This recipe is from Trivandrum, where this is offered as a naivedyam for Pournami Poojai.
This is a delicious combination of milk, jaggery & bananas.
Milk 1 litre
Rice 3 tbsp ( thin variety is preferable )
Jaggery 1 cup
Ripe bananas 2 medium
In a pressurecooker or a big pressurepan boil 1 litre milk.
When it starts boiling add the washed & strained rice.
When it starts boiling again close the cooker, put the weight & immediately lower the gas.
Do not wait for the whistle.
If the cooker is not big or if the gas is high, milk is likely to overflow.
Cook for 20 mts.
Allow the pressure to drop on its own.
Open & keep ready for the jaggery syrup to be added.
In the meanwhile heat jaggery with ½ cup of water on a low flame, stirring continuously,
When it dissolves allow to boil for 5 more mts.
Then strain & add to the milk mixture.
This should not be done over fire since , then the mixture will curdle.
Both should be equally hot.
Stir for few mts continously for the blending to be smooth & perfect.
Mash (or grate ) 2 very ripe bananas&add to this.
No other spice like cardamom powder is necessary.
This is very tasty since jaggery is used instead of sugar as in palpayasam.
The photo is given below - I decorated with banana slices, after running a fork over the peeled fruit.