Ingredients:
4 large Banana (Preferred: Nendra)
1.5 - 2 cups Jaggary
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
1.5 tsp Broken Cashew Nuts
1.5 tsp Raisins
4 - 5 Cardamoms
Pinch of Salt (Optional)
2 - 3 tsp Ghee
Recipe:
Remove the outer cover of bananas and mash them properly as shown in the picture below.
Put the mashed bananas in a heavy bottomed vessel, add around 1.5 cups of water and cook them well in medium flame for about 15 mins.
Add jaggary and fry them in low flame for about 15 mins until it turns light golden in color. Add 1-2 tsp ghee and fry them for about 2-3 mins in low flame. (This can be preserved in refrigerator for few months)
Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.
After this process, add around 2.5 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked banana, mix them well and bring it to boil. Add pinch of salt and jaggary if required and bring them to boil.
Put 1 tsp ghee in a pan and heat. Add broken cashew nuts, raisins and fry them in medium flame until they turn light golden in color.
Add the thick coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds, fried cashew nuts, raisins and keep the Payasa in low flame for about 1-2 mins.
Mix well before serving. Serve hot or chilled.
4 large Banana (Preferred: Nendra)
1.5 - 2 cups Jaggary
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
1.5 tsp Broken Cashew Nuts
1.5 tsp Raisins
4 - 5 Cardamoms
Pinch of Salt (Optional)
2 - 3 tsp Ghee
Recipe:
Remove the outer cover of bananas and mash them properly as shown in the picture below.
Put the mashed bananas in a heavy bottomed vessel, add around 1.5 cups of water and cook them well in medium flame for about 15 mins.
Add jaggary and fry them in low flame for about 15 mins until it turns light golden in color. Add 1-2 tsp ghee and fry them for about 2-3 mins in low flame. (This can be preserved in refrigerator for few months)
Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.
After this process, add around 2.5 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked banana, mix them well and bring it to boil. Add pinch of salt and jaggary if required and bring them to boil.
Put 1 tsp ghee in a pan and heat. Add broken cashew nuts, raisins and fry them in medium flame until they turn light golden in color.
