Nendran pazham Pradhaman (Plantain kheer)

Nendran pazham means plantain. This type of banana is very popular in Kerala. Being a keralite I love this banana in any form. This kheer is very popular variety on festival times.It is very easy to make this kheer.I made this kheer  with home made nendran pazham jam and coconut milk. My amma used to make this with fresh coconut milk. I have used coconut powder which is very easy to make  and tastes the same. I made this kheer within 20 to 30 minutes. Let us see how to make this kheer.

Preparation time approx 20 to 30 minutes.


  • 2 nendram pazham. ( choose well riped banana with black skin)
  • 1 cup grated jaggery
  • A pinch of cardamom,
  • A pinch of dry ginger powder ( optional)
  • 3 to 4 cups of coconut milk.( use 1 cup powder , or according to the thickness of milk)
  • Chopped fresh coconuts.( cut in to tiny pieces)
  • few cashew nuts
  • 3 tbsp ghee or clarified butter.


Remove the skin of the banana and steam cook. When it is cool grind it in to a nice paste and keep side.

Add 1/4 cup water to jaggery and melt it. Strain it for discarding the impurities.Keep aside.

Heat a thick bottom non stick pan. Add 1 tbsp ghee and heat. When it is hot add chopped coconut pieces and fry till it become brown. Take out from ghee. In the same ghee add cashew nuts and fry till it changed the colour. Take out from pan and keep side.

Add remaining ghee and heat, Add the banana pulp and fry for few seconds. Now add the melted jaggery and mix well without any lumps.

( if your kheer is having so much lump just pulse it for seconds with mleted  jaggery )

Mix this mixure well.  Fry this till it becomes little thick. Do not make too much thick jam.

Switch off the flame.

No need of keeping on stove for long time.

Boil 4 to 5 cups of water. Add coconut powder and mix well with out lumps. Add this to the banana mixture and mixwell  Check the consistency of the kheer. If you want more thicker kheer  add little more coconut milk. If you feel it is thicker then  add more hot water.

Mix well. Add cardamom powder and dry ginger powder.

Dry ginger powder is very much optional.

Add fried cashew and coconut pieces.

Keep this on  stove and heat .

Keep on stirring till it become hot. Switch off and serve.






4 Comments Add yours

  1. Megala says:

    I love nendram pazham, but never prepared payasam using them, love to try this some time soon. Thanks for the recipe!


    1. Thank you Megala.Try this and tell me

      Liked by 1 person

      1. Megala says:

        Sure, will do.


  2. Kurian says:

    This is something I am going to try


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