NENDRA PAZHAM PRADHAMAN
I am delighted to share with you that today, March 21, 2021 happens to be the 8th anniversary of my blog. I would like to thank you my family, friends and followers of this blog, for your continued encouragement and support for "Cooking With Shobana" since I started this in 2013.
The blog allows me to follow my passion for cooking. To learn new dishes and share them through this medium. By God's grace, my blog has received over 3.21 million hits so far and has over 18900 followers on Facebook.
When my husband encouraged me to start this blog in 2013, I never imagined it would reach this level of featuring in The Best Food Blogs of India from the reputed Indian Bloggers website. I am grateful to Shri Ganesha for his blessing.
Today's recipe called Nendra Parzham Pradhaman is for a dessert made with ripe Nendra Pazham, a speciality banana of Kerala. Pradhaman is a popular dessert made for festivals in Kerala though it involves a lot of work! Usually, coconut milk (both thick and medium/thin) is first extracted to make this dish. These days this is available in Tetrapacks too! The amount of jaggery added will depend upon the sweetness of the ripe bananas used, and of course, your individual taste. The colour of the Pradhaman will vary with the amount and color of the jaggery used. I have added cardamom powder for flavour but have not added dry ginger powder.
I have adapted this from Nendra Pazham Pradhaman in Radhika's Tickling Palates website.
We enjoyed this very much and hope you will- too!
- Nendra Pazham ( Ripe Bananas) , 2
- Thick Coconut Milk, (first extract), 1 cup
- Medium Coconut Milk, (next extract), 1 and 1/2 cups
- Jaggery, grated, 3/4 to 1 cup
- Ghee, 4 tbsp
- Cashewnuts, 8-10,
- Coconut Slivers, 2 tbsp
- Cardmom Powder, 1/2 tsp