Ada Pradhaman Kerala Payasam With Jaggery
Ada Pradhaman is a sweet delicacy of Kerala which is made using ada (rice chips or rice pasta).  Usually the Ada Pradhaman is prepared using jaggery to sweeten it and it is customary during Onam festival and is also served in the wedding ‘sadya’   
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Keep all the ingredients ready – crush the jaggery, cut the coconut into small pieces, powder the cardamoms, boil the milk.
  2. First cook the ada in boiling water until done and then drain it and pour cold water to prevent sticking together. Remove and keep aside.
  3. Put the jaggery in a pan with about half cup of water and boil it. Once the jaggery melts, strain to remove any impurities. Keep the liquid jaggery aside.
  4. Now take a thick-bottomed wide pan and pour the melted jaggery and when it starts to boil, add the boiled ada. Keep stirring this from time to time until the jaggery thickens.
  5. Now add the milk (it must be warm or hot) and stir well and give it a good mix. Let it simmer on low heat for 2 to 3 minutes.
  6. In the meanwhile heat ghee and fry the cashew nuts. Remove and fry the coconut pieces in the same pan. Keep this aside.
  7. Add coconut milk to the simmering pradhaman, and mix and allow to simmer with occasional stirring in between.
  8. Add the powdered cardamom, fried cashew nuts, fried coconut. Partially cover the pan until serving time. Or transfer to another bowl when slightly cooler.
  9. Serve in individual cups as dessert after the main course.
Recipe Notes

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