Filled with the goodness of plantains, the ethapazham payasam is indeed an exquisite delicacy!
Plantains, very ripe 5 large ones
Coconut 2 large ones
Jaggery ½ kg
Ghee 2 tbsp
Cardamom powder to taste
Cashew nuts, sliced 9
Coconut (sliced pieces) 2 tbsp
Steam-cook the plantains, peel, mash and keep aside.
Extract the first, second and third milk from the scraped coconut.
Boil the jaggery in water, strain and keep aside.
Roast the mashed plantains in ghee and jaggery till it turns to a thick paste.
Add the third extract milk and cook till the mix thickens and then follow up with the second extract milk.
When this is done add the first extract milk, bring to boil, remove from fire and sprinkle the cardamom powder.
Garnish with cashew nuts and coconut slices roasted in ghee and your payasam is ready for serving!