Nenthran Pazha Pradhaman is a traditional Kerala dessert reimagined the WFPB way—made with ripe nenthran bananas that are steamed, mashed, and gently simmered with date paste and creamy homemade coconut milk, without any jaggery, oil, or refined ingredients. Garnished with dry-roasted cashews and raisins, it has a naturally rich brown color and deep, caramel-like sweetness that makes it a festive favorite during celebrations like Onam. The nenthran pazham is not only delicious but also highly nutritious—rich in fiber, potassium, and slow-digesting carbs—and is often used in WFPB-friendly snacks, porridges, smoothies, and bakes, making it a versatile staple in plant-based South Indian cooking.

Ingredients
4 ripe nenthran bananas, chopped
2 cups date paste (adjust to taste)
1 cup thick coconut milk (1st. extract)
2 cups medium thickness coconut milk (2nd. extract)
3 tbsp cashews
3 tbsp coconut, chopped into small pieces
1 tsp ground cardamom powder (elaichi, elakkai)
For extra sweetness, 3 tbsp raisins (optional)
Method
Add chopped bananas in a vessel and sauté for 2 minutes
Add a dash of water and cook for 5 minutes till tender
Mash well
Add date paste to the bananas and mix well
Keep cooking for 8-10 minutes till the bananas caramelise and the mixture thickens
Keep adding little amounts of water
Continue cooking till a jam-like consistency is achieved
At this stage, add thin coconut extract and mix well
Cook for 5-10 minutes till the mixture thickens
Add the thick coconut extract and cardamom powder
Mix well and remove from flame
Set aside
Heat the coconut pieces in a wok till they become golden in colour
Add to the cooked bananas (pradhaman)
In the same wok, add the cashews and raisins (if using)
Add to the pradhaman
Mix well and serve hot or warm
Enjoy!