Pazham Prathaman

This is a popular dessert item in Kerala after a filling meal. It is made of ripe plantains , jaggery and coconut milk. Traditionally it is made in a special vessel called Uruli as it gives a special taste to the dish. It is a Kerala specialty. the basic recipe is same as the other Prathaman types. For this you need very ripe plantains.

Serves 2

INGREDIENTS:

• Ripe Plantain- 2 
• Jaggery - one cup
• Coconut milk - 2 cups
• Cashews ,Raisins and coconut slices for garnishing
• Ghee for seasoning

How to Prepare:

Step 1: Steam the plantains till it is cooked well. I generally microwave it for 4 minutes or till the skin starts peeling off. 

When it is cool, peel the skin off, remove the fibres using a knife and mash it with a thick bottom ladle or using a blender adding little milk if necessary. 

Grate the jaggery and keep aside.

Step 2: Heat one tablespoon ghee in thick bottomed pan, and saute the mashed ripe plantain in it till it browns. Add the grated jaggery and mix well till it forms a thick gravy. Add the coconut milk and cook well.

Step 3: In a small pan, add one tablespoon ghee and saute the coconut slices till it turns brown. Saute the cashews and Raisins in the same ghee till it is done. Add it to the prepared payasam and mix well.

Step 4: Serve hot .