Department of Cultural Affairs, Government of Kerala


This paayasam or kheer is made with ripe bananas.

Remove the seeds from the middle, cook and mash. Heat ghee into an uruli (traditional bell-metal cookware) and add the mashed banana, jaggery syrup (made by heating with water) and some sago. Keep mixing till all the ingredients are well mixed and the water content has evaporated. When it takes on a brown colour, add the moonnaam paalu (literally, third milk, referring to the coconut milk that was procured from the coconut after the third round of blending and straining). Boil well and once the sago is cooked well, add the randaam paalu or the second milk. Once it starts to thicken, add the onnaam paalu (first milk). When it starts to bubble, add crushed cardamom and roasted cashew nuts and raisins, and remove from the flame.

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