Ada Pradhaman Recipe with Homemade Ada – Kerala Special Payasam
Introduction
Experience the rich and indulgent flavors of Kerala with this delightful Ada Pradhaman. This traditional payasam, made with homemade ada (rice flakes), jaggery, and coconut milk, is a must-have for festive occasions. Let’s delve into the recipe that will transport your taste buds to the lush landscapes of South India.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jaggery (powdered) | 3/4 cup |
| Coconut milk (thick) | 1 cup |
| Cardamom pods (powdered) | 2 pods |
| Ghee | 1/2 teaspoon |
| Rice flour | 1/4 cup |
| Hot water | 1/4 cup |
| Salt | a pinch |
| Banana leaf | 1 leaf |
| Sunflower oil | 1/2 teaspoon (for greasing) |
| Cashew nuts | 10 nuts |
| Fresh coconut (finely chopped) | 1/4 cup |
| Raisins | 10 raisins |
| Ghee | 1 teaspoon |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 250 |
| Protein | 3g |
| Carbohydrates | 40g |
| Fat | 10g |
| Fiber | 2g |
| Sugar | 18g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 3
Instructions
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Prepare the Ada: In a mixing bowl, combine rice flour with a pinch of salt. Gradually pour in boiling hot water while mixing with a spoon or spatula until a smooth dough forms.
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Steam the Ada: Preheat your steamer. Grease a banana leaf with sunflower oil, then spread the rice dough into a thin layer on one half of the leaf. Fold over the other half to cover it and steam for 10-15 minutes. Once done, let it cool before removing the ada from the leaf and cutting it into small, flaky pieces.
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Prepare the Payasam: In a pan, heat ghee over low flame. Add cashews, fresh coconut, and raisins, frying them until golden. Remove from heat and set aside.
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Make the Jaggery Syrup: In a saucepan over medium heat, combine jaggery with 3/4 cup of water. Stir until the jaggery dissolves completely, then strain the syrup and set aside.
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Cook the Ada: In another saucepan, add the chopped ada and dry roast for 2-3 minutes. Pour in the jaggery syrup and let it simmer over low heat for 7-8 minutes, allowing the syrup to thicken.
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Finish the Payasam: Once thickened, stir in the cardamom powder and coconut milk, then immediately turn off the flame to avoid cooking the coconut milk further.
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Garnish and Serve: Top the payasam with the fried cashews, coconut, and raisins. Your delicious Ada Pradhaman is now ready to be served as a sweet treat during festive gatherings!
Enjoy this ultimate Kerala delicacy, a beautiful fusion of textures and flavors that celebrate tradition and love!
