Pazham pradhanam -Jaggery Recipies

 Pazham pradhanam

Ingredients:

Ripe plantains - 2 (big)

Jaggery - 1/2 cup (crushed)

Semi medium thick coconut milk - 2nd extract

First extract of thick coconut milk - 1/2 cup

Cashew nuts - 2 tsp

Raisins - 2 tsp

Coconut pieces - 1 tsp

Ghee - 4 tsp

Cardamom powder - 1/2 tsp

Instructions

Cut plantains into 3-inch cubes and boil for about 10 minutes and set aside.

Once the plantains are cool enough to touch remove the central vein with black spots and puree it into thick paste.

In another small bowl add sabudana / Tapioca pearls and add water to cover it and cook. Change water 3 -4 times and continue to boil until it become translucent.

Melt jaggery in a small pot with ¼ cup water.

In a heavy bottom pan, add plantain puree and strained jaggery water and mix well. When it starts thickens add 1 teaspoon of ghee and mix once again.

To this add 3rd coconut milk (if using canned coconut milk, add ¼ cup coconut milk+ 11/2 cup water to make 3rd coconut milk) and continue to cook until everything thickens bit.

Then add 2nd coconut milk (Add ¼ coconut milk + ¾ cup water) and sabudana/ Tapioca pearls. When it again thickens add first coconut milk (¼ cup coconut milk) and cardamom and switch of flame.

In a small skillet heat 1 tablespoon ghee and add ¼ cup coconut pieces and fry them until it is golden brown in color.

Then remove from the fire and add it to prepared pazham pradhaman.

MSS Organic Farms:

www.organicjaggery.shop

Recipe channel:

www.facebook.com/vaagmeefoods

Join Telegram: https://t.me/organicjaggery