Banana Kheer is a delicious Kerala Style sweet dish made with Nendran variety banana, Jaggery, and Coconut Milk. It is good for kids too.
A traditional Kerala dessert can never go wrong especially if you are a food lover. I love cooking Kerala foods and it is so satisfying. The recipe calls for simple and pantry staples.
If you have been following me for a while you would have seen me cooking Sadhya, especially during the Onam. Pradhaman is always on the list.
Banana Pradhaman is a creamy dessert prepared it the Long variety Nendran banana. It is very good for the kids also. It is an awesome after-meal dessert.
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What is a Pradhaman
The word Pradhman in Malayalam means "The one and only". Pradhamn is a type of kheer that is usually prepared in Kerala. It uses Coconut and Jaggery along with any main ingredient.
During the grand onam Sadhaya one or two types of PRadhman maybe prepared. It is a dish that stands out in the entire sadhya. There cannot be a sadhya without a Pradhaman.
It is one of the most traditional kerala dishes.
How to make Banana Kheer
We usually use Nendran variety of banana for preparing Banana Pradhaman
Sliced banana pieces are roasted in ghee and blended along with Jaggery Syrup. It is then slow cooked along with Coconut Milk. It is finally garnished with ghee-roasted cashew nuts, Raisins, and coconut pieces.
Banana Kheer for babies
We very well know nendran variety of bananas is good for kids and toddlers. In this kheer, we use nendran banana as the main ingreidnet. Also, we are not using white sugar for preparing the kheer.
Nenedran bananas are usually steam cooked and fed for the kids. It helps to put on weight for the kids. Also, there is a habit of making porridge for the kids with nenedran banana powder.
This nendran banana kheer serves the purpose. We saute the bananas in ghee and then cook with Jaggery and coconut milk. We can definitely feed this for kids after 9 months. However make sure you check with your peadiatrican once before you feed. As every baby is different.
Indian Style Banana Kheer
Traditional Indian style banana kheer uses Jaggery and coconut Milk for preparing the kheer. It makes a delicious after-meal dessert too. We usually make the traditional festivals like New Year Function, Vishu festival or during the Onam Sadhya.
Prep work for Banana Pradhaman
- If extracting coconut milk in home. prepare it first
- Also, prepare the Jaggery syrup.
- If you have cardamom and dry ginger powder handy use that. Else dry roast them and make them a fine powder.
Ingredients for Banana Kheer
Nendran Banana -Use good quality ripe Nendran banana. You may increase or decrease the amount of Jaggery added based on the sweetness of your bananas.
Jaggery - Use Jaggery powder or You may use the normal Jaggery. We cook the Jaggery along with water. Strain and remove the impurities and then use in the Kheer. The color of the Jaggery has a major impact on the color of the kheer as well.
Coconut Milk - You may use freshly squeezed coconut milk or the tetra pack ones. We add both thick and thin coconut milk to the kheer. So for thin coconut milk, you can dilute the coconut milk with water and then add it to the kheer. Check this post on how to prepare homemade Coconut Milk
Dry ginger , Cardamom & cloves - Ginger powder, Cardamom, and Clove give an excellent taste to the kheer. So I highly recommend adding them. But skip if you do not prefer.
Cashewnuts, Raisins & Coconut pieces - Ok, so these are mandatory in any kheer. So use generously. And the coconut pieces or chunks are generally added in the traditional Kerala pradhaman. When sauteed in ghee they taste absolutely delicious.
Ghee - The silent killer I would say. One of the main ingredients. We saute the banana in ghee and then add to the kheer. Similarly, we roast the cashew nuts, raisins, and Coconut pieces and then add them to the Kheer.
Vegan Banana Kheer
If you are allergic to dairy or if you prefer a vegan version skip ghee and you may replace it with Vegan Butter or simply coconut oil.
Banana Kheer , FAQ
How to adjust the sweetness of the kheer.
If the sweetness is less prepare some Jaggery syrup and add it to the kheer. If the sweetness is too much you can add in some extra coconut milk. This will adjust the sweetness.
How to Prepare Banana Kheer or Pazham Pradhaman, Pictorial
1) Peel the skin of the banana and chop them into slices.
2) Heat a pan with 1 tbsp of ghee once it's hot saute the banana for 2-3 mins in medium flame. The banana will turn soft. Switch off the flame and transfer them to a blender and let it cool down for few mins.
3) In another pan add in ¾ cup of Jaggery and ¼ this cup of water. Cook till the Jaggery melts and then switch off the flame and filter to remove the impurities from the Jaggery. My banana was really sweet so I went with ¾ cup of Jaggery. Else you can add up to 1 cup of Jaggery.
4) Now add this Jaggery Syrup along with the ghee-roasted banana. cool down for few mins and then grind them together to a fine puree.
5) Transfer the banana and Jaggery to a pan and switch on the flame.
6) To this add in 1 cup of Thin coconut Milk. Cook in a low flame for 5-7 mins. The kheer will start bubbling up.
6) To this now add in the ½ tsp Cardamom powder, ½ tsp of dry ginger powder, and a pinch of cloves powder. If you don't have the powder you can dry roast 4 cardamom a small piece of dry ginger and 1 clove and grind them to a fine powder and add the same.
7) Mix well and cook for a min. Now finally add in ½ cup of thick coconut milk. Give a good mix and switch off the flame.
8) Heat a pan with 1 tbsp of ghee and once it's hot add in 10 cashew nuts, 10 raisins, and 2 tbsp of coconut pieces and roast till golden.
9) Add in the cashew nuts, Raisins, and ghee roasted cashew nuts and mix well. Banana Pradhaman is ready.
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📖 Recipe
Banana Kheer | Pazham Payasam | Pazham Pradhaman
Ingredients
- 2 tbsp Ghee
- 10 Cashew
- 10 Raisins
- 2 tbsp Coconut Pieces
- 2 Banana Nendran Variety
- ¾ cup Jaggery
- ¼ cup Water
- 1 cup Thin Coconut Milk
- 4 cardamom or ½ tsp Cardamom powder
- ½ tsp dry ginger
- 1 clove
- ½ cup Thick coconut Milk
Instructions
- Peel the skin of the banana and chop them into slices.
- Heat a pan with 1 tbsp of ghee once it's hot saute the banana for 2-3 mins in medium flame. The banana will turn soft. Switch off the flame and transfer them to a blender and let it cool down for few mins.
- In another pan add in ¾ cup of Jaggery and ¼ this cup of water. Cook till the Jaggery melts and then switch off the flame and filter to remove the impurities from the Jaggery. My banana was really sweet so I went with ¾ cup of Jaggery. Else you can add up to 1 cup of Jaggery.
- Now add this Jaggery Syrup along with the ghee-roasted banana. cool down for few mins and then grind them together to a fine puree.
- Transfer the banana and Jaggery to a pan and switch on the flame.
- To this add in 1 cup of Thin coconut Milk. Cook in a low flame for 5-7 mins. The kheer will start bubbling up.
- To this now add in the ½ tsp Cardamom powder, ½ tsp of dry ginger powder, and a pinch of cloves powder. If you don't have the powder you can dry roast 4 cardamom a small piece of dry ginger and 1 clove and grind them to a fine powder and add the same.
- Mix well and cook for a min. Now finally add in ½ cup of thick coconut milk. Give a good mix and switch off the flame.
- Heat a pan with 1 tbsp of ghee and once it's hot add in 10 cashew nuts, 10 raisins, and 2 tbsp of coconut pieces and roast till golden.
- Add in the cashew nuts, Raisins, and ghee roasted cashew nuts and mix well. Banana Pradhaman is ready.
Notes
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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