Ada Pradhaman
Ada Pradhaman. Rice flakes cooked patiently in luscious coconut milk over a fatigued flame. Sweetened with jaggery. Made more sinful with a generous throw of fried cashews and raisins. And just a touch of cardamom. Enjoy !!
Ingredients
- 3/4 cup ada rice
- 400 ml thick coconut milk
- 1/4 cup coconut bits chopped
- 3/4 cup jaggery grated
- 2 tbsp ghee
- 10-12 cashew nuts
- 8-10 raisins
- 1/2 tsp cardamom powder
Instructions
- Soak the Ada rice in warm water for 15-20 minutes.
- Wash the rice, boil in 3 cups of water. Till the rice is about 70% cooked . Drain the rice from water, smear a little ghee. Keep aside.
- Heat 1 tbsp ghee in a pan, fry the cashew nuts and raisins. Keep aside.
- In the same ghee, fry the chopped coconut bits till they turn a light brown. Keep aside.
- Take the jaggery in a deep bottomed pan, add 3/4 cup of water, simmer for 5-7 minutes. Keep aside.
- Pour the coconut milk into another pan. Add the partially cooked Ada rice, 1/3 cup of warm water and the remaining ghee, continue to cook over a medium flame till the rice is soft enough to be mashed with your fingers.
- Lower the flame, gently pour in the jaggery syrup. Add a generous sprinkle of cardamom powder, simmer till the payasam starts to thicken a bit.
- Switch off the flame, add the fried cashew nuts, raisins and coconut chips.
- Serve warm or at room temperature.