Ada Pradhaman is considered the king among desserts and is prepared at all major celebrations in God’s own country. It is made with coconut milk and jaggery.
Ingredients
1. Ada – 100 gm
2. Dark jaggery or Palm jaggery – 250 gm
3. Thin coconut milk – 2cups
4. Thick coconut milk – 1 cup
5. Cardamom powder - ½ tsp
6. Dry ginger powder – ½ tsp
7. Coconut bites – ¼ cup
8. Cashew nuts – 10
9. Raisins – 10
10. Ghee – 3 Tbsp
Preparation
1. Boil 2 ltrs of water and add the ada. Cook till soft. Strain and pour cold water on it. Strain again and keep it covered in cold water.
2. Boil jaggery with 1 cup of water. Cool and strain and keep aside.
3. Heat 1 Tbsp of ghee in a thick bottomed pan and add the strained jaggery. Mix in the strained ada. Stir cook till it is thick.
4. Add the thin coconut milk and cook till it is thick.
5. Add the thick coconut milk. When it starts boiling remove from fire and mix in the cardamom powder and dry ginger powder.
6. Heat 2 Tbsp of ghee in a pan and fry the coconut bites till brown and remove. Then fry the cashew nuts and raisins and pour over the payasam and mix well.
Tips
1. Palm jaggery gives better taste and colour
2. Cooked sago (sabudana) can be added along with cooked ada.
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