Ethappazham Payasam

Ingredients:

•  Banana : 5
• Jaggery : 175 g
• Water : 1.5 ltr
• Grated coconut of 2.5 coconut
• Cardamom pdr : 15 g
• Coconut flakes : 1 Tbsp
• Cashews : 2 Tbsp
• Ghee : 3 Tbsp

Peel off the skin and remove the black middle portion from the ripe banana. Cook it with required amount of water. When it is fully cooked and it's colour turns to dark yellow, remove it from fire. Allow it to cool and grind the cooked bananas along with the water into a fine paste. Melt jaggery in 1.5 litre of water and boil it well. Then make it into half quantity and sieve it. Pour the grounded banana into the jaggery and saute it well. When it becomes thick, add 2 tbsp of ghee and combine well. Switch of the flame and keep aside.

Add ¼ ltr water into the grated coconut, grind it and make the thick coconut milk. Then, grind the coconut with 1.5 ltr water and make the semi thick coconut milk. Then, grind the coconut with 2 ltr water and sieve it to make the thin coconut milk. Pour the thin coconut milk into the above sauted banana jaggery mix and boil it well. When it becomes thick, pour the semi thick coconut milk and heat it well. Remove it from fire. Fry coconut flakes and cashews in little ghee and add it into the payasam. Finally, add the thick coconut milk and cardamom pdr into the payasam and mix well.

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