Ada Pradhaman

One of the reasons to choose the category - pick 3 states and make one recipe from the region, was that I love Kerala cuisine. It doesn't mean that I don't like the other states. I am a foodie and I love to try from every region. My home back in India uses more coconut in everything just like in Kerala. And coconut milk payasam (aka Thenga Paal) is the most favorite one of mine. It was not made very often, but maybe 2-3 times a year for some special festivals. I used to wait for those occasions to enjoy the coconut milk payasam. She doesn't use ada but I have tasted the ada pradhaman in my mallu friends' home. Very addictive for me. 

When the theme was announced, and I saw the list of states, I jumped in happiness immediately. This is an excuse to make my favorite payasam and enjoy it. The traditional way of extracting coconut milk gives a great fresh taste, but it is a little time-consuming. So, to satisfy my cravings now and then, I use coconut milk can and make this pradhaman. It comes out so delicious every time that you can't figure out that it's made with coconut milk can. 

I am posting this recipe for Blogging marathon #118. Check here to know what others are making.

Ingredients

Makes 4-6 servings

Ada - 1/2 cup

Coconut milk - 1.5 cups

Jaggery - 1 cup

Cardamom- 1 or 2, crushed

Water - 3.5 cups

Ghee - 4 tsp

Cashews - 8, halved

Coconut slices - 1 tbsp, chopped

Raisins - 1 tbsp

Method

Boil 2 cups of water and add the ada. Switch off the flame and let the ada soak for 15 min. 

In the meantime, add 1 cup water to jaggery and boil it. Once it dissolves completely, strain to remove impurities. Add the pure jaggery water to a heavy-bottomed sauce-pan. Once the ada is soaked well, drain completely. Add 2 tsp ghee and the ada to the jaggery. Boil on a medium flame, till it reduces in volume, and the ada cooks in jaggery. This may take about 15 minutes. 

Take three bowls. In each bowl add 1/2 cup coconut milk. In one of the bowl, add 1 and 1/2 cup water. In the next bowl, add 1/2 cup water. Keep the last bowl of coconut milk as such. This is for the thin coconut milk, medium, and thick coconut milk.

Add the thin coconut milk and boil on a medium flame till it reduces, which may take another 15 minutes.

Now add the medium coconut milk and crushed cardamom. Continue boiling on medium flame till it reduces. It would take 15 minutes approximately. This ensures complete cooking of ada. Reduce the flame to low, add the thick coconut milk. Let it slowly come to boil. When the ada pradhaman begins to boil, switch off the flame and transfer to a serving bowl.

Heat 2 tsp ghee on a pan, add the coconut pieces. Once they are fried and in golden brown color, add the cashews, followed by raisins. Add it to the pradhaman.

Serve hot, warm, or chilled.

Tips

I always use the Chakoh brand coconut milk. That's the one that is close to traditional homemade ones.