Meena's Taste Mantra

Nendran Pradamam - A delicious kheer made with Nendran Banana

Amma had made Nendran Halwa quite some months back. Being Adi Month, and Tuesday...Amma wanted to make little prasadam for the evening pooja. Appa suggested why not make little bit of Nendran Pradamam since Nendran Halwa was anyway available at home!

Amma just needed the cue and with gusto prepared this delicious payasam as naivedhyam. This is very rich has it is made with Nendran Banana and tastes awesome!

INGREDIENTS

150 gm Nendran Halwa

150 gm Vellam | Gur | Jaggery

1 Coconut, freshly grated

1 tblsp Kaju | Cashew Nut
1 tblsp Raisins
1/2 tsp Green Elaichi | Cardamom Powder

1/2 tsp Homemade Ghee | Clarified Butter

METHOD

Preparing Coconut Milk

Sprinkle little water on the freshly grated coconut. Using clean hands press the gratings to extract milk. Filter the same and keep aside. This is called the First Milk.
Add the squeezed grated coconut to a mixie jar and add 1 cup of water (200 ml). Pulse it for few minutes. Filter the same and keep aside separately this milk, which is called Second Milk.
This process has to be repeated again to extract the Third Milk.

Grind to blend Nendran Halwa and the Third Milk. Transfer this to a thick bottomed vessel.
Add grated gur.
Place on high flame the vessel. Once it comes to a boil, reduce the flame to low.
Stir occasionally till the gur melts.
Add the Second Milk and mix well. Let this boil for 4 to 5 minutes. Stir occasionally.
Switch off the gas.
Add the First Milk and Green Elaichi Cardamom Powder. Mix well.
In a small frying pan, heat ghee and add kaju and raisins. Roast them till kaju becomes a nice aromatic golden brown and raisins puff up. Pour this along with the ghee on top of the Nendran Pradamam. Mix well.
Serve hot or chilled.

Nendran Pradamam can be prepared for Onam Sadya and Vishu Sadya too!

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.