Banana Payasam / Pazham Pradhaman

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.