Ada Pradhaman
Servings 4 -6
Ingredients
- 200 gm pack rice ada
- 350 gm jaggery melted in 1/2 cup water
- 1/4 tsp cardamom powder
- 1/4 tsp dry ginger powder
- A pinch of salt
- 2 cup semi-thin coconut milk randaam paal
- 1/2 cup thick coconut milk
- FOR TEMPERING:
- 2 tbsp ghee
- 3-4 tbsp coconut peices
- 10-15 cashew nuts
Instructions
- Bring lot of water to boil. Add the rice ada into it and simmer for a couple of minutes. Switch off and allow it to sit. When you taste test, the ada will feel cooked. Drain the ada, wash it well under running water and set aside.
- In a large saucepan, add the jaggery, the spice powders, salt and the thin coconut milk and bring it to a boil. Simmer for a few minutes.
- Add the drained ada and mix well. Let it cook till the ada is completely done and the sauce thickens.
- Add the thick coconut milk and switch off. Do not boil at this stage. Mix well.
- For tempering, heat the ghee, fry the coconut slices. Add the cashews and as it fries, add the raisins and switch off. Toss well so that the raisins puff. Add in to the pradhaman. Enjoy warm!
Notes
If you are using fresh coconut milk, you can refer to the link given in the post. You may need to use a little more than one whole coconut for the milk.
I used coconut milk powder - prepare as per the instructions on the packet.
If using canned coconut milk, use one whole canned coconut milk (400 ml). Shake well and reserve 1/2 cup for the last. To the remaining, add water to make it 2 cups and use as thin coconut milk.
The color of the ada pradhaman will solely depend upon the jaggery used. Try to use the dark one (karupetti) for maximum color.
I used coconut milk powder - prepare as per the instructions on the packet.
If using canned coconut milk, use one whole canned coconut milk (400 ml). Shake well and reserve 1/2 cup for the last. To the remaining, add water to make it 2 cups and use as thin coconut milk.
The color of the ada pradhaman will solely depend upon the jaggery used. Try to use the dark one (karupetti) for maximum color.