Ke Delicious Cherupazham Pradhaman Recipe: A Traditional Kerala Dessert Delight F

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Delicious Cherupazham Pradhaman Recipe: A Traditional Kerala Dessert Delight

Delicious Cherupazham Pradhaman Recipe: A Traditional Kerala Dessert Delightwith detailed photos.

Indulge in the rich flavors of Kerala's culinary heritage with a timeless delight: Pazham Pradhaman, also known as Pazham Payasam. This beloved dessert has earned its place as a star attraction on the vibrant and traditional Kerala Sadya (feast) menu. While the classic recipe features the use of Nendrapazham (ripe plantains), there's a world of delightful possibilities to explore.

In this gastronomic journey, we'll not only delve into the traditional preparation of Pazham Pradhaman but also discover how to elevate it with creative variations. From the addition of rice balls to the delectable twist of Bengal gram, each version offers a unique taste experience that's steeped in tradition and culture.

But that's not all! Imagine the convenience of savoring this delightful dessert any time you desire. For those who appreciate the essence of cherupazham (small bananas), we'll show you how to create a Pazham Pradhaman that's equally divine. And for those who find themselves with an abundant harvest of bananas, we have a secret recipe up our sleeves – the art of making Banana Jam, or "Pazham Varattiyathu." This treasured jam can be preserved for an extended period, ready to transform into Pradhaman whenever your heart desires. A spoonful of coconut milk and a serving of nostalgia, and you're all set to enjoy a taste of Kerala's rich culinary history.

Join us on this culinary expedition as we unravel the flavors, traditions, and versatile variations of Pazham Pradhaman – a dessert that's truly a masterpiece of Kerala's gastronomy.

    Cherupazham Pradhaman: A Delicate Delight in the Shadows of Pazham Pradhaman

    Cherupazham Pradhaman, often described as the "younger sibling" of its more famous counterpart, Pazham Pradhaman made with ethakka (ripe plantains), carries a distinctive charm of its own in the world of Kerala's culinary traditions. It's true that Cherupazham Pradhaman might not enjoy the same level of widespread recognition as its elder sibling, but that doesn't diminish its significance or appeal.

    What sets Cherupazham Pradhaman apart is its unpretentious elegance. Crafted from small bananas, it delivers a subtle, nuanced sweetness that resonates with those who prefer a milder dessert experience. The creaminess derived from coconut milk and the fragrant notes of cardamom infuse each spoonful with nostalgia and warmth.

    While Cherupazham Pradhaman may not always occupy the limelight, it holds a cherished spot in the hearts of those who appreciate its simplicity, unique flavor profile, and the cultural heritage it represents. So, even though it might not be as famous as its ethakka counterpart, Cherupazham Pradhaman has an enduring appeal that continues to captivate dessert connoisseurs in Kerala and beyond.

    Ingredients and Their Contribution to Cherupazham Pradhaman

    Let's explore the key components that come together to craft the delightful Cherupazham Pradhaman:

    1. Small Bananas (Cherupazham):

    Small bananas serve as the sweet and fruity base for the dessert, offering a creamy texture and subtle sweetness.

    2. Jaggery (A Kind of Sugar):

    Jaggery provides natural sweetness and depth, complementing the banana flavor and infusing rich caramel notes.

    3. Coconut Milk:

    Coconut milk imparts creaminess and a tropical essence to the pradhaman, enhancing its texture and flavor.

    4. Ghee (Clarified Butter):

    Ghee is used for frying the coconut bits, cashews, and raisins, adding a nutty richness and delightful crunch to the dish.

    5. Cardamom:

    Cardamom serves as the aromatic touch, contributing fragrant, citrusy notes that enhance the overall flavor.

    6. Cashews, Coconut Bits, and Raisins (Topping):

    This trio of toasted cashews, fried coconut bits, and plump raisins forms a flavorful topping that provides crunch and a burst of complementary flavors.
    Together, these ingredients create the unique taste and texture of Cherupazham Pradhaman, capturing the essence of Kerala's culinary traditions.

    Culinary Wisdom: Tips and Tricks for Perfecting Cherupazham Pradhaman

    1. Adjusting Sweetness: The ratio of banana to jaggery is typically 1:2 (1 kg of banana to 2 kg of jaggery). However, the sweetness of both the bananas and the jaggery can vary. So, taste as you go along and adjust the amount of jaggery accordingly to achieve your desired level of sweetness.

    2. Traditional Cookware: In Kerala, Pradhaman is traditionally prepared in a large wok called an "uruli." This circular-shaped, wide-mouthed cookware is perfect for making bulk quantities. However, if you don't have an uruli, any large utensil can be used to accommodate the recipe.

