Ada Pradhaman
Learn how to make perfect Kerala Ada Pradhaman with jaggery and coconut milk. Includes tips to prevent rubbery ada and get the right consistency every time.
Print Recipe
Ingredients
- 1/2 cup Ada 75 gms
- 250 gms Jaggery
- 2-3 tsp Ghee
- 1.75 cups Medium thick coconut milk
- 1.25 cups Thick coconut milk
- 1-2 tbsp Tiny coconut slices (thengakothu)
- A handful of Cashew nut
- 2-3 Cardamom crushed
Instructions
- Cook the ada in 2-3 cups of water, till it becomes soft. Strain the ada and wash it in cold water to remove the stickiness. Add 3 tbsp of water to the jaggery & melt it. Strain the melted jaggery.
- In a deep bottom pan, combine melted jaggery, cooked ada & 2 tsp of ghee. Cook on low – medium heat till the mixture becomes thick and start separating from the pan. Add medium thick coconut milk. Cook on medium -low heat and stir in between. When the coconut milk reduce to half the quantity, add thick coconut milk and stir well. Cook for 3-5 minutes.
- Kindly note that the payasam will thicken itself later on, so after adding thick coconut milk, do not keep it for a long time. Add crushed cardamoms, just before removing from the gas.
- Heat 1 tsp of ghee in a pan & fry the coconut slices & cashew nuts. Add it to the payasam. Serve hot.
