Ada Pradhaman / Payasam / Kheer

Who can resist this dessert/payasam / kheer ! Even myself, a diabetic, won't or can't!....its sooo good you just want to have it and have it and even after days you can talk and talk about its taste!.

This recipe is dedicated to the late grandmother of Sumi Ajith. We (Sumi & myself) had made this for an Onam lunch years back perhaps in 2008 for over 200 people which was such a hit and believe me I still have people coming up to me to remind me of this glorious pradhaman or payasam we had served for the lunch.

I wanted to share this recipe, so I asked Sumi who willingly agreed i could display the same on my blog so here we go....

Ingredients:
200 grams of Rice Ada

400 grams of Jaggery  (make a surup using half a cup of water). We used palm sugar.

3 to 4 tab.sp. of Ghee 

Milk of one Coconut or use 200 ml of Kara coconut milk

1 tsp. Cardamon powder 

1 tsp.Chukku powder / ginger powder 

1 Tab.sp Cashew & raisins.

1-2 tab.sp Coconut pieces cut into small pieces 

Method:
Boil Ada in plenty of water until its soft then drain & keep aside.

Boil the jaggery in half a cup of water , strain & keep aside.

Fry the coconut pieces until brown the kismis & the cashew pieces in Ghee and keep aside.

Take milk out of the fresh coconut and divide into three, using not more than a cup of warm water in all.

Take 1-2 tab.sp. of Ghee and add to the cooked ada and stir well on a low flame.

Then add the strained jaggery to ada and stir well.

Add here 1/3rd of the milk.(or use half of the canned coconut milk)

Let this simmer for a while and then add the rest of the coconut milk, stirring gradually. Simmer for at least 5 to 10 minutes.

When the payasam thickens add the cardamom & ginger powder.Stir well.

Now add the fried coconut pieces, cashews & the raisins.

Stir well & the Ada pradhaman is ready.

(The quantity of jaggery and ghee can be changed according to your taste)

ENJOY!

Tips:

• Not all packets of rice ada is really rice, they are made with white flour / maida 
• If you dont have rice ada at home, buy the transparent rice noodles from the Chinese store and crush and break it as small as you can. This works perfectly well for an ada pradaman.
• I have used palm sugar instead of Jaggery here & Instead of the fresh coconut milk the Kara brand coconut milk. & Home made ghee.
• Mind you, Ada pradhaman tasts best if made at least hours ahead of the serving and tastes its best if served warm on a banana leaf!!!!!