- Ripe plantains(Nenthrapazham) - 1 kg.( I used 3 big plantains)
- Jaggery(Sharkkara) - 1/2 kg /according to ur taste.
- Ghee - 3tbs/ as required
- Coconut milk – from 2 coconuts / 2 cans
- Coconut pieces (Thenga kothu) - 3tbs
- Cashews - 2 tbsp
- Raisins - 2 tbsp
- Cardamom powder - 1 tsp
- Extract thick(first) and thin(second) milk from the 2 coconuts and keep them aside. Or you can use canned coconut milk.
- Steam the plantains in a steamer / idili maker until it is soft. Cut the plantains and remove the black portion inside and mash them with hands. Yes hands - don't use a food prosessor. It shouldn’t have any lumps.
- Heat ghee in a thick bottomed pan. Fry the mashed plantains.
- Add crushed jaggery and fry well for apporoxmatly 15 -20 mins. You should stir it every now and then to prevent it from burning.
- Add the second extract of the coconut milk ( 1-can coconut milk diluted with 3 cups of water) and boil well.
- When it thickens, remove from fire and add the first extract (1 can coconut milk mixed with 1/2 cup of water) and cardamom powder .
- Fry the coconut pieces, cashews and raisins in ghee and add it to the payasam.
- when you dilute the canned coconut milk , add water more or less according to the thickness and quality of the milk.
- After adding the jaggery, check the level of sweetness and add, if required.
- Use good ripe plantains. If you don't get them, Buy good raw plantains from any grocery stores and keep it in the container in which you keep rice. The plantains will turn very ripe within 2 - 3 days.
My friend Becky Anderson made this wonderful cake for us for the vishu feast. it is a raspbery cream cake roll with almonds.. The cake was so good that we just loved it..