Banana Halwa Kerala

Method

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   About payasam: Payasam is the sacred South Indian dessert, offered to deities and served at all celebrations. This version features nendran banana halwa and jaggery. Famous in All Kerala. The thick caramelised banana halwa — dark, fudgy and unique

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   Prepare nendran banana halwa: If a grain or dal, wash and soak 20 to 30 minutes. Drain before use.

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   Use full-fat milk: Heat 1 litre full-fat milk in a heavy-bottomed pot on medium heat, stirring constantly.

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   Cook nendran banana halwa in milk: Add prepared nendran banana halwa to hot milk. Reduce to medium-low. Cook uncovered, stirring every 3 to 4 minutes, for 20 to 30 minutes until completely soft. Scrape sides regularly.

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   Add jaggery: Add 3/4 cup jaggery. If using jaggery, dissolve in 2 tablespoons warm water and strain first. Stir until fully dissolved. Taste and adjust sweetness.

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   Simmer to consistency: Simmer on low heat 5 to 8 more minutes. The payasam should coat the back of a spoon. It thickens as it cools — remove from heat slightly thinner than desired.

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   Cardamom and saffron: Add 1/2 teaspoon freshly ground cardamom powder. Add a pinch of saffron soaked in 2 tablespoons warm milk.

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   Fry garnishes: Heat 1 tablespoon ghee. Fry 2 tablespoons cashews until golden. Add 2 tablespoons raisins 30 seconds. Pour everything into the payasam.

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   Final taste: Adjust sweetness and consistency.

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    Serve: Serve warm or chilled. Thickens when refrigerated — thin with warm milk before serving. Keeps 2 to 3 days refrigerated.