Pazha Prathaman is a traditional Kerala dessert made with ripe bananas, jaggery, coconut milk, and aromatic spices. Rich, creamy, and naturally sweet, this classic Kerala banana payasam is especially popular during festive Kerala Sadya.
The old fashioned way of preserving very ripe plantain and turn them into a comforting dessert with the flavors of traditional Kerala cuisine. Kerala is famous for the elaborate Sadhya/ feast and 3-4 desserts for one meal. Pazhaprathaman is served on the banana leaf in between the feast as the second or third payasam. Usually one milk based payasam, one fruit payasam and one dal or wheat payasam is served for the sadya.
Contents :
Interesting facts :
Plantain or macho banana is called nedrapazham and abundantly found in Kerala. An excellent breakfast banana that can be eaten ripe just as a fruit or steamed. It is cooked, mashed and used various sweet delicacies in Kerala cuisine.
The word pazham means banana in Malayalam, while prathaman refers to a traditional Kerala-style payasam prepared with a thick base of jaggery and coconut milk. Unlike milk-based payasams, Pazha Prathaman gets its characteristic flavor from ripe bananas, dark jaggery, coconut milk, and a gentle touch of cardamom.
During the summer months after the harvest the excess is preserved in the form a cooked pulp with jaggery and ghee. Later every couple of weeks it is heated cooled and returned back to preserving container. This ensures the jam has no mold or fungus from any moisture it may have collected from sitting. Such preserved items can sit for months intact in room temperature. If frozen well last unto two years without loosing its quality.
During festival seasons these stashed goodies see the light. It is dilated in coconut milk and cooked to right consistency by stirring on low heat to a pourable consistency.
FAQs :
Nendran banana, also known as Kerala plantain, is particularly well suited for this recipe because it add right body to payasam. When fully ripe, it becomes naturally sweet and develops a rich, fruity flavor.The banana also gives Pazha Prathaman its characteristic caramelized color and texture.
Pazha Prathaman is a traditional Kerala-style banana payasam. The terms may be used interchangeably when describing this dessert.
Payasam naturally thickens as it cools. Add a small amount of warm coconut milk and gently mix until the desired consistency is reached.
All the ingredients should be at room temperature while beginning to cook. Coconut milk once refrigerated when mixing with jaggery will not give a smooth texture.
Once the payasam has reached room temperature stain all the garnishes and keep aside. Then pour just the liquid part into a mixee jar and quick blitz once or twice. Put all the garnishes back and then serve as usual. It will look smooth and even with a nice sheen on top.
1.The some varieties of plantains may have a slight tartness and it can turn the payasam tart as it sits.
2. Do not add raisins for garnishing. It will quickly add to to the tartness.
3. The coconut milk should be of good quality. If using canned check for the additives before using.
Ingredients and Steps to make Kerala pazha prathaman:
STEP 1 : Making parham varattiyathu / plantain preserve
Use ripest plantain / nedrapazham. Remove the seeds and string inside for a smooth texture for the final product.
Cut into small pieces and cook until mashed adding half glass water.
Make sure to melt and sieve the jaggery with a fine mesh so all the impurities are removed. Cook on low to medium heat adding little ghee until all the moisture dries up and the pulp doesn't stick to the sides. At this stage this the preserve can remain in airtight container at room temperature(cool dark place) for months without spoiling. Use it when you are ready to make the famously called Kerala banana payasam by the non malayalees.
STEP 2 : Payasam making
While using fresh extracted coconut milk is the best choice for making traditional Kerala recipes . Fresh coconut is not available outside India, in such situations the only other option available is tinned.
Serving and storage suggestions :
- Can Pazha Prathaman Be Made Ahead?
- Yes. Pazha Prathaman can be prepared ahead of time and gently warmed before serving.
- The payasam becomes thicker as it sits, add a little warm thin coconut milk or water if necessary while reheating. Warm it gently rather than boiling it.
- How to Serve Pazha Prathaman?
Pazha Prathaman can be served warm, at room temperature, or slightly chilled. For a traditional Kerala meal, serve it as part of a Kerala Sadya after the savory dishes. The serving order changes from district to district. While eating on a banana leaf in some regions the desserts are served in the middle of the meal and finished of with savory dishes in the end.
Other best Kerala recipes to with plantain (green and ripe) :
Kerala pazha prathaman
Ingredients
- 4-5 tbsp Plantain pulp
- 5-6 pieces Jaggery
- 1 cup Coconut milk
- 3 tsp Ghee
- 1/4 cup Sugar
- 12-15 pieces Coconut pieces
- 12 pieces Cashew nut
- 1 tsp Roasted cumin seeds powdered
- 3 pods Cardamom powdered
Instructions
- Peel the ripe plantain and cut them into two remove the string and seeds and chop into small pieces. In a heavy bottom pan cook them until completely soft adding half glass water (add more water if needed). Once cooked mash well
- Melt the jaggery with a small amount of water. Once completely dissolved, strain the syrup to remove any impurities.
- Powder the cardamom pods freshly roasted cumin seeds. Keep it closed in an airtight container until ready to use.
- In the heavy bottom pan add few tsps of ghee fry the cashew nut first. Remove and keep aside when slightly brown then do the same for coconut pieces.
- Once the plantain is mashed well add the prepared jaggery syrup (add only as needed)
- Cook over medium-low heat, stirring regularly. As the mixture cooks, it will become thicken. Continue cooking until the banana and jaggery combine into a glossy, thick mixture.
- Add thin coconut milk and continue cooking gently. Do not boil the mixture aggressively after adding coconut milk. A gentle simmer helps preserve the creamy texture and prevents the coconut milk from splitting.
- When the payasam thickens again, lower the heat.
- Finish off by add the freshly powdered aromatics give it two minutes for the aromas to mingle. Then add the thick coconut milk and the fried nuts and coconut on top give it a gentle stir switch off heat immediately.
- Serve warm or at room temperature.
Notes
- Measurement : 1 plantain : 2 people, Jaggery ratio is 1/2-3/4 of plantain
- Use fully ripe bananas: The banana should be ripe and naturally sweet. This gives the payasam its characteristic flavor.
- Use good-quality jaggery: The flavor of jaggery is an important part of this dessert, so choose a flavorful variety.
- Cook the banana well: Properly cooked bananas, produce a smoother and richer payasam.
- Do not boil thick coconut milk: Add it toward the end and heat gently.
- Adjust the consistency: Pazha Prathaman thickens as it cools. Keep this in mind when deciding when to turn off the heat.
- Use a heavy-bottomed pan: This helps prevent the banana and jaggery mixture from sticking or burning.
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