Payasam is a type of rice or vermicelli pudding common throughout South East Asia. Ranjini Menon’s Payasam with Ripe Bananas at The Turmerica in Wayanad is a Royal Malabar cuisine dessert. What makes it different?

Ranjini says since bananas are plentiful in Wayanad, they make a great base for the pudding instead of the usual rice or vermicelli. She also finishes her pudding with a garnish of cashews and raisins. And, the final tasteful addition of cardamom, the queen of spices, sets it firmly on its Royal Malabar throne.

We hope you enjoy the video of Ranjini preparing the dish. Once you see how easy it is, we’re sure you’ll want to make it for your family soon.

Payasam with Ripe Bananas Recipe

6 - 8 servings


Special equipment: a fine mesh sieve

For the Payasam:
3 cups (500 grams) ripe bananas
3 Tablespoons ghee (divided)
10 cashews
2 Tablespoons raisons
3 cups jaggery syrup*
5 – 6 cups coconut cream (first press coconut milk)
3 – 4 cardamom pods, crushed

*For the Jaggery Syrup:
1 cup powdered Jaggery
3/4 cup water


For the Payasam:

  1. Puree the bananas in a blender and then strain to remove the seeds.
  2. Heat 1 Tablespoon of the ghee in a large saucepan on medium heat and add the cashews, cooking and stirring until golden brown. Remove with a slotted spoon and set aside.
  3. Add the raisins to the remaining ghee in the pan and as soon as they puff up, remove them and reserve them with the cashews.
  4. Turn the heat to low, add another tablespoon of the ghee and the banana paste and stir to mix thoroughly with the ghee. Tip: stir continuously to avoid sticking.
  5. Stir in the jaggery syrup little by little with the heat still on low, breaking up any lumps as you go.
  6. Raise the heat to medium once the jaggery and bananas are well mixed and cook until it turns to a dark brown coffee-like colour and thick consistency.
  7. Add the coconut milk in stages then the cardamom.
  8. Turn off the heat and add the raisins and cashews.
  9. Transfer to a serving vessel.
  10. Enjoy as dessert.

For the Jaggery Syrup:

  1. Combine the jaggery and water in a saucepan.
  2. Cook on medium high heat until the jaggery is completely dissolved and the liquid starts to boil.
  3. Lower the flame and simmer until a thick syrup consistency is reached.
  4. Remove from heat.
  5. Strain the syrup through a strainer to remove any impurities. Let it cool.
  6. Transfer to a glass jar. Close with the lid.
  7. Store in the refrigerator for up to 4 months and use as needed.



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