Ada Pradhaman

Now here we have a hot/warm dessert of Kerala, "Ada Pradhaman".. An awesome and yummilicious combination of jaggery and coconut milk, which can drool you in no time... Well, that was what happened with me when this dessert was all ready to be served!!



Ada Pradhaman is a must served dessert for "Ona Sadhya" (Onam Feast)... During Ona Sadhya, I was unable to capture the pics of pradhaman as this was all over as soon as it was served... So, last weekend, I got a chance to take the pics, as Pradhaman was there in menu of our Weekend gathering..





There is a traditional way of preparing Ada (made up of rice), but that requires lot n lot of patience and ofcourse time... You can skip this by using readymade ada packets from market.. This is easily available in Indian stores..



So, now lets move on to the recipe....



Ingredients:



Rice Ada (readymade) - 200 gms

Jaggery - 750 gms

Grated coconut - 8 cups

Clarified Butter (Ghee) - 2 tbsp

Green Cardamom Powder - 1/2 tsp

Thin Coconut Slices, Cashewnuts and Raisins - To garnish





Method:



Wash Ada and boil in water for 20 mins until the ada turns soft. In another pan, keep jaggery and melt with some water. Heat it until the jaggery gets a thick consistency.



Meanwhile prepare the coconut milk. Try using less water during the whole process. The first milk will be around 2-3 cups and then the second milk (from the same molasses adding little water) will be another 2 cups. At the end, if needed we can extract the third milk (thin milk).



By this time the jaggery and ada will be ready. Strain the jaggery syrup to a deep pan and add the cooked ada to it. Also, add 1 tbsp ghee to it. Mix well and simmer it. Keep stirring occassionally until the ada absorbs the sweetness of jaggery. If you have extracted the thin milk, then you can add it during this step.





Meanwhile, in a small pan, fry cashew, coconut strips and raisins with remaining ghee until you get a nice aroma.



The mixture will be of semi-thick consistency. Now add second milk and simmer for another 10 mins. Then, add the first milk and cardamom powder. Simmer for 2 mins and remove from fire. Do not let it reach a thick consistency. Always maintain a semi-thick consistency. Pradhaman will get thicker when it gets cooled down.







Add cashew, coconut strips and raisins to it and mix well.



Let it cool for sometime and serve warm with or without bananas.



Enjoy!



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