    3. Flavor Variations: While cardamom is the classic flavoring agent, feel free to experiment with other options like dry ginger powder (chukku) or even a pinch of saffron threads for unique and aromatic variations of Cherupazham Pradhaman.

    4. Continuous Stirring: When thickening the mixture, it's important to stir continuously to prevent it from sticking to the bottom of the pan or uruli. This ensures a smooth and lump-free Pradhaman.

    5. Coconut Milk Gradually: When adding coconut milk, do it gradually and stir gently. Avoid bringing it to a vigorous boil, as this can lead to curdling. A gentle simmer is ideal.

    6. Longevity of Pazham Varattiyathu: If you decide to stop at the stage where you have "Pazham Varattiyathu" (banana jam-like mixture), you can refrigerate it for up to six months. Simply add coconut milk, boil, and proceed with the remaining steps when you're ready to make Pradhaman.

    With these tips and tricks, you'll master the art of preparing Cherupazham Pradhaman and enjoy a delightful dessert that perfectly balances the flavors of Kerala's culinary heritage.

     Cherupazham pradhaman Recipe with Step by Step Photos

    Step 1: Prepare the Bananas

    1. Start by peeling the Cherupazham (small bananas). You'll need about 8-10 bananas for this recipe.
    2. Once peeled, place the bananas in a mixer grinder.
      Peeled Cherupazham (small bananas) placed in a mixer grinder.

    Step 2: Blend the Bananas

      1. Grind the peeled bananas until you attain a silky-smooth puree, and there's no requirement to incorporate water. If you encounter any difficulty during grinding, simply pause the mixer, open the lid, and stir the mixture before grinding again. This process guarantees a lump-free banana puree.
        A close-up view of bananas being blended into a smooth puree in a mixer grinder.

      Step 3: Prepare Jaggery Syrup to Taste

      • Crush the jaggery and place it in a pan with one and a half cups of water.
      • Sieve the jaggery syrup and set it aside. The amount of jaggery needed can vary, depending on the sweetness of the bananas and the jaggery. Begin with 300 grams, conduct a taste test, and add more if needed to achieve the desired level of sweetness.
        Sifting and straining melted jaggery to prepare a sweet syrup.

      Step 4: Heat Ghee in Traditional Uruli Pan

      1. To continue the preparations, select a thick-bottomed, wide-mouthed pan, preferably a traditional Kerala cookware known as an "uruli."
      2. Place the pan on a low to medium flame and melt the ghee in it. This step sets the stage for the next phase of your Cherupazham Pradhaman creation.
        Melting ghee in an uruli, a traditional Kerala cookware, on a low-medium flame.

      Step 5: Combine Banana Paste and Jaggery Syrup

      1. Add the previously prepared banana paste and the melted jaggery syrup into the uruli.
      2. Mix these two key ingredients thoroughly to create a harmonious blend of flavors for your Cherupazham Pradhaman.
      Blending banana paste and melted jaggery in an uruli for Cherupazham Pradhaman.

      Step 6: Thicken the Mixture

      1. Continue cooking the mixture until the water content reduces, and the mixture thickens. It's crucial to stir continuously at this point to prevent it from sticking to the bottom.
      2. At this stage, you will have achieved a consistency similar to "Pazham Varattiyathu," a banana jam-like preparation.
      3. If you're making Cherupazham Pradhaman in bulk, you can stop cooking at this point and store it in the refrigerator. It will remain fresh for up to six months.
      4. When you're ready to make the payasam, simply add coconut milk, bring it to a boil, and proceed with the remaining steps of the recipe.
      Cooking the mixture until it thickens and resembles Pazham Varattiyathu, a banana jam-like consistency.

      Step 7: Add Third Coconut Milk and Thicken the Mixture

      1. Once the mixture attains a thick, jam-like consistency, introduce the third extraction of coconut milk into the mixture.
      2. Ensure thorough mixing and maintain a continuous stirring motion while you cook the mixture.
      3. Continue cooking until the mixture thickens further, enhancing the texture and flavor of your Cherupazham Pradhaman.
        Stirring and thickening the mixture of Cherupazham Pradhaman with the addition of the third coconut milk.

      Step 8: Simmer with Second Coconut Milk

      1. Pour in the second extraction of coconut milk into the mixture.
      2. Allow the mixture to simmer gently, cooking it until it reduces to approximately half of its original volume.
      3. This step further enhances the flavor and creaminess of your Cherupazham Pradhaman, so be patient and keep an eye on the reduction process.
        Simmering Cherupazham Pradhaman with Second Coconut Milk until it reduces by half.

