Paal Vazhakka | Plantains cooked in Coconut milk | Kai curry kachiyath

Paal vazhakka / kaai curry kaachiyath/plantains cooked in coconut milk is a Malabar special dessert which is traditionally prepared in special occasions especially during Ramadan and Eid. This dessert tastes really delicious with all the goodness of coconut milk. This dish is really healthy for kids too.
Let us get started,
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Ingredients required for this recipe :
Plantain- 1 Large ripe, Cut into small pieces. plantain.(ethappazham/nenthrappazham)
White chickpeas-1/2 cup, soaked for 4 to 6 hours.
Jaggery-1 Cup, grated or powdered.
Thin coconut milk-2 Cups.
Thick coconut milk-1 Cup.
Cardamom-3 Cardamom, crushed.
Rice flour-1/4 Cup.
Ghee-1 Tablespoon.
Cashew nut-10-15 numbers.
Raisins- 15 to 20 numbers.
Salt-2 Pinch.
Water as needed.

Method of preparation:

Remove the skin from the soaked chickpeas and keep it aside.
In a saucepan add powdered jaggery and half a cup of water. heat this mixture until the jaggery melts completely. Keep it aside.
Boil thin coconut milk in a large pan. Add chickpeas to this. Cook until it is done. Add crushed cardamom and salt.
Add chopped plantain to this. Cook this for few minutes on a medium-low flame.
Strain the jaggery syrup and to this. Mix it well.
In a bowl add rice powder and 1 cup of water. Mix it well without any lumps.
Pour this rice powder mix to the paal vazhakka. Mix it well and cook on low flame until the mixture gets thickened.
Now add thick coconut milk to this. Mix it well and keep in low flame for 2 to 3 minutes.
Do not boil after adding thick coconut milk. Turn off the flame.
Heat a small pan with ghee. Fry cashews and raisins. Add this to the paal vazhakka.
 Paal vazhakka or Kai curry kachiyath is ready to serve...