Easy Kerala-Style Banana Payasam (Nendra Pazham Payasam)
A Healthier Dessert Choice: Dairy-Free and Refined Sugar-Free!

1 bowl
For 4 people
Difficulty
Easy
Taste
Sweet
Health Benefits
Dairy-Free: Ideal for those with lactose intolerance.
No Refined Sugar: Uses natural sweeteners for a healthier profile.
Digestive Aid: Ingredients like ginger aid in digestion.
Energy Booster: Provides a quick source of energy without heavy fats.
Rich in Minerals: Provides essential minerals like iron and potassium.
Heart Healthy: Coconut milk contributes to heart health with its medium-chain fatty acids.
280 kcal
in 219g
Protein:
3g
Fats:
14g
Carbs:
40g
Cholesterol:
0mg
Sodium, Na:
20mg
Potassium, K:
300mg
Discover the delightful taste of Kerala with this Easy Banana Payasam recipe, a quick and wholesome dessert perfect for any occasion. Made with the natural sweetness of Nendra Pazham (a variety of banana) and free from refined sugar and dairy, this payasam is not only delicious but also a healthier alternative to traditional desserts. Whether you're a fan of Kerala cuisine or trying it for the first time, this recipe promises to deliver authentic flavors in just 20 minutes!
Ingredients
4
half Liter Coconut Milk
2 pieces Nendra bananas
100 grams Jaggery, grated
half teaspoon Cardamom powder
quarter teaspoon Dry ginger powder
100 grams Cashews
1 tablespoon Ghee
Tips
For a richer flavor, allow the bananas to caramelize slightly before adding other ingredients.
Stir continuously to prevent the payasam from sticking to the bottom of the pot.
Adjust the sweetness according to taste by increasing or decreasing the amount of jaggery.
Directions
Prepare the Sweetener: In a small saucepan, melt the jaggery with a splash of water over low heat until it forms a thick syrup. Strain to remove any impurities and set aside.
Cook the Bananas: In a large pot, add the sliced bananas and pour in the coconut milk. Bring to a gentle simmer over medium heat.
Add Flavors: Stir in the cardamom and dry ginger powder into the simmering mixture. Allow the bananas to cook until they are soft and the mixture thickens slightly, about 5-7 minutes.
Mix in Jaggery: Add the jaggery syrup to the pot, mixing well to combine. Simmer for an additional 3 minutes.
Garnish: In a small pan, heat ghee (if using) and fry the cashews until golden brown. Use these to garnish the payasam before serving.
Notes
Individuals with nut allergies should avoid or modify the garnish.
Those on a low-fat diet may opt to omit ghee.
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