Pazham Pradhaman

Introduction
Pazham Pradhaman is a rich dessert made with Kerala bananas, jaggery, and coconut milk. It is a mainstay offering in Onam Sadyas and temple prasadam.

Historical Relevance

Paal Payasam, a creamy rice pudding made with milk and sugar, has been a significant offering in Tamil Nadu’s temples for centuries. The word “Payasam” is derived from the Sanskrit “Peeyusham,” meaning “nectar,” indicating its divine association. Historical records suggest that Paayasam was served as early as the 10th century in temples, underscoring its long-standing cultural and religious importance

1. Preparing Bananas
   Ingredients:

• 2 ripe Nendran bananas (steamed & mashed)
  

Instructions:

• Steam bananas, peel, mash finely.
  

2. Making Payasam
   Ingredients:

• ¾ cup melted jaggery

• 1 cup coconut milk (first & second extract)

• Ghee-roasted cashews & raisins

• A pinch of dry ginger & cardamom
  

Instructions:

• Cook mashed banana in jaggery.

• Add coconut milk slowly. Simmer and finish with spices and nuts.
  

Pro Tips

• Always use Nendran for best flavor.

• Don’t boil after adding thick coconut milk.

Serving Suggestions

• Served during Onam and temple feasts on banana leaves.
  

Fun Fact
Pazham Pradhaman is often first offered to the deity before being distributed to the devotees.