
The Night Before the Wedding
The night before the wedding was marked by a harmonious buzz of activity. With catering services then a rarity, the preparation of the Sadhya (traditional feast) involved a collective effort. Vegetables were procured, some from the neighbours' farms. The night before the wedding, neighbours, friends, and family would bring along a few urulis, utensils, ladles etc., for cooking, as well as kitchen knives and coconut graters (cherava) from their homes. This unspoken tradition ensured there were enough utensils and tools for cooking, cutting, and grating, reflecting a sense of camaraderie and communal support. These contributions were never explicitly requested, but were always anticipated, making the cooking tasks smoother and more manageable.The cooking scene gets vibrant, with men handling most of the cooking tasks, while women took on smaller chores and enjoyed some gossip.
A head cook would oversee the event, delegating tasks such as grating coconuts—a crucial ingredient in any Kerala Sadhya. Vegetables were chopped, masalas were ground, and coconut milk (Idichu Pizhinju) was extracted. All this happened amidst fun, laughter, and the occasional sneaky drink (Minungal Paripadi). By early morning, the payasam/pradhaman would be ready, and the group eagerly anticipated the first hot cups of Choodu Payasam for a taste test.
Recreating the Tradition: Kadhali Pazha Pradhaman
While preparing Kadhali Pazha Pradhaman, I couldn’t help but reminisce about those cherished times. Using my small bronze uruli, I found myself immersed in memories of the traditional Kerala wedding atmosphere. I may not be able to come across such a scenario in future. Although modern weddings and catering services have transformed the cultural landscape, and it's years since I attended a Kerala wedding. But the essence of these traditions lives on in every spoonful of such delicious dessert & in my memories.
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Red Bananas (Kadali) – Key Ingredient for Kerala’s Unique Pradhaman |
Kadhali Pazham: A Beloved Banana Variety
My Favourite Banana Variety
Kadhali Pazham, or Red Banana, holds a special place in my heart. Everyone in my family knows about my love for this particular banana variety. Whenever they spot Kadhali Pazham in the market, they make sure to buy a few just for me. My Dad and mother-in-law also keep some aside whenever I visit, knowing how much I cherish this fruit.
The Perfect Use for Excess Bananas
Recently, my husband brought home a generous supply of Kadhali Pazham. Since I’m the only one in the household who enjoys this variety, I found myself with more bananas than I could eat. To make good use of them, I decided to prepare a classic Kadhali Pazham Pradhaman. This traditional dessert is made with raw rice and jaggery, and the aroma of ghee-roasted Kadhali Pazham makes it incredibly special and flavourful and best choice to serve for a Sadhya.
Why Kadhali Pazham Pradhaman Stands Out
The ghee-roasted Kadhali Pazham adds a unique depth of flavour to the pradhaman, transforming it into a rich and delicious treat. The combination of the sweet, caramelized bananas with the earthy tones of jaggery and the smooth, nutty essence of ghee creates a dessert that is both aromatic and irresistibly tasty.
Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Medium
Serves - 4–6
Author - SM
Preparation Time - 15–25 Minutes
Cooking Time - 30–45 Minutes
For an extensive range of Sadhya Recipes, explore my blog - Essence of Life - Food
Step-by-Step Method to Make Kadhali Pazha Pradhaman
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| KADHALI PAZHA PRADHAMAN |
Ingredients for Kadhali Pazha Pradhaman
To make this delectable Kadhali Pazha Pradhaman, you will need:
- 3 tablespoons Ghee
- 4 teaspoons Coconut Pieces
- 3 Kadhali Pazham (medium-sized, ripe bananas)
- 4 teaspoons Raw Rice
- 1/2 cup Water
- 1 1/2 cups Thick Coconut Milk
- 1 1/2 cups Thin Coconut Milk
- 3/4 cup Jaggery
- 3-4 Cardamom Pods
- 1/2 teaspoon Dry Ginger Powder (optional)
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Close-Up of Kadali Pazha Pradhaman – A Rich Dessert with Red Bananas, Rice, and Coconut |
Method for Making Kadhali Pazha Pradhaman
Preparing the Ingredients
- Wash and Soak Raw Rice: Begin by washing the raw rice thoroughly. Soak it in water for 20–30 minutes to soften. After soaking, drain the rice and set it aside.
