Ada Pradhaman

Ada Pradhaman is known as the king of Payasam at Kerala, a prestigious addition to festivities such as Onam and marriage ceremonies. Payasam is a desert which is a must for every sadhya (Feast) in Kerala. The combination of coconut milk and jaggery is very delicious. 

In the olden days in Kerala they make these rice flakes days before the festival and let them dry in sunlight. But now a day the instant Ada packets are available at market, so it’s quite easy to make Pradhaman. On the day of the festival whole coconuts are grated and coconut milk is extracted from it. The first time it is extracted without adding any water, next time with little water and the third time again with little more water. The pure extract is called the First milk, Second milk and third milk consecutively. It is a great process which starts from morning till mid-noon. The ada Pradhaman is made in a big Uruli, which also adds up taste. One of my friend Santhanam loves this Pradhaman.

Here I used instant adas and tinned coconut milk. It helps you to make Pradhaman, fast and easier. 

Ingredients

Uruli

Ada                             250 gms

Jaggery                      500 gms

Water                         1 cup

Cardamom               10 no

Coconut pieces        ¼ cup

Dry ginger powder – ¼ tsp.

Cashews –                10no

Raisins                       5 no

Ghee                        4 tbsp.

Readymade Ada

Coconut milk            2-1/2 tin

Coconut milk

Ist milk:    Keep aside of 1 tin of coconut milk. That is called onnam paal .Mix crushed cardamom, dry ginger powder in it.

2^nd milk:   Add 1/2 cup of water in 1 tin of coconut milk. That is called 2^nd paal. Keep aside

3^rd milk:  Add 1 cup of water in the left of coconut milk. That is called 3^rd paal. Keep aside.

Method

• Soak Ada for an hour. Wash 2 to 3 times and drain  it and keep it aside.
• Cook with double the quantity water. It should be soft when you press it. It will take approx. 20- 25 minutes. When cooked, drain away water and keep aside.
• In meantime, add water to jaggery and melt it. When the jaggery is melted and filtered to eliminate any impurities in it.
• Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.Add 3 tbsp of ghee in it.
• In meantime, heat  1 tbsp of ghee in a small Kadai. Add coconut pieces and fry till light brown. Then add cashews and fry till brown and last add the raisins. Keep it aside.
• When Ada is cooked, add the 3^rd milk in it , cook it for 5 minutes in low flame. The payasam has to reach a thick consistency, add the 2^nd milk in it. Keep on simmer and let it thicken again.
• When the payasam reaches a thick consistency, add the first extract of milk. Mix well and just cook for 30 seconds and switch of the stove.
• Now add fried coconuts, cashews, kishmish in it.

Yummy tasty Ada Payasam is ready!! Enjoy

For Low-fat version:

• substitute half the quantity of low fat coconut milk with low fat ordinary milk.
• Use less ghee .