Ada Pradhaman

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Ada Pradhaman

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 40 Min

Total Time : 1 Hr 0 Min

Ingredients

Serves : 5
  • 500 gms rice ada


  • 500 gms jaggery


  • 1/4 cups sago


  • 2 cups coconut milk


  • 6 cups diluted coconut milk


  • 1 tsp dried ginger powder


  • 1/2 tsp cardomom powder


  • 1 pinch salt


  • 4 tbsp ghee


  • 1/4 cups cashew nut pieces


  • 1/4 cups coconut cut to small pieces

Directions

  • Take a big pot of water and bring it to a boli
  • Add the rice ada to it and cook till it is done
  • Drain the excess water
  • Pour cold water over the ada to prevent it from sticking to each other
  • In a small pot cook the sago in enough water
  • When it turns transparent, drain water
  • Take a heavy bottomed pan and melt the jaggery with little water
  • After the jaggery is melted strain it through a metal sieve to remove any impurities
  • Return it back to the heavy bottemed pan
  • Add the cooked ada, cooked sago and the diluted coconut milk to the jaggery
  • Bring it to a boil
  • On the meantime heat the ghee in a separate pan and fry the cashew nut pieces and coconut pieces till it turns golden brown in colour
  • Finally add half the fried cashews and coconut pieces along with the ghee, cardomom powder, ginger powder, salt and the thick coconut milk to the payasam
  • Mix everything and switch off
  • Do not boil after adding the thick coconut milk
  • Garnish with the other half of cashew and coconut pieces and serve hot or cold
  • You can add some coconut milk or normal milk to dilute the payasam