      Step 9: Introduce First Coconut Milk

      1. Add the first extraction of coconut milk, which is the thick and creamy milk, into the mixture.
      2. Mix it thoroughly to combine with the other ingredients.
      3. As soon as the mixture begins to boil, promptly switch off the stove to preserve the rich flavors of your Cherupazham Pradhaman.
        Mixing Cherupazham Pradhaman with First Coconut Milk, ready to be brought to a boil.

      Step 10: Enhance Flavor with Cardamom

      1. Sprinkle cardamom powder into the Cherupazham Pradhaman mixture.
      2. Stir thoroughly to infuse the dessert with the aromatic essence of cardamom, adding a delightful depth of flavor.
        Incorporating cardamom powder into Cherupazham Pradhaman for an aromatic touch.

      Step 11: Prepare Tempering for Cherupazham Pradhaman

      1. In a separate small pan, melt ghee over low to medium heat.
      2. Fry coconut bits and cashews separately in the melted ghee until they turn a golden brown color, infusing a delightful crunch and nutty flavor.
      3. Add raisins to the pan and continue frying until they puff up and become plump.
      4. Finally, combine all the fried ingredients and gently add them on top of the Cherupazham Pradhaman.
      5. Mix everything well, ensuring the flavors and textures meld harmoniously for a visually appealing and delicious final touch to your dessert.
        Tempering with ghee, coconut bits, cashews, and raisins for topping Cherupazham Pradhaman.

      Step 12: Serve Your Delicious Cherupazham Payasam

      1. Your delectable Cherupazham Payasam is now ready to be enjoyed.
      2. You can serve it either hot or chilled, depending on your preference. Cherupazham Payasam is a delightful dessert that can be relished as a comforting warm treat or as a refreshing cold indulgence.
      3. Savor the rich flavors and the cultural essence of this traditional Kerala dessert, making it a perfect addition to any meal or special occasion.
        A mouthwatering serving of Cherupazham Payasam, ready to be served hot or chilled.

      Serving Suggestions for Cherupazham Pradhaman

      Cherupazham Pradhaman is a versatile dessert that can be enjoyed in various ways, depending on the occasion and personal preferences. Here are some serving suggestions:

      After Sadya: Cherupazham Pradhaman is traditionally served as a delightful dessert to conclude a sumptuous Kerala Sadya (feast). It provides a sweet and satisfying ending to the elaborate meal, balancing the rich and diverse flavors of the dishes that precede it.

      Special Occasions: This pradhaman is an excellent choice for special occasions and celebrations. Whether it's a festival, family gathering, or any memorable event, Cherupazham Pradhaman adds a touch of tradition and sweetness to the festivities.

      Everyday Treat: While it's often associated with special occasions, there's no rule against enjoying Cherupazham Pradhaman on an ordinary day. Treat yourself to this comforting dessert as a sweet indulgence after your regular meals.

      Pairing with Pappadam: Cherupazham Pradhaman pairs wonderfully with pappadam (papadum), creating a delightful and contrasting combination of flavors and textures. The mild sweetness of the pradhaman complements the savory, slightly salty taste of pappadam, creating a harmonious blend of flavors. The crispy, crunchy texture of pappadam adds a delightful contrast to the creamy pradhaman.

      Temperature: Depending on the weather and personal preference, you can serve Cherupazham Pradhaman either warm or chilled. On a hot day, a serving of chilled pradhaman can be particularly refreshing.

      Garnish: To enhance the presentation, consider garnishing your Cherupazham Pradhaman with a delightful mix of fried nuts like almonds, pistachios, and crunchy cornflakes. This adds both visual appeal and an enjoyable texture to the dish, making it even more inviting.

      Cherupazham Pradhaman's versatility and delightful taste make it a beloved dessert in Kerala, suitable for a wide range of occasions and dining experiences. Whether it's served traditionally after a grand feast or enjoyed as a sweet treat, it never fails to captivate the taste buds and warm the heart.

      Storage and Preservation of Cherupazham Pradhaman

      Once you've prepared the delicious Cherupazham Pradhaman, it's important to know how to store and preserve it for future enjoyment. Here's what you need to keep in mind:

      1. Refrigeration:

      Cherupazham Pradhaman can be stored in an airtight container in the refrigerator. Make sure it's completely cooled down before refrigeration.

      2. Duration:

      When stored properly in the refrigerator, Cherupazham Pradhaman can remain fresh for up to 3-5 days. However, its texture may slightly change over time.

      3. Reheating:

      To reheat, gently warm the desired portion in a pan over low to medium heat. Be cautious not to overheat, as it can affect the texture.

      4. Bulk Preparation:

      If you've prepared Cherupazham Pradhaman in bulk, you can stop cooking at the stage where you have "Pazham Varattiyathu" (banana jam-like mixture). Store this mixture in the refrigerator for up to six months.

