This is a recipe for a nostalgic dish from Kozhikode and Malappuram regions of Kerala,
Ingredients
5 ripe bananas
Cow’s ghee
Coconut milk (first and second press)
Sugar
A pinch of salt (optional)
Cardamom powder (optional)
Raisins
Cashews
Preparation
First, cut the bananas into small pieces. You can cut them in round slices or lengthways depending on your preference. Heat cow ghee in a pan and fry the banana pieces until they turn golden brown.In the same ghee, fry the cashews until they change color. Then add raisins and fry them for a few seconds.Now add the second press of coconut milk, sugar, and a pinch of salt (optional) to the pan. Bring it to a boil.You can adjust the amount of sugar based on your preference. You can also add cardamom powder for extra flavor. Once the mixture starts boiling, add the fried bananas and mix it gently. Do not overmix or mash the bananas.Add the thick coconut milk and cook it for a while until it thickens slightly.The consistency should be like payasam, a thin porridge from Kerala.
You can enjoy this Pazhampatti hot or cold.
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