DESCRIPTIONPradhaman is the first payasam among payasams.This traditional payasam is an integral part of Onam sadya in Kerala.Ada Pradhaman is a sweet dish served during sadyas/feasts.This is made of rice ada ,jaggery and coconut milk.You could try this delicious payasam and taste it.
HOW TO PREPARE
Boil water and add ada to this hard boiled water and keep aside for 30 minutes to 1 hour approximately .Add 2-3 drops of coconut oil to the boiled water to remove the stickiness of ada.
Strain it and transfer this cooked ada to a colander and rinse well in cold water.Set it aside.
In a vessel add one cup of water ,cook sago seeds and strain it.Wash well it and keep aside.
Heat ghee in a pan on low flame.Add coconut bits,cashew nuts ,raisins.
Roast them and keep aside.
Meanwhile heat 1 cup of water in a vessel.Add grated jaggery into this.
When the jaggery melts completely strain it to remove the impurities from the jaggery.
Heat a kadayi/uruli in a medium flame.Add cooked ada into this.
Add jaggery syrup to this. Allow it to cook in a medium flame.
Add cooked sago seeds now and stir well.
When the jaggery syrup thickens,add thin coconut milk(randam pal).
Stir between and let it cook for sometime .
Add one or two tablespoon of ghee to the ada mix and stir well.
Stir continuously to avoid the payasam sticking at the bottom of Uruli.
Reduce flame to low.
Once it thickens add thick coconut milk(onnam pal) and stir well.
Switch off the flame now.
Add cardamom powder,cumin powder,dry ginger powder and roasted cashews ,coconut bits and raisins to this.
Mix well and close it for 10 minutes.Remove from the stove top.
Ada pradhaman is ready now.
Serve it hot or chilled.
Do not boil the payasam after adding thick milk.
Once payasam rests/cools,it will thick more so cook as a desired consistency.
I used packet jaggery (500gm packet).
You can prepare fresh coconut milk from coconuts.Or else use tinned coconut milk.
I used packet rice ada.
Addind sago(chavvari) is optional.
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