Payasam Banana Hotel Style Easy Instant Steps Recipe

Payasam Banana Hotel Style is a beloved South Indian dessert where ripe bananas are transformed into a rich, creamy pudding that tastes just like the versions served in classic hotel kitchens. Drawing inspiration from authentic Kerala banana payasam traditions and restaurant-style preparation, this recipe brings together tender bananas, jaggery sweetness, and aromatic spices to create a dessert that’s indulgent yet easy to make at home. The dish is rooted in Indian cuisine’s kheer family — a range of sweet puddings also described on Wikipedia’s kheer page — and carries that comforting, festive feel perfect for celebrations or everyday treats. For more details, check the hotel booking.

Recipe Card

Ingredients With Exact Quantities

• 4 large ripe Nendran bananas (or plantains), peeled and sliced — about 3 cups
• 2 cups grated jaggery (or 1¾–2 cups jaggery syrup)
• 2 tbsp ghee (clarified butter)
• 2 cups thin coconut milk (first extract)
• 1 cup thick coconut milk (second extract)
• ¾ tsp ground cardamom
• ½ tsp dry ginger powder
• 10–12 cashew nuts
• 10–12 raisins
• 2 tbsp grated coconut (optional)
• Pinch of salt

Step-by-Step Instructions

1. Prepare Bananas (0–10 mins)

Peel and slice the ripe Nendran bananas. Heat 1 tbsp ghee in a heavy-bottomed pan over medium heat. Add the banana slices and sauté for 3–4 minutes until they are soft and slightly caramelized. If they stick, add 1–2 tbsp of water. When soft, mash gently with a masher right in the pan.

2. Caramelize With Jaggery (10–20 mins)

Add grated jaggery (or jaggery syrup) directly to the mashed bananas. Stir well and cook for 8–10 minutes on medium flame until the mixture thickens and starts to pull away from the pan sides, forming a jam-like texture. The jaggery gives a deep, earthy sweetness reminiscent of hotel desserts. Understanding Payasam Banana Hotel Style is essential.

3. Add Coconut Milk (20–30 mins)

Lower the flame. Pour in the thin coconut milk first. Stir continuously and let the mixture simmer for 8–10 minutes. This step integrates the creamy texture into the banana base, building the signature consistency of Payasam Banana Hotel Style.

4. Spice It Up (30–35 mins)

Sprinkle ground cardamom and dry ginger powder into the simmering payasam. Stir gently for about 2 minutes. These spices improve the flavor profile, adding warmth and fragrance.

5. Finish With Thick Coconut Milk (35–40 mins)

Pour in the thick coconut milk and stir for another 3–4 minutes on very low heat. Do not boil vigorously at this stage; just warm enough to combine. This step gives Payasam Banana Hotel Style that luxurious, creamy finish.

6. Prepare Garnish (40–45 mins)

In a small pan, heat the remaining 1 tbsp ghee. Add cashew nuts, raisins, and grated coconut. Roast until golden brown and aromatic. Pour this garnish over the payasam and mix gently.

7. Serve Warm (45–60 mins)

Turn off the heat. Let the payasam sit for 10–15 minutes to thicken slightly. Serve warm in dessert bowls. If you want to serve cold, chill in the refrigerator for about 2 hours before serving.

Pro Tips From Personal Cooking Experience

• I once visited a classic South Indian hotel where they used freshly extracted coconut milk — it made every spoonful incredibly creamy and aromatic. Fresh coconut milk always tastes richer than store-bought.
• When bananas are very ripe (with black freckling), the natural sweetness means you may need less jaggery. Adjust on taste.
• Roast the cashews and raisins separately; this prevents them from getting soggy and adds a delightful texture contrast.
• If you want a more traditional presentation, serve the payasam on banana leaves, a custom seen in many Kerala feast spreads like TTD Official Website events.

Chef’s Notes: Substitutions And Storage

• Milk Alternative: You can substitute half the coconut milk with full-fat cow milk if you prefer a milkier finish.
• Sweetener Swap: Dark brown sugar can replace jaggery, though the flavor will be less caramelized.
• Storage: Store leftover payasam in a sealed container in the refrigerator for up to 3 days. Reheat on low flame with a splash of milk or coconut milk to loosen it.

Nutrition Information Per Serving

This approximated nutrition data is based on common ingredient values for banana payasam with coconut milk and jaggery — a similar dish often referenced in verified recipes. This relates to Payasam Banana Hotel Style.

Frequently Asked Questions (FAQs)

Can I Use Regular Bananas Instead Of Nendran?

Yes, but the flavor will differ. Nendran bananas have a distinctive sweetness and creamy texture that’s ideal for payasam. Regular bananas work but may yield a softer consistency.

Is This Dessert Vegan?

Yes, this recipe is vegan when using coconut milk and ghee (use vegan butter if you want completely dairy-free).

Can I Make It Ahead?

Absolutely. Payasam often tastes even better the next day. Reheat gently with a little coconut milk. Learn more about Payasam Banana Hotel Style.