Nendran Payasam Recipe | Nendran Pazam Pradhaman Recipe

Nendran Payasam is a simple sweet made from ripe bananas, jaggery and coconut milk and is very common in Kerala households and they usually make it during festivals and family occasions. Payasam has a thick texture with the sweetness of deep jaggery and mild aroma of cardamom and dry ginger.

This dessert is a little different from regular payasam as coconut milk is used instead of normal milk. Nendran banana adds natural sweetness and also makes the payasam thick and smooth. When it is cooked slowly the flavors meld well and the payasam gets its rich traditional flavour.

About Nendran Payasam

Nendran Payasam is a rich dessert from Kerala made using ripe Nendran bananas and jaggery syrup. In this recipe, bananas are steamed until soft, then mashed or blended into a smooth puree. It is a simple sweet but the taste feels rich and comforting.

In many homes in Kerala this sweet is made during Onam and special food and fried coconut pieces and cashew nuts are added at the end to add some crunch to the payasam. Some people also add raisins fried in ghee for more taste.

The texture of this payasam is rich and slightly thicker than many other payasam varieties. The banana puree softens the body while the jaggery adds deep sweetness and colour. Apart from this, coconut milk brings creamy taste and dry ginger along with cardamom gives light aroma.

I usually make this payasam when ripe bananas are at home. Banana gives good sweetness in itself, hence the dessert turns out to be very tasty.

similar recipe

Nendran Payasam Ingredients

• nendran banana – I have added ripe Nendran banana for natural sweetness and thick texture. You can also try ripe banana if necessary.
• Jaggery – I used for sweetness and deep flavor. It melts in the syrup and mixes well with the banana puree.
• coconut milk – While cooking the mixture, I have added thin coconut milk. This helps loosen the consistency and add a mild coconut flavor. I added condensed milk at the end which gives the payasam a creamy texture.
• dry ginger powder – I add it for a slight heat and it balances out the sweetness.
• cardamom powder – I have just added it to payasam for sweet aroma and traditional taste.
• Cashew – I have used broken cashew nuts fried in ghee. It adds a little crunch to the dessert.
• coconut pieces – I fry them until they turn golden. This gives a light crunchy texture to the payasam.
• Ghee – I used cashew nuts and coconut pieces for frying. It adds aroma and a little richness.

How to make Nendran Banana Payasam step by step

1. Measure the jaggery and put it in a pan, add water and heat for 2 minutes to dissolve the jaggery. Strain to remove impurities, set aside.

2. Cut the edges of the banana. Cut each banana into 2 pieces and steam for 10 minutes on medium flame.

3. Insert a knife and check whether it is cooked or not. Now peel it and make an incision in the middle to remove the seeds.

4.Now put it in the mixer jar and grind it once, then add some water.

5.Then make its puree and keep it aside. Heat ghee in a pan and fry the cashews till they turn golden and keep aside. Then fry the coconut pieces until they turn golden.

6. Keep aside. Now add banana puree in the same pan and cook on low flame for 5 minutes.

7. Keep stirring occasionally otherwise it will stick to the pan. Add jaggery syrup and mix well.

8.Add thin coconut milk and cook for a few minutes. Then add dry ginger and cardamom powder.

9.Finally add coarse coconut, fried cashew nuts and coconut pieces, stir well and close.

Garnish with fried cashew nuts and coconut pieces and serve hot or warm.

Expert Tips

• steam bananas – I usually steam Nendran bananas until they become soft inside. This helps in mashing it easily and making soft payasam.
• sift the jaggery – I melt the jaggery syrup and filter it. With this, if there is any small dirt, it gets removed.
• cooking – I cook slowly and stir often while cooking. If the flame is high, the banana puree can easily stick to the pan.
• Mixing Coconut Milk -Thick coconut milk should be added only at the end. Do not cook it for too long after adding it because it may burst.
• finished – I fry cashew nuts and coconut pieces until they turn golden. It gives better taste and slight crispiness to payasam.

serving and storage

Serve Nendran Payasam hot as a dessert after the meal. It tastes good as a festive meal or as part of a traditional Kerala lunch. Store leftover payasam in an airtight container in the refrigerator. Before serving, you can warm it slightly or keep it at room temperature for some time.

general questions and answers

1.Can I add raisins to this payasam?

Yes, you can fry raisins in ghee and add them with cashews. It gives a little extra sweetness.

2.Can I make this payasam ahead of time?

Yes, you can make it a few hours in advance and keep it in the refrigerator. Warm it slightly before serving.

3.What if Nendran Banana is not available?

You can try using ripe bananas instead. The taste will change slightly but still good.

4.Why should thick coconut milk not be boiled?

If condensed coconut milk boils too much, it may curdle. So it is better to mix and stop.

5. How thick should the payasam be?

Payasam should look creamy and slightly thick. It should pour easily but still cover the spoon slightly.

If you have any further questions about this Nendran Payasam recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

tried this Nendran Payasam Recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card