Nenthrapazha Pradhaman

Nenthrapazha Pradhaman
By : Sherin Mathew
Ripe Bananas/Nenthrapazham : 3 (big)
Jaggery/Sharkkara : 3 blocks
Semi Thick coconut milk-2nd extract /Randaampal : 1 cup (If u using can then dilute with 1/2 cup of water)
Thick coconut milk-1st extract /Thanipaal : 1/2 cup
(as an alternative use ½ tea cup Maggie or any coconut powder)

Cashews nut : 2 tb sp
Raisins : 2 tb sp
Coconut pieces/Thengakothu : 1 tbsp
Ghee : 4 tbsp
Cardamom powder : 2 ts sp

Method:
1. Steam the bananas till well cooked or pressure cook the bananas until soft or you can microwave the banana, in microwave safe plate and cook until it is soft.
2. Remove the outer skin and de-seed, remove the black layer inside.
3. Paste the bananas in the big jar of your mixer blender or mash them using your hands so that there aren't any lumps.
4. Melt the jaggery in two cups of water, strain and remove dirt/sand.
5. Heat ghee in a thick bottomed vessel and fry the mashed banana paste for 5 minutes.
6. Add the thick jaggery water and cook in medium heat until the mixture thickens.
7. Pour the thin diluted coconut milk and allow it to boil. When it thickens,
8. Reduce the flame and add thick coconut milk and add 1 ts sp cardamom powder, cook it for couple of minutes and remove from fire.
(Alternatively add the coconut milk from the powder).

9. Heat ghee in a small pan fry cahews, raisins and Thengakothu/Coconut pieces and add this to the pradhaman. Top it with the balance cardamom powder.

10. Serve hot or chilled & enjoy!!!