Ada pradhaman recipe
Kerala Onam special payasam with rice ada, jaggery and coconut milk
Servings: 3
Ingredients
- ½ cup Rice ada store bought
- 1 cup Jaggery
- ½ cup Thin coconut milk
- ½ cup Thick coconut milk
- 1 tbsp Coconut bits
- 5 Cashew nuts
- 2 Ghee
Instructions
- Soak the ada in water for 10 minutes and cook them on a medium-low flame for 10 to 12 minutes till the ada becomes soft.
- Cook this nicely, else after the jaggery it will be hard.
- Drain the water and keep this aside.
- In a pan add jaggery and add 2-3tblsp of water and allow this to boil. Filter the impurities and allow this to boil for 5 minutes.
- Add the cooked ada to this and add the thin coconut milk.
- Cook for 5 minutes. Meanwhile, roast the coconut and cashew nuts in ghee till golden brown. Keep this aside.
- Add the thick coconut milk to this and boil for 2-3 minutes.
- Do not boil for too long as the coconut milk will curdle.
- Add the roasted cashew nuts and coconuts to this.
- Ada pradhaman is ready to serve.
Notes
1. Cook the ada nicely in water and then add it to the jaggery. Ada will not get cooked in jaggery water.
2. Switch off the flame after adding thick coconut milk.
3. This pradhaman will thicken after cooling. You can serve this chilled too.
4. If you don’t get ada in your place, use shell pasta.
5. No need to add normal milk to the ada pradaman as coconut milk enhances the taste of the payasam.
