Nendram Pazham Pradhaman is one of those desserts that brings back childhood memories with every spoonful. This traditional Kerala payasam transforms simple ripe bananas into something without a doubt magical. The combination of creamy coconut milk, sweet jaggery, and soft tapioca pearls creates layers of flavor that dance on your tongue. What I love most about this recipe is how it turns everyday ingredients into something special. The aroma alone will have your family gathering in the kitchen, wondering what delicious treat you’re preparing.
About the Recipe
You should without a doubt try this recipe because it’s like getting a warm hug in dessert form. This isn’t just any ordinary sweet treat – it’s a piece of Kerala’s culinary heritage that you can recreate in your own kitchen. The beauty lies in its simplicity. You’re basically cooking bananas until they become creamy and sweet, then mixing them with chewy tapioca pearls and rich coconut milk. The jaggery adds that deep, molasses-like sweetness that white sugar just can’t match. Plus, it’s naturally gluten-free and made with wholesome ingredients.
Why You’ll Love This Recipe
Trust me, once you taste this pradhaman, you’ll understand why Kerala families have been making it for generations. The texture is surely divine – creamy, smooth, with little bursts of chewy tapioca that add such a fun element. The flavor profile is complex yet comforting, with the natural sweetness of ripe bananas complemented by the earthy richness of jaggery. And that hint of cardamom? It ties everything together beautifully. What’s even better is that this dessert actually tastes better the next day as all the flavors meld together. It’s also forgiving for beginners – hard to mess up but impressive enough to serve at dinner parties.
Cooking Tips
Use really ripe nendram bananas for the best flavor and natural sweetness. If you can’t find nendram bananas, regular ripe bananas work too. Make sure to strain your jaggery water to remove any impurities – this keeps your dessert smooth. Don’t skip soaking the sabudana properly; undercooked tapioca pearls can be unpleasantly chewy. Keep stirring gently to prevent the milk from curdling, and cook on medium heat throughout. The consistency should be creamy but not too thick.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes to prepare and cook. Serve warm for the best experience, though it’s equally delicious at room temperature. You can store leftovers in the refrigerator for up to 3 days – just reheat gently before serving. The pradhaman tends to thicken as it cools, so add a splash of warm milk when reheating if needed.
Similar Recipes
- Palada Pradhaman
- Semiya Payasam
- Rice Kheer
- Coconut Rice Pudding
- Pal Payasam
Nutrient Benefits
This dessert offers more than just great taste. Bananas provide potassium and natural energy, while coconut milk adds healthy fats and gives you that creamy texture. Jaggery contains iron and other minerals that refined sugar lacks. The tapioca pearls are a good source of carbohydrates for quick energy. Cardamom aids digestion, making this treat easier on your stomach than many heavy desserts.
Nendram Pazham Pradhaman
Ingredients
- 4 Nendram Pazham (Ripe Bananas)
- 1/3 cup Sabudana (Javvarisi)
- 3 tbsp Ghee - 3 tblsp
- 1 cup Boiled Milk
- 2 cup Jaggery Powder
- 1/2 cup Thick Coconut Milk
- a pinch Cardamon Powder
- few Fried Cashews
Instructions
- Soak the sabudana in water for sometime and cook them separately.
- Add 1 cup of water to the jaggery and mix them.
- Strain the jaggery water and keep it.
- Take a heavy bottomed pan and heat it under medium flame.
- Add ghee and melt it.
- Add the mashed banana to the ghee and cook it.
- Add the boiled sabudana and jaggery water.
- Mix thoroughly.
- Add the boiled milk, grated coconut, cardamon powder, and cashews and boil it.
- Serve hot.
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Frequently Asked Questions
Can I use regular bananas instead of nendram pazham?
Yes, you can use regular ripe bananas, but nendram bananas give a better texture and authentic flavor. Choose bananas that are very ripe but still firm enough to mash without becoming watery. The taste will be slightly different but still delicious.
What if I can’t find jaggery powder?
You can use jaggery blocks instead – just chop them finely and dissolve in warm water. Regular brown sugar works as a substitute, though the flavor won’t be as rich. Start with less sugar as you can always add more to taste.
How do I know when the sabudana is properly cooked?
Properly cooked sabudana becomes translucent and soft with a slight chewiness. If they’re still white and hard, they need more cooking time. Soak them for at least 30 minutes before cooking, and they should double in size when ready.
