Millet Banana Pradhaman

PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes

Recipe by Nihala Jaleel

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INGREDIENTS

For the Pradhaman:

3 medium sized plantain banana, boiled and mashed
2 tbsp Homegrown's A2 Cow Ghee
1/4 cup of Homegrown's Organic Foxtail Millet
1½ cup of Homegrown's Organic Jaggery Powder (adjust to your taste)
1 cup of thin coconut milk (3/4 cup of coconut milk mixed with 1/4 cup of water)
1⅓ cup of coconut milk
1 tbsp cardamom powder

For the tempering:

3 tbsp Homegrown's A2 Cow Ghee
1/4 cup chopped coconut
12-14 cashews, halved
3-4 tbsp golden raisins

This classic sweet is perfect for Onam or any time you are craving a traditional dessert. The foxtail millet and mashed bananas give it a great texture, while the coconut milk keeps it rich and dairy-free. It takes a bit of stirring on the stove, but the final touch of ghee-roasted coconut, cashews, and raisins makes it totally worth the effort. Serve it warm alongside a crispy papadam for the full festival experience.

INSTRUCTIONS:

Heat 2 tbsp ghee in a pan and add the washed foxtail millet. Saute for 3-4 minutes and then add 1¼ cup of water and cook until the millet is soft.
Add the jaggery powder to a pan with the cooked millet and cook until the jaggery is melted and it starts simmering (stir frequently to avoid sticking to the pan). Add the thin coconut milk and stir continuously for 3-4 minutes on medium low-flame.
Add the boiled mashed banana and mix well until combined. Add the cardamom powder and coconut milk. Stir continuously for another 4-5 minutes.
Add ghee to a pan and add the chopped coconut. When it starts to turn golden add the halved cashews. When it turns golden, add the raisins and let it get puffed. Pour it on the pradhaman and mix well. Serve hot with papadam and enjoyy!