How to prepare Nenthra pazham Pradhaman
Nenthra pazham (Plantain) is one of the best dish in Kerala. Its been cut into two or three pieces and boiled up well in jaggery and served during vishu or onam sadya.
Nentranpazham (fully ripe) – 1
Jaggery – 3 tbsp
Sugar – 1 tbsp
coconut milk (First milk – thick milk) – 1 cup
Coconut pieces (cut)
Ghee – 1 tbsp
Cahewnuts (optional) – 1 tbsp
Cardamom powder – 1/4 tbsp
Boil Nenthra pazham in a cup of water
When its fully cooked then allow it to cool. Grind it into a small paste.
Add jaggery and sugar into a kadai and melt. Strain up its impurities.
Add nenthra pazahm paste and boil it for about 5 to 10 minutes.
Add milk and remove from the gas. Add milk that should not boil it.
Heat ghee and fry up the cashewnut and coconut pieces separetely. Add kheer to it. Add caradamom powder and stir well.
Serve cold or hot as you wish.
Preparation time: 15 mts
Cooking time : 30 minutes.
Serves : 1.