Pazham pradhaman/ Plantain sweet pudding
Delicious plantain sweet pudding made with ripe plantains, coconut milk, jaggery and cardamom. One of the traditional recipe from state of Kerala.
Servings: 8 servings
Ingredients
- 801 g of ripe plantain about 4 big one
- 250 g jaggery
- ¾ cup canned coconut milk
- ¼ cup sabudana /tapioca pearls
- ¼ cup coconut pieces
- 1 tablespoon + 1 teaspoon ghee
- 5 crushed cardamom
- 2 ½ cup water + extra for cooking sabudana/ tapioca pearls and plantain
Instructions
- Cut plantains into 3-inch cubes and boil for about 10 minutes and set aside.
- Once the plantains are cool enough to touch remove the central vein with black spots and puree it into thick paste.
- In another small bowl add sabudana / Tapioca pearls and add water to cover it and cook. Change water 3 -4 times and continue to boil until it become translucent.
- Melt jaggery in a small pot with ¼ cup water.
- In a heavy bottom pan, add plantain puree and strained jaggery water and mix well. When it starts thickens add 1 teaspoon of ghee and mix once again.
- To this add 3rd coconut milk (if using canned coconut milk, add ¼ cup coconut milk+ 11/2 cup water to make 3rd coconut milk) and continue to cook until everything thickens bit.
- Then add 2nd coconut milk (Add ¼ coconut milk + ¾ cup water) and sabudana/ Tapioca pearls. When it again thickens add first coconut milk (¼ cup coconut milk) and cardamom and switch of flame.
- In a small skillet heat 1 tablespoon ghee and add ¼ cup coconut pieces and fry them until it is golden brown in color.
- Then remove from the fire and add it to prepared pazham pradhaman.Enjoy
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