- Prepare Jaggery: Melt 3/4 cup of jaggery in 1/2 cup of water. Strain the melted jaggery to remove any impurities and keep it aside.
- Prepare Bananas: Peel and cut 3 medium-sized ripe Kadhali Pazham (red bananas) into small pieces. Alternatively, you can mash or grind the bananas for a smoother texture.
- Cardamom Powder: Grind 3-4 cardamom pods with a few teaspoons of sugar to make a fine powder. Set this aside for later use.
Cooking the Pradhaman
- Roast Coconut Pieces: Heat 3 tablespoons of ghee in a pan. Add 4 teaspoons of thinly sliced coconut pieces and roast them until they turn golden brown.
- Cook Bananas: Add the prepared bananas to the ghee. Cook on a low flame until the bananas become fragrant and slightly dry.
- Combine Ingredients: Add the soaked raw rice to the banana mixture, along with 1/2 cup of water and 1 1/2 cups of thin coconut milk. Cook the mixture on a low flame, stirring occasionally. Ensure the flame is low to prevent the rice from sticking to the bottom of the pan and burning.
- Add Flavours: Once the rice is soft, stir in the cardamom powder and dry ginger powder (if using). Mix well.
- Incorporate Jaggery: Pour the melted jaggery into the pan. Allow the mixture to boil gently on a very low flame for a few minutes.
- Finish with Coconut Milk: Finally, add 1 1/2 cups of thick coconut milk to the pradhaman. Stir well and cook on a low flame for a few more minutes, stirring occasionally.
- Serve: Enjoy the Kadhali Pazha Pradhaman hot or cold, depending on your preference.
For a step-by-step guide on "How to make Coconut Milk", click here...
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Notes for Perfect Pradhaman
- Rice Options: You can use Unakkalari (raw rice) for this recipe. Alternatively, cook the rice separately with thin coconut milk and then add it to the banana mixture.
- Banana Preparation: You can cut the Kadhali Pazham into small pieces or mash it, depending on your texture preference. The same recipe can be made with Nendhra Banana for a different flavour.
- Aroma and Flavour: Sautéing the mashed bananas in ghee adds a wonderful aroma and extra flavour to the pradhaman.
- Consistency Adjustment: Adjust the consistency of the pradhaman to your liking. If you prefer a thicker or thinner consistency, modify the amount of coconut milk accordingly.
- Sweetness Level: Kadhali Pazham adds natural sweetness to the dish. Adjust the amount of jaggery based on your taste preference.
- Cooking Tips: Once you add the coconut milk, cook the pradhaman on a very low flame and stir occasionally to prevent curdling. Ensure that the flame remains low to avoid burning the rice and spoiling the taste.
Explore More Kerala Desserts
If you enjoyed this Kadhali Pazham Pradhaman, you might also like these other delectable payasam, pradhaman, and kheer recipes:
- Ada Pradhaman: A Classic Kerala Dessert
- Paal Payasam: Creamy Rice Pudding
- Kadumpayasam: Divine Offerings
Discover More on Payasam, Pradhamans, and Kheers
Looking for more sweet treats? Browse our collection of Payasam recipes:
Reliving Cherished Memories with Kadhali Pazha Pradhaman
Recreating traditional recipes like Kadhali Pazha Pradhaman not only honours these cherished memories but also connects us with our rich culinary heritage. As you make this delectable payasam, let the aroma and taste transport you to those simpler, joyful times.
For more delicious and authentic recipes from Kerala and beyond, visit Essence of Life - Food and discover the true essence of traditional cooking!
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Nendhra Pazha Pradhaman – Kerala’s Iconic Banana Payasam for Festivities & Everyday Indulgence |
Nendhra Pazha Pradhaman: A Festive Kerala Dessert for Onam, Vishu, and Sadhya Celebrations
Nendhra Pazha Pradhaman
Nendhra Pazha Pradhaman is a mouth-watering Kerala dessert made with ripe Nendhra Pazham (plantains), coconut milk, and jaggery. This sweet dish is a celebration of the tropical flavours found in South India and other Southeast Asian countries. Whether you're marking a special occasion like Vishu or enjoying a festive meal, Nendhra Pazha Pradhaman brings a taste of Kerala’s rich culinary heritage to your table.
