Ada Pradhaman is one of the favorite desserts in Kerala served after a sumptuous lunch during festivals such as Onam and Vishu. Its also one of the highly traditional desserts of Kerala cuisine similar to Pal Ada Payasam, Parippu payasam, Gothambu Payasam, Kootu payasam etc.
Ingredients:
Rice Ada - 200 gms (Cooked rice flakes dried) Here we have used Double horse Rice Ada
Jaggery (Gud in Hindi / Sharakara in malayalam / Vellam in
Tamil) – ½ kg – chopped / grated / sliced
Ghee - 3 table spoons
Coconuts – 3 full, grated
Cardamom – 5-6 nos.
Coconut slices – 25 to 30 nos.
Cashew nuts- 30 nos
Raisins- 30 nos.
Process:
Step 1 - Take the grated coconut and grind it in the mixie. DONOT
MIX WATER. Take the ground coconut and squeeze it with your hands to extract
the milk out of it. This is called the first coconut milk. You will get approx. 300 ml of this. Keep it aside.
Step 2 - Once the first milk is extracted, add around 100ml of
water into the ground coconut and grind it again in the mixie. Now take the
ground coconut and squeeze it with your hands again to extract milk. This is the second milk and this will
be dilute compared to the first milk.
The second milk would be approx. 700 ml. Keep aside
Step 3 - Once the second milk is extracted, add around 200ml of
water into the ground coconut and grind it thoroughly in the mixie. Now take
the ground coconut and squeeze it with your hands again to extract milk. This
is the third milk and this will be dilute compared to the first milk.
Preparation of Payasam:
Take a frying pan and pour 2 tablespoons ghee into the it. Put the Ada into the pan and
saute in low flame till the ada turns light brown. Keep it aside.
Take a reasonably big pan (around 5 litres capacity) or Uruli. Put the chopped/grated Jaggery into it and allow
it to melt by adding around 300 ml of water into it.
Now, cook the Jaggery until it turns slightly thick and turns
dark brownish. While cooking, keep stirring it in such a way that it doesnot
stick to the bottom of the pan so as to avoid it getting burnt. Cook in low
flame.
In order to identify whether the
Jaggery is cooked, check if
it flows like honey. The moment it start flowing like honey, it has got cooked.
Next add the rice ada into the cooked
Jaggery and mix well. Next
add third coconut milk. Cook about for 15 minutes in low flame stirring continuously
until the mix turns thick.
Once it turns thick, add the second milk into it and stir
continuously. This needs to be done till the Ada gets almost cooked. We
need to check intermittently whether the ada is getting almost cooked so that
it does not get over cooked in the heat of the pradhaman. Always cook
in low flame.
Once the ada is almost cooked, add the first coconut milk (the
thick one), cardamom powder and switch off the flame. Keep stirring so as to
avoid later formation at the top.
Seasoning:
Take a small frying pan
and pour 2 teaspoons of ghee into it.
Add coconut slices and fry until it turns
golden brown.
Next add the raisins and sauté
till they enlarge and become like grapes.
Add these into the Ada Pradaman.
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