Ripe banana /Nenthrapazham - 4 nos
Grated Coconut - 4 cups
Jaggery - 400 gm
Coconut pieces - 2 tbsp
Cashewnut - 2 tbsp
Cardamom - 1/2 tsp
Ghee - 2 tbsp
Coconut milk - 2 1/2 cups of second extract
- 1 cup of first extract
Cut banana lengthwise. Using a steamer, cook banana till it is done. Remove the cooked bananas from steamer. Remove the peels and scrape out the seeds from inside. Now mash the banana. Set aside the mashed banana.
In a blender, add grated coconut with small amounts of water. Blend for a minute. then squeeze out the coconut milk. This will give about 1 cup of first extract of coconut milk. Return coconut to the blender with water to get 2 cups of second extract of coconut milk
Melt jaggery in 1cup of water and pass through a sieve to remove any dirt. Set aside the jaggery syrup.
Heat ghee in a thick bottomed pan. Add mashed bananas and saute well. Now add jaggery syrup and mix well. When the bananas are coated well with the jaggery syrup, add second extract of coconut milk. When it starts turning thick, add first extract of coconut milk and cardamom powder. When it is about to boil, switch off the stove.
Heat oil in a pan. Fry coconut pieces and cashews. Add this to payasam.