Coconut slices cut in to small pieces - handful Method Take a big pot of water and bring it to a boil. 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. Keep this aside. In a smaller pot cook the tapioca pearls in enough water.
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Drain water and keep it aside. Strain dissolved jaggery to remove any impurities. Heat it in a heavy bottom base pan and cook on medium flame for minutes. Add soaked ada and ghee and stir well. Cook until it starts to thicken or for around minutes. Add milk and mix well. Cook over low flame for 5 minutes while stirring occasionally in between. Add coconut milk and mix well. Cook it over low flame until thick to desired level or for around 10 minutes with occasional stirring. Add cardamom powder.
Mix well and turn off flame. Transfer ada pradhaman to a serving bowl. Garnish with sliced almonds and serve warm or cold. Tips and Variations: The color of cooked dessert may vary from light brown to dark brown depending on the color of jaggery. Its consistency will get thick as it cools slowly at room temperature. If it turns too thick, then add a small amount of warm milk and mix well before serving. You can easily find ready-made rice ada brands like double horse in any Indian Kerala grocery store.
Taste: Sweet and creamy with nice aromatic flavor of jaggery Serving Ideas: Serve it as a dessert during festivals like Onam or anytime you feel like having it.
Ada Pradhaman | A Kerala Sadya Recipe
How to Make Ada Pradhaman 1. Soak the Ada in boiling hot water for 15 minutes, or until it becomes soft. Drain the water completely and rinse in cold water sprinkle coconut oil lightly if sticking to each other. Boil and dissolve jaggery in ml of water and strain it to remove impurities if any.
Ada Pradhaman Recipe
Shred the coconuts and extract the thin and thick coconut milk Coconut milk thick , onnam pal — 1 cup Cashews, raisins, fried coconut slices thenga kothu — 2 tbsp each or as desired Dry ginger powder chukku podi — 1 tsp Cardamom powder — 1tsp Ghee — 1 tbsp or as required Method 1. Boil water in a pan. Wash ada and cook it in boiling water for around 20 mts or until it becomes soft. Strain and rinse with cold water to prevent further cooking. Meanwhile melt the jaggery in around 2 cups of water and strain it.