Phazham Payasam

First of all a big sorry for not posting the photo. Its a realy busy time so cudnt make the payasam for the blog
. But a promise should be kept.......so thought of sharing the recipe without a pic,will be posting the pic as soon as possible.
By the word phazham u may be thinking about the Pradhaman....but this is not pradhaman. Hav u heard about the banana variety called Robhasta or Mooris,the green one.......here am using it for my payasam.
Well i cant call it mine... its someone else's recipe. Those who r from kerala may have heard about the 'New Cochin Bakery'....a very famous bakery,having branches thoughout kerala and abroad. I hav had the previlege to know them in person. On one of my visit to their house ,auntie was telling about a whole lot of these bananas which she has cooked in ghee and sugar to preserve,coz they turn overripe quickly. She was thinking to make something with it..in between the chat she vanished into the kitchen. When she came back,she had a cup of hot payasam with her. The payasam was real treat for my mouth. The recipe was born between our chat.

Ingredients

robasta - 1kg
ghee - 3tbsp
milk - 1litre
sago - 2tbsp
cardamom - 1pod
cinnamon - 1/2inch stick
sugar - as desired

Method

• Cook bananas in ghee and sugar to a jam consistancy ( no chunks should be seen)
• Soak sago for 1hr
• Boil milk and add the sago.cook till sago turns completly transparent. Add sugar n boil for few more minutes. Add sugar n boil for few more minutes
• Reduce the flame to low,wait till the temperature of the milk comes down. Add some milk from this to the cooked bananas to loosen the consistency. Now carefully add the bananas to the milk on flame. Cook to desired thikness. Add cinamon and cardamom.
• Fry cashews and raisins in some ghee. Add to the payasam

Notes
- use bananas which are in a stage just before over ripe
-while adding bananas the temperature of milk should be low else the milk may curdle.
-can reduce the bananas used to suit your taste.
-the flavour of cinamon should dominate than cardamom.