Palvazhakka / sabudhana banana kheer is most famous dessert in Malabar areas mostly served on fasting days such as Ramadan/ iftar. As the name indicates it is a traditional sweet dessert made from sabhudhana pearls mixed with sweet banana cuts. Of course it is an amazing kheer has the essence flavour of cardamom and it has the creamy taste as it cooked in the full fat milk. People who are not try this yet, should test it at your kitchen. You can give it your children as it is a healthy dish.
- Sabudhana/sago/chowwary – 1/3 cup
- Plantain/Banana(cut into small pieces) – 2 big
- Milk – 3 Cups
- Sugar – 3 Tbspn
- Sliced cashews – 1 Tbspn
- Raisins – 1 Tbspn
- Ghee – 1 Tbspn
- Cardamom powder – 1/4 Tspn
- Wash and soak the sabudhana/ chowwary in about 1/2 cups of water for at least one hour, Sabudhana will absorb most of the water and become fluffy.
- Boil the milk in heavy bottom pan, let it boil for about another 8 to 10 minutes making sure stirring occasionally so that milk does not burn in bottom of the pan.
- Add the soaked sabudhana/ chowwary, cook until it is soft and became transparent, this will take some minutes.
- Then add banana pieces, sugar and cardamom and boil for 5 to 10 minutes, Turn off the flame when it is done. As kheer will cool become little thicker in consistency.
- Fry cashew nuts and raisins in ghee and add to the palvazhakka / kheer. This kheer can served chilled or warm.