Ripe Banana – 2 medium
Jaggery syrup – ½ cup
Coconut milk – 11/2 cup (use ½ of a can)
Thenga kothu (coconut bits) – 4-6 tbsp
Ghee – 3 tbsp
Dried ginger powder – ½ tsp (optional)
Cardamom powder – ½ tsp
· Cut the banana in to 4 parts and steam, cook till well cooked. Cool and peel the skin off and cut in the center remove the black seeds.
· In a heavy bottom pan add 2 tbsp. of ghee. And then add ground banana paste and the jaggery syrup.
· This stage adds coconut milk and mix well. Again cook for 5-10 minutes on lower heat. Add dried ginger and cardamom powder. Switch off flame.
· Take ghee on a pan and add coconut bit when the ghee is hot. Fry until golden brown and pour this into the payasam.
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