Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (2024)

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style)

September 02, 2014

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (1)

The best thing about Onam is the variety of payasam that are made and I thought I will share myeasyPazham Pradhaman Payasam otherwise known as Banana Payasam, so that you can try this and make and serve along with your Onam Sadya. Banana is locally known as Ethapazham or Nethrapazham and the star in this payasam.

I made this payasam, for my MIL's birthday and it just took under 50 minutes to make the payasam and it tasted so yummy that I had to share it for you. Your, Thiruvona Sadya would be incomplete without this traditional payasam.

The only difficult part is scraping out two whole coconutsfor coconut milk, so I did that a day before and refrigerated it. I first thought of making the payasam entirely with ripe banana, but after discussing with amma, I decided to add 1/2 cup of cherupayar parippuand I have to tell you that amma was so right, it tasted so yum that my kids are demanding me to make again for Thiruvonam...yes, you have to try it and its a no excuse payasam as I am showing easy step by step pictures for your understanding.

Note that I used grated coconut for the milk: How to make coconut milk: Put the grated coconut into a blender with 1/4 to 1/2 cup warm water....give it a light blend....mix and squeeze with your hand, then squeeze out into bowl with a sieve and collect the thick milk (1st milk). Again add the required amount of water to the coconut scrapings and then again squeeze and mix and then strain into a bowl, this is the 2nd milk or thin milk.

Incase you are looking for cherupayar parippu payasam, for your sadya please check that out.

Get traditional and make this authentic and traditional and ofcourse healthy dessert of Kerala.

I used roughly 4 bananas (1/2 kg) and 2 ball jaggery (1/2 kg sharkara), 1/2 cup cherupayar parippu (moon dal lentil), 2 coconut grated, and cahewnuts, kismis (not in pic), cardamon, dry ginger, jeera (not in pic), and a small piece of coconut for thinly slicing and frying.
In the next picture, it is jaggery or sharkara lightly crushed being melted with little water (about 1/4 cup), so that once melted we can strain it....this is to clear of all impurities...but if you get clean jaggery, even powdered jaggery; you can use it as it is and skip this.

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (2)

I sliced the bananas and blended can mash with a fork too.

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (3)

Wash and clean the cherupayar parippu and put it in a pressure cooker to cook with little water, about 4 whistles would be fine....also, I do not like the parippu to be cooked and mashed, slightly undercooked parippu will give a nice texture to the payasam...but ofcourse this a personal choice, if you like it to be really cooked and mashed, then go ahead.
Grind crushed dry ginger, jeera, and cardamon in a dry blender finely.

Heat ghee 3 tbsp ghee in a heavy bottom pan (if you have uruli, use it) and add in the mashed bananas. Mix well. Allow it to get cooked for 5 minutes in the ghee on medium to low flame.

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (4)

Add in the strained jaggery syrup and mix well. In the second picture, you can see banana lumps; it is because I did not grind it to a fine paste as it might make it stick to the pan. But the bananas will get smooth and fine during the making of the payasam.....let it simmer for 15 min and stir in between and see that it does not get sticked to the bottom. (the idea is to allow the water to evaporate, but if you are using powdered and clean jaggery you do not have to mix for long).

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (5)

Add in the cooked cherupayar parippu into the jaggery-banana mix. Mix well for another 5 minutes.

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (6)

Add in the 2nd coconut milk or thin milk (randam pal), mix and let it simmer in medium flame for 15 to 20 minutes or until it is reduced and slightly thick.

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (7)

In the first picture, you can see that the second milk has reduced and become thick. Add in the thick coconut milk or 1 st milk or onnampal. Mix well.

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (8)

Add in the ground spices, and allow the coconut milk to be boiled (on high flame) and simmer (low flame) for 2-3 minutes.

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (9)

Sliced and fried coconuts add a bit of crunch to the payasam along with chopped chashewnuts. Heat a tadka pan with 1 tbsp of ghee, add in the coconut first and allow it to brown lightly, then add in cashewnuts, and then rasins (rasins get fried pretty fast).
Pour this over the paysam, mix and close with a lid.

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (10)

Serve hot! See, making traditional payasam is not that difficult. So I hope you try it.
I hope you enjoy your onam with this yummy and easy payasam.

