Ada Pradaman

Ingredients( Serves 8-10)

Ada – 200 gm

Jaggery – 400 gm

Water – 1/3 cup + water for cooking ada

2 large coconut for extracting  coconut milk which yields;

 2 cups of thick coconut milk /Onnam pal

4 cups thin coconut milk /randam pal

Dry ginger – ¼ tsp

Cardamom powder – 1 tsp

Cococnut slices – 1 tablespoon

Cashewnuts –  1 ½ tablespoon

Sultanas – 1 tablespoon

Ghee – 3 tablesoon

 Method

Boil few cups of  water with ½ tsp  of ghee  in a big pan. Make sure there is enough  water to  cook ada.  Cook ada  until it’s soft and cooked well.

Drain water and  wash the ada in a colander with some cold water to remove the excess starch. Strain and keep it aside.

Meanwhile add jaggerry  in a thick bottom pan /non -stick pan and melt jaggery with 1/3 rd cup of water.

Add cooked ada to the melted jaggery and cook the ada  with 1 tablespoon of ghee in jaggery until the jaggery coats the ada and begins to leave the sides of the pan.

Add the thin coconut milk to the ada and cook until milk reduces and thickens ( takes about 15-20 minute)

Finally add the thick coconut milk and mix well , remove from fire before it boils.

Add chukka/dry ginger powder and cardamom powder to the payasam.

In a small pan ,add 1 tablespoon of  ghee and  fry the coconut slices until brown. Add it to the payasam.

In the same pan add  another  tablespoon of ghee and fry cashewnut slices and sultanas until cashewsnut are brown and sultanas plumps up.

Add this to the payasam too. allow the payasam to rest for some time for the flavours to mingle.

Enjoy !