      5. Future Use:

      When you're ready to enjoy Pradhaman, take out the preserved Pazham Varattiyathu, add coconut milk, and bring it to a boil. Then, proceed with the remaining steps of the recipe.

      By following these storage and preservation guidelines, you can savor the delightful flavors of Cherupazham Pradhaman even days or months after its initial preparation.

      Variation and Customization of Cherupazham Pradhaman

      Cherupazham Pradhaman, with its traditional recipe as a base, offers numerous opportunities for delightful variations and personalization. Here are some ways to infuse creativity into this classic dessert:

      • Fruit Fusion: While small bananas are the traditional choice, you can introduce exciting variations by using ripe mangoes, jackfruit, or even pineapple chunks. Each fruit adds its unique flavor profile to the pradhaman.

      • Texture Variety: For a textural twist, consider incorporating vermicelli, tapioca pearls, or ada (rice flakes). These additions provide a delightful contrast in texture, making each bite an exciting experience.

      • Sweetness Customization: Tailor the sweetness of your Cherupazham Pradhaman to your liking by adjusting the amount of jaggery. Some prefer it sweeter, while others enjoy a milder sweetness. Taste as you go along to find the perfect balance.

      • Nutty Crunch: Elevate the dish by introducing a medley of your favorite nuts. Cashews, almonds, and pistachios, when toasted, not only contribute crunch but also enhance the overall flavor.

      • Aromatic Variations: Experiment with different flavoring agents like saffron threads, dry ginger powder (chukku), or a pinch of nutmeg. These aromatic ingredients can lend a unique and fragrant dimension to your pradhaman.

      • Dairy-Free Options: If you prefer a vegan version, substitute traditional ghee with plant-based alternatives and use coconut cream or nut milk instead of dairy-based coconut milk.

      • Toppings Galore: Get creative with toppings. Besides nuts, consider garnishing with edible rose petals, edible silver leaf (varak), or even a drizzle of honey for an elegant presentation.

      • Combination Desserts: Combine the flavors of Cherupazham Pradhaman with other desserts for a delightful fusion. It can be served alongside a scoop of vanilla ice cream or used as a filling for pastries or crepes.

      • Exploring Vermicelli or Tapioca Pearls: Introducing vermicelli or tapioca pearls into the pradhaman provides a delightful chewiness that contrasts beautifully with the creamy base. Vermicelli can be toasted for added flavor.

      • Ada (Rice Flakes) Variation: Ada, or rice flakes, offer a unique twist, bringing a delicate rice-based texture to the pradhaman. Ensure they are well-cooked to achieve the desired consistency.

      Cherupazham Pradhaman is an excellent canvas for your culinary creativity. Whether you're adding new ingredients or customizing it to meet dietary preferences, this dessert remains a versatile and beloved treat in Kerala cuisine. Enjoy the process of experimentation and discover your own signature version of this classic delicacy.

      Cherupazham Pradhaman
      Cherupazham Pradhaman
      Preparation time: 15 minutes / Cooking time: 45 minutes / Total time: 1 hour
      Sweet with Jaggery and Small Banana
      • 150 gm small banana
      • 1 ball or 300 gram jaggery (300 to 500 gm can be used)
      • 2 cups of third milk
      • 1 1/2 cup second milk
      • 1 cup first milk
      • 5 to 6 cardamom
      • 50 grams cashew
      • 50 grams raisins
      • 1/4 cup ghee fried coconut bits
      • 1/4 cup ghee
      1. Take the peeled banana in a mixer grinder.
      2. Grind the banana till smooth. No need to add water. If you feel any difficulty in grinding, stop the mixer, open the lid and stir. Then grind again to ensure there are no lumps.
      3. Crush jaggery with one and a half cup of water, sieve, and keep aside. Adjust the amount of jaggery based on taste.
      4. Melt ghee in a thick-bottomed pan.
      5. Add the pasted banana and melted jaggery to the pan and mix well.
      6. Cook until the mixture thickens, stirring continuously to prevent sticking.
      7. Once the mixture reaches a jam-like consistency, you have "Pazham Varattiyathu." Store it in the refrigerator for future use.
      8. To make Cherupazham Pradhaman, add coconut milk and cook until the mixture reduces to half.
      9. Now, add the first milk and mix well. As soon as it starts to boil, switch off the stove.
      10. Add cardamom powder and mix well.
      11. In another small pan, melt ghee and fry coconut bits and cashews until golden brown. Add raisins and fry until they puff up. Add this mixture on top of the pradhaman and mix well.
      12. Your delicious Cherupazham Pradhaman is ready to be served. Enjoy hot or chilled!

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