What is Nendhra Pazham (Etha Pazham)?
Nendhra Pazham, also known as Etha Pazham, is a variety of banana that is often used in traditional Kerala cooking. It is known for its firm, deep yellow pulp, making it perfect for creating a variety of sweet and savoury dishes. While raw bananas are used for making snacks like Banana Chips (Kaya Varuthathu) Sarkkara Upperi, stir-fries (Mezhukkupuratti), Kalan, Pulisseries & Erissery. The ripe Nendhra Pazham is used to make Pazham Pori (banana fritters), Nendhra Pazha Ghee Roast, Unda Pori, Nendhrapazha Appam, Halwa and the simple Nendhra Pazham Puzhungiyathu.
Love Nendhra Pazhams? Raw or Ripe, They’re Pure Magic! From crispy savoury bites to luscious sweet treats, Nendhra Pazham transforms into irresistible delicacies! Explore a delightful collection of Nendhra Pazham Recipes here!
The Nutritional Benefits of Nendhra Pazham
Nendhra Pazham is not only delicious but also highly nutritious. It is considered an excellent food for both infants and the elderly, especially when steamed. The firm texture of the banana makes it easier to digest and is often recommended for its health benefits. However, when feeding infants, be sure to remove the seeds before serving.
The Art of Preparing Nendhra Pazha Pradhaman
Nendhra Pazha Pradhaman stands out as a true classic in Kerala cuisine. It belongs to a family of Pradhamans, including varieties such as Mambazha Pradhaman, Kadhali Pazha Pradhaman, and Chakka Pradhaman, all of which highlight local fruits and ingredients which carry an extra layer of fruity richness that takes the dessert to the next level.
This banana variety has a unique texture that holds up well when cooked, and its flavour complements the sweetness of jaggery and the richness of coconut milk in the Pradhaman. This dish is unique in its ability to bring out the natural sweetness of the Nendhra Pazham, combining it with the deep, caramel-like taste of jaggery and the creamy smoothness of coconut milk. The result is a comforting, aromatic treat that's perfect for festive occasions like Vishu/Onam or for any Sadhya.
A Feast Fit for a Celebration! No Sadhya is complete without its iconic dishes. From vibrant curries to indulgent payasams, find everything you need for a perfect spread!Explore Authentic Sadhya Recipes Here!
Nendhra Pazha Pradhaman Recipe Overview
- Cuisine : Kerala (India)
- Recipe Type : Pradhaman/Payasam, Dessert
- Difficulty : Easy
- Serves : 4–6
- Author : SM
Time Estimate:
- Preparation Time - 15-25 Minutes
- Cooking Time - 20 -30 Minutes
Celebrate with the finest Payasams & Pradhamans! Perfect for Vishu, Onam, birthdays, or any special occasion—explore these festive sweet treats now!"
Nendhra Pazha Pradhaman: A Festive Kerala Dessert for Onam, Vishu, and Sadhya Celebrations
Nendhra Pazha Pradhaman is a classic Kerala dessert made with ripe Nendhra bananas, jaggery, coconut milk, and ghee, offering a rich and flavourful sweet treat that’s perfect for festive occasions like Onam, Vishu, and Sadhya. This dish combines the natural sweetness of Nendhra Pazham (plantains) with the earthy taste of jaggery, creating a comforting dessert that captures the essence of Kerala’s vibrant culinary traditions.
Ingredients for Nendhra Pazha Pradhaman
- Ripe Nendhra Banana – 1 large (approximately 250g)
- Jaggery – 200-250g (adjust to taste)
- Water – 3/4 cup
- Thick Coconut Milk – 1 1/2 cups
- Thin Coconut Milk – 2 cups
- Ghee – 3 tablespoons
- Coconut Pieces – 3 teaspoons (fresh or dried)
- Cashew Nuts – 10–12 pieces
- Raisins – 10–12 pieces
- Cardamom – 6 pods
- Dry Ginger Powder – 1/2 teaspoon (optional)
Make your own rich and creamy Coconut Milk at home! Click here for the easy recipe and add fresh, natural flavour to your Kerala desserts.
