Ada pradhaman, the king among payasams of kerala. Sweet delicacy prepared in almost all kerala households during festival of Onam and many other occasions.
- Rice Ada 1/2 cup
- Jaggery 11/4 cup
- Thick coconut milk 1 cup
- Thin coconut milk 1 1/4 cup
- Coconut bits or thin small pieces 2 tbsp
- Cashew nuts 2 tbsp
- Raisins 2 to 3 tbsp
- Cardamom powder 1/4 tsp
- Ghee 1-2 tbsp, 2 tsp
Bring water to boil, switch off and add the ada. Let it soak for 30 minutes. After 30 minutes, drain the water completely and rinse the ada 2-3 times in cold water. This is done to prevent the ada from sticking to each other. Drain the water completely. Keep it aside for some time.
Dissolve jaggery into 1/2 cup of water and strain it to remove impurities if any.
Heat 2 tsp of ghee and fry the cashew nuts, raisins and coconut pieces separately. Remove from pan.
In the same pan heat more ghee and fry the Ada in medium or low flame for 4 - 5 minutes. Now add thin coconut milk and boil for 10 min in low flame.
Now add the jaggery water to the Ada and cook on medium flame until it thickens.
Once it thickens, add the thick coconut milk, fried cashew nuts, raisins, cardamom powder and coconut bits. Mix well and switch off the flame. Do not cook after adding the thick coconut milk.
Delicious Ada Pradhaman is ready. Serve hot or chilled.