NENTHRAM PAZHAM PAYASAM

NEEDED
nenthram pazham - 1 (ripe)
jaggery - 1/4 cup grated
2nd extract coconut milk - 1/2 cup
(if store bought can means dilute with 1 cup water.)
thick coconut milk -1/4 cup
kaju , kismis
coconut pieces little(1/2 tsp)
ghee - 2 to 4  tsp
elachi powder

FOR COCONUT MILK
take 1 fresh coconut, grate finely.
then add water and grind , then squeeze for milk.
u will get thick milk (1st extract)
then again grind the same coconut adding water. 2nd extract.yhis will be watery.

METHOD ;

• Cut the pazham to 2 pieces and steam the kela. (both pieces)
• now remove the outer skin , and deseed the middle black portion.
• mash the remaining with ur hands or in mixcy. 
• heat ghee in a pan and add the banana pulp .
• fry for 2 minutes and add the jaggery.
• cook on medium flame .
• add the thin coconut milk and boil for few minutes.
• when it thickens , reduce the flame and add thich coconut milk., elachi powder.
• add roasted kaju, kismis, coconut pieces and remove.
• serve hot or cold.

note;
sometimes the banana may taste little sour , so plz see to that before making payasam.