23 July, 2013

Ada Pradaman

Guest Merlin Francis' contribution. This is a traditional dessert which is generally prepared during the festivals of Kerala ) 

Coconut milk - 2 cups (You can use Dabur's Coconut Milk or extract at home by grinding shredded coconut with a little bit of water and squeezing the milk out.
Ghee (Clarified Butter) - 1 tbsp
Raisins- 1 tbsp
Almonds - 1tbsp chopped
Coconut pieces - 1 tbsp
Cashew nuts - 1 tbsp chopped
Rice Palada Bits - 1/2 cup [You can get this in a grocery store near you, I used a packet by Double Horse brand]
Jaggery - 1 cup

Boil some water in a vessel and soak the ada bits in it for sometime, till they become soft.
In another pan, again boil water and add the jaggery to it, keep boiling till the jaggery melts and the consistency of the mixture is little thick. Strain the jaggery mixture to rid it of any impurities.
Now drain the Ada bits and add them to this jaggery mixture and cook again. Let it come to boil again.
Now take one cup of Coconut milk and add a bit of warm water to it and dilute it. Add this to the Ada jaggery mixture.
Add the ghee and let the Ada cook in the jaggery and coconut mixture for about 10 minutes or till the ada is cooked and the mixture thick.
Just when you think that the ada is cooked and ready to be taken down, add the last cup of coconut milk to it and just as it comes to boil switch off the gas.
Now, garnish with cashew nuts, almonds,raisins and coconut pieces, sautéed in ghee to the payasam.
Serve hot or cold, it tastes good both ways.
In Kerala, Ada pradaman is made on special occasions and is an intrinsic part of the Onam Sadya. 
It is often had with mashed ripe banana.

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