Today let’s talk about Paal Vazhakka – a Malabar dessert. It is a very easy and tasty dessert to make. The use of ripe plantains or nenthra pazham brings a distinct flavor. The sago blends with ripe plantains and milk to give a medium thick consistency. If you love Malabar food, you gotta try this dessert from Malabar.
I have used cow’s milk here, but you can do the whole process of making the dessert with coconut milk if you prefer.
Ripe plantain / nenthra pazham / Kerala banana – 2
Pearl sago / chavvari / tapioca pearls – 1 cup
Cashews – 2 tbsp
Raisins – 1 tbsp
Whole cardamom, crushed and powdered – 3
Sugar – 1 cup
Cow’s milk – 8 cups Water – 2 cups
Peel and cut banana into pieces. Set this aside.
Slit cashews lengthwise. Set aside.
Wash sago and keep aside. I have used pearl sago. If you are using other varieties of sago, please soak them for 3 hrs.
In a pan, add milk and water. Bring milk to a boil.
When it comes to a boil, add sago. Cook till sago is done.
When sago is cooked, add banana. Stir well.
Add sugar. Stir well.
Check if banana is done.
If not, proceed to cook for a little more time.
When banana is cooked and the liquid is thickened, add cardamom powder.
Don’t allow the milk to thicken too much as sago pearls are starchy and turn thicker too fast.
When the dessert is cooked, switch off the flame.
Heat ghee in a pan. Fry cashews and raisins. Add to the above dessert. Stir well.