413: Palada Pradhaman/Milk Ada Pradhaman

Palada pradhaman is very popular dessert in Kerala .It is made on occasions like Vishu, Onam & marriage feasts.  This a rich and delicious dessert and it is a fitting finale to the sadhya(feast), leaving your guest with unforgettable memories of the delicious Onam sadhya.

Ingredients:

Instant ada                              1 cup

Whole milk                              2 ½  cups

Evaporated milk                       1 tin

Water                                      1 cup  

Sugar                                      1 ½ cup

Green Cardmons                       6no. (crushed)

Saffron                                     a pinch

 Ghee                                       2 tbsp.

Cashews & almonds                   a handful

Method:

                           

• Soak the adas in water for 30 minutes  Wash & drain in cold water 2-3 times until water is clean.
• Place a heavy bottom vessel and add in one cup of water and allow it to boil. Add ada into it. When its almost cooked drain the water and keep aside.
• Pour the milk , evaporated milk and saffron into the thick bottom non stick vessel, heat it.when it boils, add the sugar and continue boiling until it thickens.
• When it is well reduced or thickened, add the cooked ada pieces into it.  Cook it in very low flame.
• Finally add the crushed cardamom powder to  the milk  and  mix well. switch off the flame.
• Blend the well boiled milk and the ada together and remove from the flame only when it reaches the consistency that makes it ready to serve
•  Heat ghee and roast the cashew nuts and raisins and garnish on top.

Note:

You can make ada at home. Here is the recipe.

For making fresh ada:

Unnakkal ari (Raw rice)  - 1 cup.  Sugar   - 3 tsp. Coconut  - 1 tbsp.

• Wash the unakkalari well and either powder it or grind it.
• To this, add the sugar and the coconut oil, and mix it till it is slightly thinner than dosa batter consistency, but thick enough to be spread on a leaf. 
• Tear the banana leaf into five portions, remove the fibre, and spread the batter on each leaf by hand. Flatten and smoothen it out.
• Place a vessel of water on the flame, and when it boils well, add the flattened ada into it.
• When the ada is cooked well, switch off the flame.
• Drain the water and when it cools, gently separate each ada from the leaf.
• Cut the ada into very small pieces.
• Now ada is ready for Pradhaman. 

Note: see my other  Ada Pradhaman recipe