Pazham Pradhaman/ Nenthra Pazham Pradhaman

Pazham Pradhaman, is a dessert dish served in Kerala Sadya during festivities. As the name suggests, Pazham Pradhaman is prepared with Pazham/ Banana – the popular and nutritious Nenthrapazham/ Ethapazham cultivated in Kerala. For Keralites, Payasam or Pradhaman means celebration- it is prepared and shared with friends and family to spread happiness during special occasions. Onam is just around the corner and this mouthwatering Pazham Pradhaman is the perfect festive recipe for you.

Pazham Pradhaman / Nenthra Pazham Pradhaman

Onam sadya, served during lunch on Thiruonam day, is a grand vegetarian feast spread on Banana leaves. You will find a variety of flavours- sweet, sour, spicy, tangy or a mix of two or more flavours perfectly elevated with the addition of coconut. A multitude of vegetarian dishes like Parippu Curry, Thoran, Koottukari, Aviyal, Sambar, Pachadi, kalan, Madhura Pachadi, Papad, Pulissery, olan, erissery, pickles, crisps etc. are served with rice. That is not all, when you feel like your stomach will explode with all this delicious feast, varieties of Payasams/ Pradhaman/ Kheer are served. And, shamelessly, you devour two or more varieties of Payasam like you were hungry for days!

For Onam and Vishu, Sadhya is considered incomplete without Payasams and Pradhaman. Check out my delicious collections of Payasam recipes that include classic Palada Payasam, Parippu Pradhaman, Mathanga Payasam, the golden Pumpkin prepared with Aval or beaten rice flakes, Madhura Kizhangu/ Sweet Potato Payasam etc.

Nenthra Pazham Payasam / Ethapazham Pradhaman is an absolute classic, a traditional Payasam with the goodness of sweet Nenthrapazham, and dark jaggery. Coconut milk in three different thickness levels is used to make a creamy delicious concoction that enriches the flavours and makes it extremely delectable! Without further ado, here is the recipe for the wonderful Pazham Pradhaman.

Ingredients for Pazham Pradhaman:

Ripe Nenthra Pazham/ Plantain

: 5 nos.

Jaggery / Sharkkara

: 350 gms


: 4 tbsp

Coconut Milk (1 small Coconut)

: 2 cups (thin) + ½ cup (thick)


: as required


: 3 nos.


: 15gms

Kismis/ Raisins

: 15 gms

Small Coconut strips

: ¼ cup


Melt the Jaggery adding ½ cup to ¾ cup of water. Once it is fully melted, sieve through a strainer to remove the impurities and keep aside. Grind the coconut with half cup water to extract thick coconut milk. The thick Milk or thalappal should be ½ cup and grind again with more water to get 1 cup of skimmed coconut milk or Randaam Paal. Then grind again with 1 cup water to extract 1 cup thin milk (moonnaam paal). Keep it aside.

Pazham Pradhaman / Nenthra Pazham Pradhaman Pazham Pradhaman / Nenthra Pazham Pradhaman

Deskin and deseed the Nethrapazham. Cut into small chunks and cook in a pan with 1 cup water and little ghee. If you are too lazy to do the chopping part, you can steam the Banana (Ethapazham) in a steamer and take out the black veins. Once the banana is cooked, mash it slightly (I like biting the banana bits in between). Heat a big vessel (Uruli) and add 2 tbsp ghee. Mix in the mashed Banana and stir to combine well. Slowly add the melted Jaggery (part by part, check sweetness before adding it fully) and mix well.

Pazham Pradhaman / Nenthra Pazham Pradhaman Pazham Pradhaman / Nenthra Pazham Pradhaman  

Pazham Pradhaman / Nenthra Pazham Pradhaman Pazham Pradhaman / Nenthra Pazham Pradhaman

Once the mixture heats well, add the moonnaam Paal (thin coconut milk), and continue stirring. Once it starts simmering, add the Randaam Paal (second Milk) in parts and combine well. Continue stirring till it starts boiling. Powder the cardamom pods and add it to the concoction. Next, pour in the main coconut milk or Thalapaal and switch off the flame. Mix well to combine.

Pazham Pradhaman / Nenthra Pazham Pradhaman Pazham Pradhaman / Nenthra Pazham Pradhaman 

Pazham Pradhaman / Nenthra Pazham Pradhaman

Heat 2 tbsp ghee in a thick bottom pan (or Uruli). Fry the Cashews, Raisins, Coconut strips separately till slightly brown. Garnish the Pazham Payasam with fried cashews, Raisins and Coconut strips. Pazham Payasam is best served warm. Enjoy!


  • Use ripe golden Plantain / Nenthra Pazham / Kerala Banana for Pazham Pradhaman.
  • Adjust the Jaggery measure, as per sweetness. If the Ethapazham is too sweet, adjust accordingly.
  • I have used Marayoor Jaggery / Sharkara for the Payasam as it has deep rich brown color and tastes better.
  • You can melt the Jaggery in advance to save time. It will stay fresh for days.
  • Bananas should be chopped into thin pieces after deseeding and cooked properly. However, to save time, you can steam and cook the bananas, deseed and mash the same.
  • Add more ghee to roast the mashed Bananas, if required.
  • Cooked sago is added in some recipes, but I have decided to stick to traditional style.
  • Adjust the Coconut milk measure to get the desired consistency.

Enjoy this delectable Pazham Pradhaman for Onam. Your feedback and comments are important and would motivate me to post more wonderful recipes for you. So, do put in your comments or share with your friends through the buttons on the side.  God Bless!!

Pin It on Pinterest

Share This

Sharing is Caring!

Share this recipe with your friends!