Method: Step-by-Step Instructions
Prepare the Jaggery Syrup:
- Add the jaggery into 3/4 cup of water. Boil it on high heat for a few minutes until it starts to dissolve.
- Lower the flame and let it simmer for 5–6 minutes until fully melted. Strain the syrup to remove any impurities.
Cook the Nendhra Banana:
- Cut the Nendhra banana into two or three pieces, or score both sides with a knife. Steam the banana until soft.
- Once cooked, allow it to cool. Remove the seeds from the centre and mash the banana into a smooth paste.
Sauté the Banana:
- Heat ghee in a heavy-bottomed pan or uruli (traditional Kerala cookware).
- Add the mashed banana and sauté on low flame until it becomes fragrant and slightly dry.
Combine with Jaggery Syrup:
- Gradually pour in the prepared jaggery syrup and simmer for 8-10 minutes on low heat. Stir occasionally to ensure it doesn’t stick to the pan.
Add Spices and Coconut Milk:
- Powder the cardamom pods with a teaspoon of sugar until fine. Add the cardamom powder and optional dry ginger powder to the banana-jaggery mixture and mix well.
- Pour in the thin coconut milk and cook for another 5 minutes on low heat.
- Add the thick coconut milk and let it simmer for a few more minutes while stirring continuously.
Fry the Garnishes:
- In a separate pan, heat some ghee and fry the coconut slices until they are aromatic and slightly browned.
- Add the fried coconut slices, cashew nuts, and raisins to the Pradhaman and mix thoroughly.
Serving Suggestion:
- Serve Nendhra Pazha Pradhaman warm or chilled, depending on your preference.
Notes & Pro Tips
- Banana Texture: Steam the bananas properly to ensure the texture is soft and easy to mash. If you prefer a smoother texture, you can blend the banana after mashing.
- Adjusting Sweetness: Feel free to adjust the amount of jaggery depending on your sweetness preference. If the jaggery is too sweet, you can reduce the quantity slightly.
- Coconut Milk Variations: For a richer taste, use freshly squeezed coconut milk. If using canned coconut milk, make sure it’s full-fat for the best flavour and texture.
Storage Tips
- Storing Leftovers: Store any leftover Nendhra Pazha Pradhaman in an airtight container in the refrigerator for up to 2–3 days. Reheat on low heat before serving, adding a little coconut milk or water if it thickens too much.
- Freezing: You can also freeze this dessert for up to 1 month. To thaw, simply let it sit at room temperature for a few hours or reheat gently on the stove.
FAQs
Can I use other bananas instead of Nendhra Pazham?
- While Nendhra Pazham (plantains) provides the best texture and flavour for this dish, you can substitute with regular ripe bananas. However, the taste and consistency may vary slightly.
Can I skip the dry ginger powder?
- Yes, dry ginger powder is optional. It adds a hint of warmth and spice, but the dish will still taste great without it.
Can I make this recipe in advance?
- Yes, you can make Nendhra Pazha Pradhaman ahead of time. It actually tastes better after the flavours meld together overnight. Just store it in the fridge and reheat before serving.
Can I freeze Nendhra Pazha Pradhaman for later use?
- Yes, you can freeze Nendhra Pazha Pradhaman for up to 1 month. To thaw, simply let it sit at room temperature for a few hours or reheat gently on the stove.
- Freezing it helps preserve its flavours, making it an ideal make-ahead dessert for festive occasions like Onam or Vishu.
What to serve with Nendhra Pazha Pradhaman for Onam or Vishu celebrations?
- Nendhra Pazha Pradhaman pairs perfectly with other Kerala festive dishes like Onam Sadhya or Vishu Sadhya. Serve it alongside traditional curries, pappadums, and rice to create a complete festive spread. This banana payasam is the perfect sweet ending to a hearty Sadhya meal.
How to make Nendhra Pazha Pradhaman for large groups or parties?
- Making Nendhra Pazha Pradhaman for large groups is easy! Simply double or triple the recipe, depending on the number of servings needed.
- Use a large pot to accommodate the increased ingredients, and adjust the cooking time to ensure everything is well-mixed and simmered to perfection. It’s a great dessert for big gatherings like Onam, Vishu, or birthdays.
