Ada Pradhaman Recipe – Kerala Style Rice Ada Pudding With Jaggery & Coconut Milk
Ada Pradhaman Recipe is a Kerala Style Rice Ada Pudding With Jaggery & Coconut Milk which is typically served as a dessert in the festival of Onam in Kerala. Ada is the ribbon-shaped dry rice flakes which are soaked in hot water and later slow cooked in jaggery and coconut milk.
Course : Dessert
Ingridients : 1 cup Rice ada
1 cup Jaggery , grated
1/2 cup Water
1 cup Coconut milk , thick (1st extract)
1-1/2 cups Coconut milk , (2nd & 3rd extract)
5 Cashew nuts
7 Sultana Raisins
2 teaspoons Fresh coconut , slices
1/2 teaspoon Cardamom Powder (Elaichi)
Ghee , as required
Instructions To begin making the Ada Pradhaman, boil sufficient water in a pan, add rice ada and turn off the gas immediately.Let the ada soak for 30 minutes. Later drain the water, wash the ada in cold water 2-3 times, strain and keep aside.Take a small bowl and soak grated jaggery in 1/2 cup of clean water till jaggery melts. Strain through a fine sieve and collect the syrup and discard the impurities. Keep it aside.Heat 2 tablespoons ghee in a wok/kadai and add cashews, raisins and coconut pieces. Fry them till they turn golden and keep it aside.In the same wok, add 1 tablespoon ghee and saute the rice ada for a minute.After a minute, add the jaggery syrup in the ada and allow it to cook on medium flame till the jaggery starts to thicken.Now, add the thin coconut milk and cook again on medium flame till it thickens.Add some cardamom powder, fried cashews, raisins and thick coconut milk and turn off the gas immediately. Don’t boil or cook after adding the thick milk.Garnish Ada Pradhaman with few fried cashews and serve hot or chilled.Serve Ada Pradhaman with Kerala Style Onam meal and enjoy warm or cold.
Ada Pradhaman Recipe – Kerala Style Rice Ada Pudding With Jaggery & Coconut Milk
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