06 October 2015,14:40 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Steam cook the bananas for 15 minutes with the skin.
  • When cool, peel the skin and remove the black seeds inside the banana and mash it.
  • Grind the mashed bananas to a paste.
  • Heat a vessel, add jaggery , two cups of water , melt it and strain.
  • Grind the grated coconut with 200 ml of water and extract the thick milk. Keep it aside.
  • Grind the residue with another 200 ml of water and extract the thin milk.  Keep it separately.
  • In a deep-bottomed pan, add 20 grams of ghee, banana paste and fry on simmer for 10 minutes.
  • Add melted jaggery, thin milk and cook till it becomes thick.
  • Keep stirring and add another 20 grams of ghee in between.
  • Now, add thick milk . Heat for 2 minutes and put off the flame.
  • In a pan, heat the remaining ghee and fry the coconut bits,cashew nuts,  cardamom, and raisins and add it to the Pazha Payasam.


  • 500 grams ripe Banana (Nenthra Pazham)
  • 200 grams Palm Jaggery
  • 500 grams grated coconut
  • 1 ¼ Litre water
  • 20 grams tiny bits of coconut
  • 10 Cashew nuts
  • 15 grams cardamom
  • 10 Raisins
  • 50 grams Ghee

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