August 28, 2012

Ada Pradhaman

Rice Ada - 200 gm
Jaggery - 350 gm
Thin Coconut Milk - 2 cup (randam pal)
Thick Coconut milk - 1 cup(onnam pal)
Cashews,Raisins,Coconut Slices - 2 tbsp each
Cardamom - 2
Dry ginger powder(chukku podi)- 1/2 tsp
Cumin Powder- 1/2 tsp
Ghee - 2-3 tbsp
1. Boil 2 cups water in a vessel and add the rice ada into it.Cook it for 15-20 minutes.Make sure the ada is well cooked and then drain the excess water and rinse with cold water and drain .Keep aside.
2. Melt jaggery in 2 cups of water and then strain it to remove the impurities
3. Heat 1-2 tsp ghee in an uruli or any thick bottomed vessel, add the ada and saute for a few seconds.
4. Now add the melted jaggery and stir in between on medium heat.
5. When it thickens,add thin coconut milk and stir until it thickens.
6. Now add thick coconut milk and switch off the stove.
7. Add crushed cardamom,dry ginger powder and cumin powder and mix well
8. Mean while fry the cashew nuts,raisins and coconut slices. Use this to garnish the payasam.Close with lid and keep for 15-30 minutes.Serve hot or cold.

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