Want to surprise your family with something new this Onam? Try out this easy payasam recipe using banana flower by the talented chefs of the Coconut Lagoon backwater resort in Kumarakom. This banana flower, plantain payasam cooked to perfection in jaggery syrup and coconut milk would be the perfect way to end your Onasadya.
Ingredients:
1 cup vazhapoo/banana flower (Chopped)
1 no. ripe banana
250 ml jaggery syrup
2 cups coconut milk
½ tsp cardamom powder
½ tsp dry ginger powder
100 gm ghee
10 gm cashew nuts
20 gm raisins
1 tsp coconut flakes
Preparation:
Fine chop the banana flower and keep it in a bowl of water
Steam the banana and fine-paste it in a blender
Heat half of the ghee in a pan and sauté the strained banana flower for a few minutes on a medium flame
Add the paste of banana & continue sautéing for a few more minutes
Pour the jaggery syrup into it and continue cooking
Pour the coconut milk and reduce the flame
Stir continuously and remove from the fire when boiled well
Add ginger and cardamom powder to it and stir well
Take another pan and heat the remaining ghee and sauté the coconut flakes
When coconut turns to light brown, add cashew and raisins
Stir to golden brown and pour it into the Payasam mixture
Serve hot or cold!
