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Ada Pradhaman/Kerala Style Adapradhaman

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Ada Pradhaman

No ratings yet.
15-20 minutes
Preparation Time
40 minutes
Cooking Time
medium
Difficulty
6
Servings

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INGREDIENTS

Ada(Rice ada)-200 gram
Sago seedschavvari)-1/4 cup (optional)
Jaggery-450 gram
Second Coconut milk- 2 cup
First Coconut milk- 1 cup
Raisins-15
Cashew nuts- 15
Thengakkothu/Coconut bits (small size)-3 tablespoon
Ghee- as required (as per your taste)
Chukkupodi-1/2 teaspoon
Cumin powder-approximately half teaspoon
Cardamom powder-half teaspoon or more

DESCRIPTION

Pradhaman 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.

TIPS

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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