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Nentram Pazham – 2 kilos
Jaggery – 1 Kilo
Ghee – 100 Gram
Coconut – 4 nos
Dried coconut – ½

Preparation Instructions

Take a completely ripen Nenthrapazham and cook well. Then Grind it in a Mixer to make a paste. Put the Pazham mix into Jaggery syrup and ghee and cook for some time. Keep on stirring well. Add the light coconut milk and when it starts boiling and get evaporates add the thick coconut milk. Stir well for sometime and can remove from the stove. Fry the Dried coconut pieces in ghee and add to Payasam. You can serve hot.

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