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (11)

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (12)

PREP TIME: 15 Mins | COOK TIME: 50 Mins | SERVES: 5-6

AUTHOR: NISA HOMEY CUISINE : Kerala CATEGORY: Indian Dessert, Payasam, Onam

Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (13)


  • Banana (Ripe): 1/2 kg.
  • Cherupayar Parippu: 1/2 cup.
  • Thick Coconut Milk: 2 1/2 cups (about 1/2 liter).
  • Thin Coconut Milk: 4-5 cups
  • Jaggery (Sharkara): 1/2 kg.
  • Cardamon: 4-5
  • Jeera: 1/2 tsp.
  • Dry Ginger: 1/4 inch piece.
  • Finely Sliced Coconut Pieces: 3 tbsp.
  • Cashewnuts: 2 tbsp, broken.
  • Kismis (Raisins): 2 tbsp.
  • Ghee: 3 tbsp plus 1 tbsp for tempering.


  1. Blend the bananas in a blender or mixie. You can mash with fork too. Melt jaggery with little water (about 1/4 cup), when cooled strain and keep aside.
  2. Heat a large heavy bottom pan with ghee, add in the mashed bananas. Mix well, and let it cook for 5 min. Add in the melted jaggery and mix into the bananas and simmer for 15 minutes.
  3. While it is simmering, put the cleaned dal (cherupayar parippu) into a pressure cook and cook for 3-4 whistles, keep aside. Grind cardamon, dry ginger, and jeera; keep aside.
  4. Add the cooked dal (cherupayar parippu into the banana-jaggery and mix well. Simmer and mix for 5 minutes.
  5. Add in the thin coconut milk and mix everything together and allow it to boil. Once it starts to boil put the flame in medium or low flame and allow it to simmer until it becomes thick (about 15-20 minutes.
  6. Add in the thick coconut milk, and the ground spices. When about to boil, simmer for 2-3 minutes.
  7. Heat a tadka pan with 1 tbsp ghee and add in thinly sliced coconut; once it starts to brown add in cashewnuts, and then lastly kismis.
  8. Pour this over the payasam, mix well and serve.


  • I used 200 ml cup for measuring.
  • Thick coconut milk is otherwise known as "onnam pal" and thin coconut milk is otherwise known as "randam pal".

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Labels:kerala recipespayasam


  1. Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (14)

    RemyaSeptember 2, 2014 at 12:09 PM

    oh! super...looks so delicious


  2. Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (15)

    Angie's RecipesSeptember 2, 2014 at 2:01 PM

    I have never had a banana dessert prepared this way...I am so intrigued. It surely looks very tempting, Nisa.


  3. Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (16)

    DebbieSeptember 6, 2014 at 8:44 PM

    Oh my, your recipe sounds very flavorful. I will have to try this soon.


  4. Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (17)

    DeepsSeptember 7, 2014 at 10:34 AM

    Your recipe is very good.
    I could also see the efforts involved and presentation parts.
    Thanks Nisa for this wonderful recipe. God bless you.



    1. Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (18)

      Nisa HomeySeptember 15, 2014 at 11:31 AM

      Deeps, thanks for the thought; yes balancing camera on one hand and cooking and stirring on another hand and taking pics without making sure that my poor old cam is not at melting point with the heat.....but the comment below made me so happy! Thank you!!


  5. Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (19)

    Anju SivaSeptember 9, 2014 at 10:03 PM

    Best payasam..perfect for thiruvonam...tried this with thiruvona sadya..i hv tasted this many times on certain occassions bt never tried at home..we used to prepare ada pradhaman or semiya on never thought this was so u told the only difficulty is scrapping the coconuts😳😳..
    Pradhaman was very tasty..we all liked it soo much..our thiruvona sadya was really kidilam😃 with this recipe
    Thanks a lot for this grt recipe..



    1. Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (20)

      Nisa HomeySeptember 15, 2014 at 11:24 AM

      Anju, thanks a ton for stopping by with the amazing feedback! So glad that you and family enjoyed the payasam. Since banana is aplenty here in Kerala, I thought of sharing it as Onam special and so very glad that my effort is paid off. ...and yes, I also wanted to highlight that making pradhaman is not that difficult and even I used to stay away from making it as a newbie in cooking....but once I started making it and understood it is so easy! Belated Onam wishes to you and family.


  6. Pazham Pradhaman / Banana Payasam Recipe (Kerala Style) (21)

    mjskitSeptember 17, 2014 at 11:40 PM

    Dessert? I'd eat this for breakfast. :) Looks delicious Nisa!


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Pazham Pradhaman  / Banana Payasam Recipe (Kerala Style) (2024)


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