Ada is a kind of pasta made of either maida or rice flour. You can find these in the aisles of Indian stores. I used the one made of rice flour. It is used to make a dessert in Kerala called Pradhaman or Payasam which is served during festive seasons and other grand events like marriage, birthday etc. Pradhaman is a sweet made of Jaggery and coconut milk seasoned with a variety of items like cashew nuts, raisins, ghee, cardamom etc. Of all Ada Pradhaman is a quintessential part of any Kerala Sadya.
INGREDIENTS
Ada - 1 packet (200gm)
Jaggery - 1 1/2 - 2 Cups
Coconut milk - From 1 1/2 coconut
Ghee - 2 + 1 Tbsp
Cardamom - 4-5, crushed into powder
Cashew nuts - 1/8 cup
Raisins - 1/8 cup
Chovvary (Saboodana) - 1/8 cup
Dry coconut - 1/8 cup, chopped into small pieces
METHOD
Heat water in a pan and when it comes to boil add the Ada. Let it cook thoroughly. It may take about 20-30 minutes. Meanwhile heat jaggery with a very little water and boil it until the entire jaggery is melted. Strain & remove the impurities. Also shred the coconut, sprinkle some hot water on it and beat in a mixer on pulse setting. Strain the coconut milk into a clean vessel. This is the first milk which is more thicker and creamier in consistency. Again sprinkle hot water do the same process and extract more milk from the coconut. This is the second milk which will be less thick than the first. Do it for the third time and extract the third milk which will be much more thin and water in consistency. If you are using canned milk use 2 (400ml ) cans and 400ml water (you can wash out the can of the coconut milk). When the Ada is cooked thoroughly strain it and wash in cold water and remove the starch. Keep aside. Same as for Ada, boil water and cook the chovvary or saboodana till it becomes soft. Drain and wash in cold water to remove the excess starch. Keep aside.
In a heavy bottomed pan mix together jaggery and Ada. Add some water and in a medium flame stir continuously. You have to be really careful as hot bubbles will be spluttering throughout the process. You can intermittently close the pan with a lid. But be careful and do not allow too long gaps without stirring or the jaggery may get caramelized or burnt. This is a very long process, so if you want you can do it ahead and keep it in the refrigerator. When its almost done the water will be completely evaporated and it will get a gooey form. Add 2 Tbsp of ghee into it and stir. When its done bubbles will be spluttering more vigorously and the mixture gets a very dark color than at the beginning.
Now slowly add the third milk into it. stir and mix well. Let it start boiling. Stir to prevent from sticking onto the bottom of the pan. When the milk is almost thickened add the second milk. Stir again. Meanwhile check the sweetness and adjust according to taste. When again the mixture starts to condense finally add the first milk and mix well. Add the crushed cardamom and cooked Chovvary/saboodana. When the payasam starts boiling remove from the heat source.
In a fry pan heat the remaining 1 Tbsp of ghee and fry the cashews. Remove and transfer into a clean dry plate. Again add the raisins to the hot ghee, transfer to the same plate. Continue the same with the coconut pieces. Now add the nuts, raisins and coconut pieces along with the ghee into the payasam and cover. Let it stand for a couple of minutes before serving.
INGREDIENTS
Ada - 1 packet (200gm)
Jaggery - 1 1/2 - 2 Cups
Coconut milk - From 1 1/2 coconut
Ghee - 2 + 1 Tbsp
Cardamom - 4-5, crushed into powder
Cashew nuts - 1/8 cup
Raisins - 1/8 cup
Chovvary (Saboodana) - 1/8 cup
Dry coconut - 1/8 cup, chopped into small pieces
METHOD
Heat water in a pan and when it comes to boil add the Ada. Let it cook thoroughly. It may take about 20-30 minutes. Meanwhile heat jaggery with a very little water and boil it until the entire jaggery is melted. Strain & remove the impurities. Also shred the coconut, sprinkle some hot water on it and beat in a mixer on pulse setting. Strain the coconut milk into a clean vessel. This is the first milk which is more thicker and creamier in consistency. Again sprinkle hot water do the same process and extract more milk from the coconut. This is the second milk which will be less thick than the first. Do it for the third time and extract the third milk which will be much more thin and water in consistency. If you are using canned milk use 2 (400ml ) cans and 400ml water (you can wash out the can of the coconut milk). When the Ada is cooked thoroughly strain it and wash in cold water and remove the starch. Keep aside. Same as for Ada, boil water and cook the chovvary or saboodana till it becomes soft. Drain and wash in cold water to remove the excess starch. Keep aside.
In a heavy bottomed pan mix together jaggery and Ada. Add some water and in a medium flame stir continuously. You have to be really careful as hot bubbles will be spluttering throughout the process. You can intermittently close the pan with a lid. But be careful and do not allow too long gaps without stirring or the jaggery may get caramelized or burnt. This is a very long process, so if you want you can do it ahead and keep it in the refrigerator. When its almost done the water will be completely evaporated and it will get a gooey form. Add 2 Tbsp of ghee into it and stir. When its done bubbles will be spluttering more vigorously and the mixture gets a very dark color than at the beginning.
Now slowly add the third milk into it. stir and mix well. Let it start boiling. Stir to prevent from sticking onto the bottom of the pan. When the milk is almost thickened add the second milk. Stir again. Meanwhile check the sweetness and adjust according to taste. When again the mixture starts to condense finally add the first milk and mix well. Add the crushed cardamom and cooked Chovvary/saboodana. When the payasam starts boiling remove from the heat source.
In a fry pan heat the remaining 1 Tbsp of ghee and fry the cashews. Remove and transfer into a clean dry plate. Again add the raisins to the hot ghee, transfer to the same plate. Continue the same with the coconut pieces. Now add the nuts, raisins and coconut pieces along with the ghee into the payasam and cover. Let it stand for a couple of minutes before serving.
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