A big "Hi" to all my readers and friends. It has been a long time since I updated the blog. This time I have a valid reason. Yes I had recently moved to California and was extremely busy finishing things at work, packing, finding schools etc., I'm kind of settled now and thought of sharing some sweet recipe that I had prepared for Onam Sadya. I have always seen Onam Sadya only in fellow blogger sites and always longed to enjoy one such feast. My co-sister being a mallu she planned to make Onam Sadya this year. I was asked to make Ada Pradhaman. As I had bought Ada during my last trip to India and thought it was the best time to use it.
Ada Pradhaman is a traditional sweet from Kerela. It is prepared for the onam festival and served at the end of the feast as a dessert. It is a creamy and yummy dish made with jaggery and coconut milk. You can either use fresh coconut milk or tinned coconut milk. I used tinned coconut milk and it was extremely good. When I prepared it for Sadya I did not have time to click pictures so I made it again today and loved it to the core. The consistency for the payasam is very important, the ada has to be cooked to the correct stage else it will become mushy. This is a must try recipe !!!
Cooking Time - 15 - 20 minutes
Serves: 6 - 8 people
Ada/Rice Flakes - 1 cup
Grated Jaggery - 2 cups
Thin Coconut Milk - 2 1/2 cup
Thick Coconut Milk - 1 cup
Ghee - 1 tbsp
Cashews - 10 - 15 no
Coconut pieces - 3 - 4 no
Cardamom - 5 - 7 no
Dry Ginger/Sukku - small piece
- Chop the coconut into small equal size pieces.
- Chop the cashews into halves.
- To a heavy bottomed vessel add the grated jaggery and 2 cups of water and heat it until the jaggery is dissolved and switch off the flame.
- Heat water in a vessel and allow it to boil. To the boiling water add the ada and cook for 3 - 5 minutes until the ada turns soft. Do not over cook. Drain the ada in a strainer and keep aside.
- Remove the cardamom seeds from the pods and add it to a mixer jar along with the dry ginger piece. Add 1 tsp of sugar and grind it to a smooth powder.
- To a heavy bottomed vessel add the ghee and roast the coconut pieces and cashews one after other and place it on kitchen tissue.
- In the same vessel add the ada and fry for 3 - 4 minutes in medium low heat.
- Next add the jaggery water through a strainer to remove impurities into the fried ada and cook in medium flame.
- When the mixture starts to get thickened reduce flame to low heat and add thin coconut milk and cook for 6 - 8 minutes.
- When the mixture gets thickened add the thick coconut milk and cook for 3 - 5 minutes.
- Next add the cardamom and dry ginger powder and mix well.
- Add the fried cashews and coconut pieces.
- Mix everything together and serve warm.
- Ada/Rice Flakes are readily available in stores. I used the double horse brand.
- You can extract fresh coconut milk or use tinned coconut milk. I used tinned coconut milk. Do not shake the tin carefully open the tin cover and remove the top layers to get the thick milk and mix well to get the thin milk. I used 2 cans to get 1 cup of thick milk and 2 1/2 cups of thin milk.
- Make sure you do not burn the ada while frying. It will spoil the taste of the pradhaman.
- This payasam tastes best when served warm.
- Adjust the jaggery level according to your taste.