Banana Payasam

Ingredients

Very ripe bananas                3

Jaggery                                250 gms

Coconut gratings of 1 coconut
Black sesame seeds             2 tsp
Sago                                    50 gms
Ghee                                    3 tb.sp
Cashew nuts                        50 gms
Cardamom powder              ¼ tsp
Dry ginger powder              a pinch

 Method:

Boil bananas, slit open and remove seeds, make a smooth pulp in the blender.

Melt jaggery in 2 cups of water, strain it through a steel sieve. Keep a heavy bottom pan on stove and boil the jaggery to a thick consistency, add banana pulp and stir continuously adding ghee for 10 minutes.

            Cook sago in 2 cups of water till it turns transparent, add to the banana mix and stir well.

Fry the sesame seeds in a pan without oil  and keep aside.

            Squeeze out the first milk from coconut gratings, add 2 cups of water and take second milk, add another 2 cups of water and take third milk. Use the blender to extract maximum milk from the gratings.

Pour the third milk to banana mix and stir continuously for 10 minutes, add second milk and do the same, add the first milk and stir well and remove from stove. Instant coconut milk can also be used instead. Add cardamom powder and ginger powder. Fry cashew nuts in ghee and add to the payasam along with sesame seeds.

Banana Payasam is ready.

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