Want to master Kerala's Sadhya flavours and explore authentic recipes for Onam, Vishu, and more? Grab your copy of my eBook "What I Cook - For Onam" Click here to get started on perfecting a Kerala Sadhya!
For more delicious Kerala sweets and festive recipes, check out these other favourites:
- Onam Sadhya – A Complete Kerala Feast
- How to Make Kerala Palada Pradhaman
- Vishu Special Recipes – From God's Own Country
Celebrate the Flavours of Kerala with Nendhra Pazha Pradhaman
Nendhra Pazha Pradhaman is more than just a dessert – it’s a celebration of Kerala’s rich culinary heritage. The perfect balance of sweet, creamy, and aromatic flavours makes it an ideal dish for festive occasions like Onam, Vishu, and Sadhya. Whether served warm or chilled, this traditional Kerala treat brings a touch of joy and warmth to every meal.
So, the next time you’re preparing a festive feast or simply want to indulge in a comforting, homemade dessert, try this simple and easy Nendhra Pazha Pradhaman recipe. With its delightful combination of ripe bananas, jaggery, and coconut milk, it’s certain to be loved by everyone at your table.
Don't forget to share this recipe with family and friends, and let the flavours of Kerala fill your home with happiness and good vibes!
For more heartwarming recipes from God's Own Country, explore our blog and dive into the authentic flavours of Kerala. Happy cooking, and may your celebrations be as sweet as this Pradhaman!
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| MAMBAZHA PRADHAMAN - MANGO PAYASAM |
There is no dish in the Indian cuisine rather than a Payasam that is rooted deep within the culture and tradition. This dessert has become so synonymous from simple celebrations to festivities to religious ceremonies. Serving Payasam is an unwritten norm ingrained in our tradition that no auspicious occasion is complete without serving this dessert. And when it comes to Sadhya(Kerala style Banquet) it is totally incomplete without Payasam/Pradhaman. The type & number of Payasam/Pradhaman served in a Sadhya commemorates the grandeur of the occasion.
Though Palada Pradhaman/Paal Payasam tops the grandeur when it comes to a topnotch Sadhya, seasonal Payasams/Pradhamans prepared with Fruits also follows the list. Pradhamans prepared with Chakka(Jackfruit), Nendhra Pazham & Mango are delectable additions along with various other numerous varieties of Pradhamans, like Parippu Pradhaman, Palada Pradhaman, Ada Pradhaman, Gothambu Pradhaman, etc.,
Pradhamans prepared with fruits like Nendhra Pazham, Jackfruit or Mango, has a wonderful note of flavour unique to the fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic desserts of GOD'S OWN COUNTRY. Though I have already updated various other Pradhamans prepared with fruits like Chakka Pradhaman & Nendhra Pazha Pradhaman, Mambazha Pradhaman/Mango Payasam comes into limelight when Mangoes are in season. Commonly this Pradhaman is prepared during Vishu when Mangoes are in season. But here in Malaysia, we get Mangoes and Jackfruit almost all the year through. So whenever I get hold of these fruits, every now and then I end up making these Pradhamans.
Mambazha Pradhaman is a delectable concoction made with Mango as a base in Coconut Milk and Jaggery (Cane Sugar). This dessert yields an extraordinary flavour and aroma unique to Mangoes.
For more PAYASAMS, PRADHAMANS & KHEERS, Click here...
Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM
Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes
For more SADHYA Recipes, click here...
HOW TO MAKE MAMBAZHA PRADHAMAN - MANGO PAYASAM
INGREDIENTS :
Mango - 2 Nos. (Big)Jaggery - 3/4 Cup - 1 Cup
Water - 3/4 Cup
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn (Optional)
METHOD :
- Add Jaggery into the 3/4 Cup of water, boil this on a high flame for few minutes.
- Lower the flame and boil for another 5-6 minutes until the Jaggery is melted.
- Switch off the flame.
- Strain the melted Jaggery for any impurities.
- Peel, Core & Cut the Mangoes and discard the Seeds.
- Cut the Mangoes and drop the pieces into a blender.
- Puree the Mangoes and keep it aside.
