Plantain in Coconut Milk or Plantain Payasam
 
Prep time
Cook time
Total time
 
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Ingredients
  • Plantain, ripe- 2, diced small
  • Thin coconut milk- 1 cup
  • Whole cardamom, smashed- 2
  • Rice flour- 2 tbsp combined with 3 tbsp water
  • Thick coconut milk- ¾ cup
  • Water-1/4 cup, (if needed to thin down the gravy)
  • Sugar- 3 tbsp (or add jaggery)
  • Ghee- 1 tbsp
Instructions
  1. Dice the ripe plantains small. Ensure to use ripe plantains.
  2. In a saucepan, combine plantains, thin coconut milk, and 2 whole cardamoms smashed.
  3. Cook the plantains over medium heat till they turn soft, don't overcook the plantains.
  4. If you're using canned thick coconut milk, add some water to thin it down.
  5. In a bowl combine 2 tbsp rice flour with 3 tbsp water without any lumps.
  6. Add the rice flour slurry, and keep stirring while adding the slurry to avoid any lumps, the gravy will start to thicken.
  7. Now, add the thick coconut milk, combine well, and lower the heat.
  8. Add the sugar, instead of white sugar, jaggery can be added.
  9. Add 2 pinches of salt.
  10. Let the coconut milk come to a slight boil.
  11. If the gravy is too thick, add ¼ cup of water to thin it down.
  12. Drizzle ghee over the coconut milk.
  13. Take the pan off the heat.
  14. Serve warm along with Puttu or Idiyappam or spread it over crepes.
  15. Can be enjoyed as a dessert warm or cold.
Notes
You can also add ½ cup vermicelli & cook along with plantains & coconut milk.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/plantain-in-sweetened-coconut-milk-easy-kerala-recipe/