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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Banana payasam is a traditional South Indian dessert made with ripe bananas, jaggery, and coconut milk, often flavored with cardamom and garnished with ghee-roasted cashews and raisins. Rich, creamy, and naturally sweet, it holds a special place in Kerala cuisine, especially during festivals like Onam and Vishu. The dish typically uses the Nendran variety of banana, known for its firm texture and deep flavor, which is either mashed or pureed and cooked with melted jaggery...
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In a small pan, add jaggery and water.
Boil on low flame until the jaggery melts completely.
Turn off the flame and strain to remove impurities. Set aside.
Steam the banana for 5 minutes.
Peel the banana and remove the black seeds from the middle, then slightly mash it.
Heat ghee in a deep pan and add the mashed banana.
Saute on medium heat until the banana turns slightly caramelized, about 5-7 minutes.
Pour the strained jaggery syrup into the mashed banana mixture.
Stir well and cook on medium-low heat for about 5-7 minutes or until the mixture thickens slightly.
Add the thin coconut milk first and boil for 5 minutes.
Reduce the heat and add thick coconut milk and cardamom powder.
Stir gently and cook for 1 minute on very low heat. Do not boil after adding thick coconut milk to prevent curdling.
Turn off the flame.
In a small pan, heat ghee and fry cashews until golden.
Add raisins and saute until they puff up.
Add the fried nuts and raisins to the payasam and stir gently.
Use fully ripe Nendran bananas for the best flavor and texture.
Do not boil the payasam after adding thick coconut milk to prevent curdling.
Strain the jaggery syrup to remove impurities for a smooth texture.
Serve the payasam warm or at room temperature for the best taste.
Can I use other types of bananas for this recipe?
While Nendran bananas are traditionally used, you can substitute with other firm and ripe bananas, but the flavor may vary.
Can I make this payasam vegan?
Yes, simply replace ghee with coconut oil or any plant-based alternative.
How do I prevent the coconut milk from curdling?
Do not boil the payasam after adding thick coconut milk; cook on very low heat instead.
Can I store leftover payasam?
Yes, you can store it in the refrigerator for up to 2 days. Reheat gently before serving.
What can I use instead of jaggery?
You can substitute jaggery with brown sugar or coconut sugar, but the authentic taste may differ.
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