- Heat Ghee in a heavy-bottomed pan/brass Uruli.
- Fry the Coconut Pieces on a very low flame until it turns aromatic and into light golden colour.
- Add Cashew Nuts and Raisins to the Ghee and fry until Raisins fluffs-up.
- Pour Puree Mangoes to the above and cook on a low flame stirring occasionally.
- Cook this on a low flame for about 5-7 minutes.
- Gently pour the Jaggery Syrup to the above ingredients and give a quick stir.
- Boil it on a low flame for about 8-10 Minutes.
- Powder the Cardamoms with few teaspoons of Sugar into a fine powder.
- Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
- Pour thin Coconut Milk into it and cook on a low flame for few minutes.
- Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
- Switch off the Mambazha Pradhaman/Mango Payasam.
- Serve Mambazha Pradhaman/Mango Payasam hot or cold.
For more recipes from GODS OWN COUNTRY - KERALA click here...
NOTES :
- Can also add few small pieces of Mangoes along with Mango Puree.
- Adjust the amount of Jaggery to suit your taste preference.
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| ADA PRADHAMAN |
When it comes to Payasam and Pradhamans, Ada Pradhaman is one of the most traditional desserts of GODS OWN COUNTRY and it is called as the King of Desserts in Kerala. When talking about Ada Pradhaman, Ada is a tiny square-shaped Rice Flake. Ada the basic ingredient used for this type of pradhaman is prepared with Unakkalari(a type of Raw Rice) Powder. Ada Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) with a special ingredient 'Ada'(Rice Flakes) as a base. Ada gives a delicate texture and special flavour and taste to this wonderful 'Ada Pradhaman'.
Kerala Sadhya (Banquet) is incomplete without a Pradhaman or Payasam. The contemporary Kerala Sadhya is an elaborate banquet prepared for festivals and ceremonies. A full-course Sadhya consists of rice served along with twenty or more accompaniments and curries. Local delicacies such as Nalu Muri, Sarkkara Upperi, Pazham and Pappadam. Sadhya is finished with Pradhaman or Payasam. It is usually mixed along with Pappadam and Pazham. And a Sadhya which serves Ada Pradhaman/Palada Payasam is surely not to be missed.
How do you like to eat a Payasam or Pradhaman - served in the Banana Leaf or in a Cup/Bowl. Eating Payasam or Pradhaman from the Banana Leaf shows your literal ability to slurp up the liquid from the flat leaf. The correct way to serve the dessert is on a Banana Leaf, Crush a Pappadam over it and if your prefer smash up a Banana with your hand and add it into the Payasam, Mix and Mash and they you go, Slurp... Slurp... Slurp... until you finish the last drop clean out of the Banana Leaf. This is the tastiest part of a Banana Leaf Meal - Sadhya where you even get to taste the reminiscence of all the curries along with desserts. Trust me it is worth a try, you get the total feel of eating a Sadhya in a Malayali style.
For more recipes from GODS OWN COUNTRY - KERALA click here...
A traditional method of preparing Ada :
A very thin batter is prepared by grinding the soaked Unakkalari. Smear Coconut oil on a banana leaf and spread the thin rice batter over it. Then the Banana leaf is tightly wrapped and steam cooked. Once cooked the steamed batter can be removed from the Banana Leaf and cut into small squares. These tiny Rice flakes are called Ada and can be used to prepare Paalada Pradhaman and Ada Pradhaman.For more Recipes on PAYASAM, PRADHAMANS AND KHEERS, Click here...
Cuisine - Kerala (India)
Recipe Type - Pradhaman/ Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM
Preparation Time - 15-25 Minutes
Soaking Time - 8 - 10 Minutes
Cooking Time - 20 -30 Minutes
HOW TO MAKE ADA PRADHAMAN
INGREDIENTS :
Ada - 100 GmsJaggery - 200 Gms
Water - 3/4 Cup + 11/4 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn(Optional)
METHOD :
- Add Jaggery into the 3/4 Cup of Water, boil this on a high flame for few minutes.
- Lower the flame, boil for 5-6 minutes until the Jaggery melts and strain for any impurities.
- Wash and soak the Ada in warm water for about 8-10 Minutes.
