Ada Pradhaman Recipe

For Cooking Ada

• 1 cup Rice Ada (200 grams)
• 6 cups Water

For Ada Pradhaman

• 2 cups Jaggery (Dark variety)
• 1 cup Water
• 750 ml Second Extract Coconut Milk
• 250 ml Thick Coconut Milk (First Extract)
• ½ tsp Ground Cardamom
• 3 tbsp Ghee

For Garnishing

• 4 tbsp Ghee
• 4 tbsp Coconut (chopped finely)
• 3 tbsp Cashews
• 3 tbsp Kishmish (Golden Raisins)

1. 1

   Take water in a sauce pan and bring it to a full boil. Add rice ada in boiling water and cook for 8 to 10 minutes until it is completely cooked. It should be very soft. Strain this using a fine mesh strainer and rinse it slightly. Set aside.

2. 2

   Now take jaggery and water in a heavy bottom pan and bring it to a full boil. If using jaggery balls, you might need to strain the syrup. Now pour the syrup back into the pan and cook until it comes to a full boil. Add in cooked ada into the syrup and mix well.

3. 3

   Cook ada and jaggery until it gets thick. It will take around 10 minutes. This step is important to deepen the flavour. Now add in 3 tbsp of ghee 1 tbsp at a time and mix well. It should get thick and jam like.

4. 4

   Once it reaches that consistency. Reduce the flame and add in second extract coconut milk and stir gently. Now bring this whole thing to a boil while keep mixing continuously. Once it reaches boil, add in cardamom powder, salt and mix well.

5. 5

   Now reduce the flame to low. Add in first coconut milk and mix well. Turn off the heat immediately after adding first thick extract coconut milk.

6. 6

   Heat ghee in a pan. Add in chopped coconut and fry till golden. Now add in cashews and raisins and cook until golden brown. Pour this into the ada pradaman and mix well.

7. 7

   Serve hot.