Nenthrapazham pudding is one of Kerala's favourite festive dishes which was taught to me by my mother. What you need
What you need
Fully ripe banana (nenthrapazham) - 3
Idli rice - 1/4 cup
Sugar - 2 cups
Cardamom - 4
Coconut, grated – 1
Onion slivers – 1/2 tsp
Ghee – 1 tsp
Cooking instructions
Soak rice for two hours and grind to a fine paste with sufficient water.
Extract milk from the coconut using about a litre of water
Cut the nenthrapazham fruit into thin slices.
Cook the coconut milk stirring continuously, add sugar followed by fruit.
Once the fruit is cooked add the grounded rice paste and broken cardamom, slowly, stirring continously until the fruits get tender and the mix gets a pudding consistency.
Transfer to a serving bowl and cool.
Garnish with slivers of onion fried in ghee.
Ashik Farook is a homemaker who loves to read about food and try out new recipes.
