Made with coconut milk and jaggery, this pradhaman is the perfect ending to an exemplary meal. Jaggery instantly adds depth and complexity, while the coconut milk makes it rich and unctuous. The ada, which is made from rice, adds a delightful layer of texture to the pradhaman.
Recipe: Ada Pradhaman
Barely adapted from Veena’s Curry World
200 g ada
1 1/2 cup of 1st extract of coconut milk
3 cups of 2nd extract of coconut milk
4 cups of 3rd extract of coconut milk
400 g jaggery
100 g cashew nuts
50g ghee+ 1 tbsp ghee
1/4 tsp cardamom powder
A few dried coconut pieces
1 tsp dried ginger powder
A pinch of salt
Melt the jaggery with a cup of water, stirring occasionally.
Add the ada to a pot with 8 cups of boiling water and cook well. Alternatively, you can pressure cook ada on a medium flame for one whistle.
Drain the ada, and rinse well until the water runs clear.
In a small pan heat 1 tbsp ghee.
Fry the dried coconut pieces, followed by the cashews until light brown keep aside.
Heat a large heavy-bottomed pan or uruli and add the melted jaggery to this.
Next, add the cooked ada to the jaggery.
Stir continuously and cook until the mixture becomes thick and the jaggery start separating from the sides of the pan. Be patient as this step takes a while.
Next, add 50 g ghee to it followed by salt and the 3rd extract of coconut milk. Let this cook until it thickens.
Add the 2nd extract of coconut milk and continue to cook until the payasam thickens again.
Finally add the 1st extract and turn it off just before it comes to a boil.
Remove from the fire and add the fried cashew nuts and coconut.
Add the cardamom powder and dry ginger powder to this and cover with a lid for 5 minutes.
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