Nenthrapazha Pradhaman

Extract the milk from 2 coconuts…keep the first and second extracts separately…
(Or u can use canned coconut milk) .

In a food processor / chopper chop the ripe plantains finely. Shouldn’t have any lumps…
in a thick bottom pan fry the finely chopped plantains with ghee. Add crushed jaggery and fry well. Add the second extract of the coconut milk and boil well. When it thickens remove from fire and add the first extract. Fry the coconut pieces , cashews and raisins and pour it in the pradhaman …….its time to taste it now!!!!!!!

Tips :-

1) If u r using canned coconut milk , avoid the two steps of extract milk…I use one cup water to one tin of coconut milk to dilute it. but u can use more or less according to the thickness and quality of the milk..

2) After adding the jaggery check the level of sweetness …u can adjust the quantity of jaggery according to ur taste..

3) the payasam will be so yummy if u r using very ripe plantains.. Don’t worry if u don’t get ripe plantains in U.S. u can get good raw plantains in all grocery stores.. Buy it and keep it in the container in which u keep rice…the plantains will be ready to eat in 2-3 days.