Hi Keralite friends, are you ready to celebrate Onam? (Onam is the festival in Kerala, a state of India. It is considered as the harvest festival of Kerala since it comes after the first harvest of the season), how is your preparation going on?.Tomorrow is Thiruvonnam, I have already prepared Mango Pickle, Lemon Pickle, Banana Chips (ethaka/nethrakka Upperi) and Inji Curry (Ginger Curry) for tomorrow’s Onam Sadya (Kerala Vegetable Platter). I had some left over Ethakka/nethrakka (kerala banana) after making a tin of banana chips. I left it to ripen. My daughter asked to make banana fritters for evening snack but my greedy selfish mind provoked me to cook Nethra Pazha Pradhaman for this Onam season 
because I love its creamy taste very much 
. Today I found that banana’s are apt for the following recipe so I prepared it. It came out very well and tastes delicious so I am sharing with you it as an onam special recipe.Tomorrow I am planning to prepare both Vermeceli/Semiya Payasam and Ada Pradhaman because my kids want vermeceli White Payasam but my hubby wants creamy Ada Pradhaman.Hmmm..Poor me 
how to manage it?? Let See
For my experience Nethra Pazha/Ethappazha Pradhaman is very easy to make dessert, any lazy people can prepare it without much difficulties . The stirring process of banana and jaggery mix is only thing to take note for this recipe , try to make it with some passion. I promise you will get adipolly (Fantastic) result. If anybody has a question why this pradhaman looks light in color? It is because I used light color jaggery for this recipe. My people only fall in love with white and light color payasams I think I have already mentioned that in my Ada Pradhaman recipe Anyway enjoy your onam with lots of sweet and colorful memories because onam is not just a festival for fun, but a moment to reincarnate a past of prosperity and goodness.Happy Onam dear friends, may the colors and lights of Onam fill your home with happiness and joy Enjoy!!!
Recipe Type
Dessert/Kerala
Cooking and Preparing Time
30 to 45 Minutes
Serve to
4 to 5
Ingredients For Nethra Pazha Pradhaman/Ethappazha Pradhaman
Ingredients
Quantity
Notes
Nethra Pazham/Ethappazham/Kerala Banana
2 Numbers(medium size)
Ripe and sweet
Ghee
4 Table Spoon
Adjust as per your Taste
Broken Jaggery/ Sharkkara
200g
Adjust as per your taste
Thin Coconut Milk/ Randaam Paal
2 Cups
Thick Coconut Milk/ Onaam Paal
1 Cup
Water
¼ Cup
For making Jaggery Syrup
Coconut Slices/Thenga Kothu
2 table spoon
Cashew Nuts
10 to 15 Numbers
Raisins
10 to 15 Numbers
Roasted Cumin/Jeera Powder
1/2 Teaspoon
For Taste and aroma
Method For Nethra Pazha Pradhaman/Ethappazha Pradhaman
• Heat jaggery and water together in a sauce pan. When jaggery pieces melt well, leave it to cool. When cooled, strain it and remove its impurities. Keep aside.
• Peel the banana’s, dice in to small pieces. Place it into a pan, add sufficient water and cook. Once it is cooked well and starts to turn brown, switch off the flame.
• When it cools, grind the bananas along with the water in a mixer grinder. Keep aside.
• Heat 2 tablespoon ghee in a thick bottomed pan or urulli. Add cashew nuts and raisins, fry until golden brown. Keep aside.
• Add coconut slices/thenga kothu in the remaining ghee, fry until golden brown. Keep aside.
• Pour banana puree in the same pan, stir 5 minutes in a low/medium heat.
• Add jaggery syrup and remaining ghee, stir continiously. The stirring part of banana and jaggery mix is very important for this recipe. It must combine well and It will take 10 to 15 minutes of stirring process. Stir it in a low-medium heat so that it will not stick to the bottom of the pan.
• When it reduce in quantity, add thin coconut milk and mix well. Stir and boil next 10 minutes.
• Turn off the heat and add thick coconut milk, combine well.
• Add fried cumin Powder for taste and aroma.
• Garnish it with fried cashew nuts, raisins and coconut slices.
• Our delicious and creamy Nethrapazham Pradhaman is ready. Serve as per your taste and enjoy
Notes and Tips
The Nethrapazham Pradhaman will thicken during resting time.
Colour of the payasam depends on the color of the jaggery you use. In this recipe I used light color jaggery. If you like dark color, choose dark color jaggery.
You can use instant coconut milk or coconut milk powder instead of fresh coconut milk.
Once you add thick coconut milk in the payasam, do not boil.It will curdle.
More Payasam/kerala dessert recipes please click HERE
Related posts:
Kerala Ada Pradhaman/ Ada Payasam
Cheru Payar Parippu Payasam/pradhaman (Split Green Gram Dessert/ Moong Daal Kheer)
Kerala Banana Chips (Ethakka/Nenthrakka Upperi)
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