Ingredients:
1 cup brown sugar
cup water
1 cup ripe plantain jam ( recipe given above)
6 cups fresh coconut milk
3 tbs ghee
1 tbs fresh coconut, thinly sliced
1 tsp cardamom , crushed
Method:
Combine the brown sugar with the water in a heavy pan.
Cook over low heat, when it begins to boil, stir in the
Plantain jam and mix thoroughly.
Slowly stir in the coconut milk and simmer over low heat.
Stir occasionally and do not let the milk to boil.
Heat ghee in a small skillet, and fry the coconut pieces
Until they are golden brown. Pour the ghee and coconuts
Over the pradhaman and garnish with the crushed cardamom.
Remove from the stove and keep the pot covered until
Its time to serve. Serve either warm or cold.
Note: This is one of the staple desserts at feasts in Kerala.
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