- Drain and rinse the Ada in cold water for 3-4 times or until water runs clear. This is to ensure that the starch is removed from the Ada.
- Heat 1 Tbspn of Ghee in a heavy bottomed pan or Brass Uruli.
- Add soaked Ada to the above and fry on a low flame for few minutes.
- This will avoid Ada sticking together & forming into lumps.
- Pour thin Coconut Milk into it and cook on a low flame for few minutes until Ada turns soft.
- Pour the Jaggery Syrup to the cooked Ada and allow it to boil on a very low flame.
- Allow it to absorb the Syrup.
- Powder the Cardamoms with few teaspoons of Sugar into a fine powder.
- Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
- Finally, add Thick Coconut Milk and leave it on a low flame for few minutes, stirring it continuously.
- Heat the remaining Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
- Fry Cashew nuts and Raisins.
- Add these to the Ada Pradhaman and mix well.
- Serve Ada Pradhaman hot or cold.
NOTES :
- I have used store bought ready made Ada for the recipe.
- Soaking the Ada in warm water and rinsing it in cold water will help to remove any extra starch from the Ada.
- Frying the Ada in Ghee will avoid ada sticking together and forming into lumps and also gives a perfect texture to Palada Paysam/Pradhaman.
- Melt the Jaggery and strain for any impurities.
- Adjust the amount of sweetness to your preference.
- Adding Coconut Pieces and Dry-ginger powder are totally optional.
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| PARIPPU PRADHAMAN |
Parippu Pradhaman is an authentic Payasam prepared with Moong Dhal in a delectable concoction made with Coconut Milk and Jaggery. All the more the Parippu (lentil) for this Pradhaman is Cheru Payar/Moong Dhal/Pasi Paruppu. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals.
Moong Bean is one the most easily digestible Lentils, loaded with a lot of nutrients, a low carb lentil packed with Proteins. Also, it takes very less time to cook compared to other Lentils. This is one of the most frequented family favourites in our household. My husband loves this Pradhaman and it's my MIL's special recipe - A classic version of delicious Cheru Payar Pradhaman.
You can find more recipes from GODS OWN COUNTRY - KERALA click here...
Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam , Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM
Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes
For more SADHYA RECIPES, Click here...
HOW TO COOK PARIPPU PRADHAMAN
INGREDIENTS :
Moong Dhal - 1/2 CupJaggery - 1 Cup
Water - 3/4 Cup + 11/4 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tablespoons
Coconut Pieces - 3 Teaspoons
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamom - 6 Nos.
Dry Ginger Powder - 1/2 Teaspoon
Water - 3/4 Cup + 11/4 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tablespoons
Coconut Pieces - 3 Teaspoons
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamom - 6 Nos.
Dry Ginger Powder - 1/2 Teaspoon
METHOD :
- Add Jaggery into the 3/4 Cup of Water, boil this on high flame for few minutes.
- Lower the flame and boil for 5–6 minutes and strain for any impurities.
- Dry Roast the Moong Dhal in a low flame until aromatic for a few minutes.
- Cook Moong Dhal in 11/2 Cups of water until it turns soft.
- Allow it to cool and mash it up slightly.
- Pour the Jaggery Syrup to the cooked Moong Dhal and allow it to boil on a very low flame.
- Allow it to absorb the Syrup.
- Powder the Cardamoms with a few teaspoons of Sugar into a fine powder.
- Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
- Pour thin Coconut Milk into it and cook in low flame for few minutes.
- Finally, add Thick Coconut Milk and leave it in low flame for few minutes, stirring it continuously.
- Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
- Fry Cashew nuts and Raisins.
- Add these to the Parippu Pradhaman and mix well.
- Serve hot or cold.
NOTES :
- Dry Roasting the Moong Dhal gives a wonderful flavour to the Pradhaman.
- Moong Dhal can be cooked in a pressure cooker. Cook in high flame for Three Whistles and then lower the flame and cook for two whistles or for five minutes.
- Mashing the cooked Moong Dhal is optional, Can leave the dhals as such too.
- I mash half of the Dhal and leave the rest as such.
- Melt the Jaggery and strain for any impurities.
- Adjust the amount of sweetness to your preference.
- Adding Coconut Pieces and Dry-ginger powder is totally optional.
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