Pazham pradhaman or pazham payasam is a popular item of Kerala sadya. We can make several variations of this dish by adding rice balls, Bengal gram etc.
Usually nendrapazham is used to make pradhaman or payasam, but you can also try with cherupazham (small banana). When harvesting in bulk, my mom used to make banana jam ( pazham varattiyathu). The banana jams can be preserved for a long time. Whenever you need to have pradhaman, just add some coconut milk in this jam and serve.
For pradhaman, the banana jaggery ratio is 1:2 i.e., for 1 kg of banana, needs 2 kg of jaggery. But if the banana itself is so sweet, adjust the amount of jaggery. Amount of jaggery depends on the sweetness of bananas and also the sweetness of jaggery. So adjust accordingly.
In Kerala, pradhaman is prepared in large wok called uruli, it is Kerala's traditional cookware in circular shape. For making bulk amount of food in Kerala, usually using urulis. You can use any large utensils.
I used cardamom as flavouring agent. It can be replaced by any other flavouring agent like dry ginger powder (chukku) etc.
Let us go to the step by step preparation of cherupazham pradhaman
- Take the peeled banana in a mixer grinder.
- Grind to get a fine paste.
- Crush jaggery with one and half cup of water, sieve and keep aside. Amount of jaggery may vary, its amount exactly depends on the sweetness of bananas and also the sweetness of jaggery. So first add 300 grams, then do a taste test and use more if necessary.
- Melt ghee in wok preferably a uruli ( a traditional cookware of Kerala) on low-medium flame.
- Add pasted banana and melted jaggery and mix well.
- Cook it till the water content goes down and the mixture thickens. Once it starts to thick, stir continuously and care should be taken to avoid sticking of the mixture to the bottom.
- Once the mixture became thick like a jam, add third milk , mix well and stir continuously and cook till the mixture thickens.
- Add second milk and cook till the mixture reduces to half.
- Add first milk (thick milk) and mix well, once it start to boil, immediately switch off the stove.
- Add cardamom powder and mix well.
- Melt ghee in another small pan. Fry coconut bit and cashew separately till golden grown. Add raisins and fry till it puffs up. Add everything on the top of the payasam and mix well.
- Delicious cherupazham payasam is ready. Serve hot or chilled.