Jan 9, 20212 min read

Ada Pradhaman

Ada pradhaman is a dessert made with rice, coconut milk and jaggery. Rice noodles are cooked in coconut milk and jaggery making it delicious , creamy and nutritious. It is topped with fried coconut bits , nuts and raisins.

Ada Pradhaman

1.Ada-200 gm(1 packet)

In a vessel bring to boil 4 cups of water.Break the Ada into bite size pieces.Add it to the boiling water and cook till it’s fully cooked .Drain and pour some water and wash so that it doesn’t stick together.

2.Thin coconut milk-2 1/2 cups

Semi-thick coconut milk-1 1/4 cup

Thick coconut milk-1 cup

Traditionally fresh coconut milk is used. to make this Payasam.Lukewarm water is added to the grated coconut and the milk is squeezed out. This process is repeated at least 3 times . The milk from each extraction is kept separate. The first one being the thickest. If you let this milk sit for sometime the coconut cream settles on top . Consider the first extraction similar to the cream that settles on top of the canned coconut milk.

I used Eastern Coconut Cream that comes in tin.U can use Maggi Coconut milk powder too.

3.Ghee-2 tbsps

Cashews-10-12

Kismis -2 tbsps

Coconut bites-2 tbsps

Heat ghee and fry the cashews and kismis till golden and set aside.Add the coconut bites and fry till golden.Remove it and then add the cooked Ada to this and sauté for 1-2 minutes.Meanwhile make Jaggery syrup.

3.Jaggery-400 gm

Add 1/2 cup water & boil till it dissolves completely.sieve this and add to the Ada and cook till the Jaggery syrup thickens a bit.

4.Sugar-1/2 cup

cardamom-5-6(crushed)

Dry ginger powder-1 tsp

Salt-a pinch

Now add the sugar and 2 1/2 cups of the thin third milk of coconut and cook.When the mixture reduces little bit add 1 1/4 cups of second milk of coconuts.When this reduces,& add 1cup first milk[thick milk] to this.Continue stirring & add a pinch of salt,the crushed cardamom & Dry ginger powder and stir in and cook till it’s just heated through.Now and the fried nuts,kismis and coconut bites & off the stove.Once cooled if its too thick, u can add some boiled water/thick coconut milk to loosen it.

Since I used canned ones, I didn’t thicken the Jaggery water till syrup consistency and just added 2 cups of water dissolved 3 tbsps of coconut milk powder for second milk and used the thick coconut cream as the first milk.