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Pazham Pradhaman

Recipe Category: Onam Recipes, Payasam
Visits: 39621 persons viewed this recipe.
4.1 from 9 reviews

Pazham Pradhaman / Payasam

Prep Time

Cook Time

Ready In




Pazham Pradhaman is one of the popular payasams (Kerala dessert) served with the traditional Kerala Sadhya or feast. There are many forms of pradhaman based on the main ingredient used. Here is the recipe of an easy pazham payasam made from ripe plantains.


  • Ripe Plantain (ഏത്തപ്പഴം) – 2 Nos
  • Crushed Jaggery (ശര്‍ക്കര പൊടിച്ചത്) – 1½ Cup
  • Coconut milk (തേങ്ങ പാല്‍) – 1½ Cup
  • Cardamom powder (ഏലക്ക പൊടിച്ചത്) – ½ Tea spoon
  • Cashew nut (കശുവണ്ടി) -10 Nos
  • Thinly sliced Coconut (തേങ്ങാക്കൊത്ത്) – 1 Table spoon (Optional)
  • Ghee (നെയ്യ്) – 2 Table spoon
  • Water (വെള്ളം) – 1½ Cup


  1. Peel the plantains and cut it into small pieces.
  2. Cook it in a covered vessel by adding 1½ cup of water in a low heat about 10 minutes. Do not drain the leftover water.
  3. Using a ladle, mash the cooked plantains and add crushed jaggery to it. Stir continuously (in a medium heat) until the mixture thickens.
  4. To this, add 1 table spoon of ghee and stir it for 3 minutes.
  5. Add coconut milk and combine well, stir continuously about 2 minutes (do not let it boil).
  6. Put ½ tea spoon of cardamom powder to it and remove from the flame.
  7. Heat 1 table spoon of ghee in a pan. Fry cashew nuts and thinly sliced coconut till it turns golden brown.
  8. Add this to the prepared pazham pradhaman.
  9. Transfer to the serving dish.


Adjust the level of spices to suit your taste.


Copyright © 2013 - 2020 Shaan Geo. All Rights Reserved.

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Author: Shaan Geo

According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me the passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.

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28 comments on “Pazham Pradhaman

I tried this recipe. It is simply super payasam. Thank you so much……. I want the pan cake recipe, please include it.

    You are welcome Nini. Thanks for trying this recipe and also for leaving your feedback here. Happy to know that you liked it. I will try to post the pan cake recipe soon.

Good attempt. Thanks for sharing.

Hey.. I love pazham pradhaman…. my mom used to make this for me….. This recipe seems to be simple and I will try this out for sure.

I will try tomorrow to make pazham pradhaman

Hi Shaan… I like all ur recipes.. could u pls tell which plantain is suitable 4 this recipe?.. thanks

Its very easy to prepare and good tasty.. liked it…

Its too easy make. Thanks for this simple recipe. Can u add some more simple recipes??

    Thanks Sneha. I will try to include more quick and easy recipes.

Hi Shaan, I am a recent visitor on your website. Thanks for all the recipes. I totally appreciate the quick and easy ones. :) I am planning to make this payasam for some guests for dinner. Just wanted to know if I can substitute the coconut milk for dairy milk. Sarah.

    Hi Sarah, Thanks for the feedback. Do not use dairy milk for pazham pradhaman. It will curdle because we are adding jaggery in it.

      Thanks Shaan.
      Dairy milk + jattery = curdled mix
      That explains the disaster when I tried making pesaha paal last time!
      Will get on to make coconut milk then. Thanks for the quick response. :)

        You are welcome Sarah :) Hope the Pazham Pradhaman will work out well for you.

          Hi Shaan, I thought I should drop a review about my attempt at the payasam. My guests loved it, but I had to tweak it a bit. The Jaggery here (Maharastra- I live in Pune) is very sweet…like, twice sweeter than what we get in Kerala, I suppose. So, the payasam turned out very good, but a lot sweeter. So, I just chopped in a few pieces of fresh bananas into each bowl before serving the payasam- just to balance out the taste. That did the trick. Anyway, I know what to watch out for next time I make the payasam, which I definitely would. Thanks a lot! :)

          Hello Sarah, Thank you very much for the feedback and also for the regular visit. Glad to know that you manage it very well and made your quest happy :) Thanks for the tip.

Hi, I have a doubt whether we should remove the center part of plantain. I’m going to try this today. Your recipes are so simple that anyone can try. Thank u for sharing.

    Beena, You can prepare it in both way. If you remove the centre part, the Pazham Pradhaman will be more smooth and soft. If you have time and patience just remove it :) Thanks a lot for the feedback.

My colleagues are still licking their fingers. Thank you Shaan for making me shine in front of them. This is what we call as an enjoyable day in Saudi Arabia. There is a suggestion for pepper chicken, shallots are the best for it rather than onion. Kidly try and revert 😉

    Pramod, Glad to know that it was a hit at your. Thank you so much for the feedback and also for the tip, I will try it soon.

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