Nenthra pazham payasam

1. Steam the bananas till they become very soft and well cooked.Peel the skin and remove the black seeds from inside.Mash them well using a ladle or blend in a blender.

2. Melt jaggery by adding 1/4 cup of water.When the jaggery completely dissolves remove from fire.Strain the syrup to remove all the impurities.

3. In a deep pan ,add mashed banana and jaggery syrup.Mix well and stir continuously till it becomes thick and slightly sticky.Right consistency is when the mixture starts to get separated from the edges of the pan while stirring.Then add 1 tspn ghee and stir for 1 more mint.

4. Add thin coconut milk.mix well and continue stirring .Stir till it attains a thick but of pouring consistency.Add thick coconut milk and cardamom powder.Mix well and remove from fire.Don't allow it to boil.

5. Heat 2 tspn oil in a pan and fry coconut slices and cashew nuts.Put them into the payasam and mix well.

6. The payasam will get thicker after a couple of hours.