Ingredients

• 1 cup - rice flour
• 1 tbsp - ghee
• 1 tbsp - sugar
• 1 cup - soft jaggery grated or crushed
• 4 cups - fresh coconut grated without brown skin (for extracting first and second milk)
• 1/2 tsp - ginger powder
• 1/2 tsp - cumin powder
• 1/2 tsp - cardamom powder
• Banana leaf squares (approx. 6-7 inches)

How to Make Ada Pradhaman

• Make a thick batter of rice flour, water and 1/2 tbsp melted ghee.
• Batter should coat back of spoon when poured.
• Warm leaf a bit over fire, spread a ladleful batter over it.
• Roll and secure with twine, if required.
• Place rolls in a perforated compartment of a steamer.
• Pour water to boil in the lower compartment, fix shut.
• Put on fire, allow to cook for 10-12 minutes.
• Remove from fire, cool and untie.
• Peel and cut into small pieces.
• Dissolve 1/2 cup water and jaggery, strain into deep vessel.
• Boil mixture to one thread consistency.
• Add pieces of rice batter and first coconut milk.
• Cook and simmer till reduced to 3/4 in volume.
• Add second coconut milk, stir.
• Add sugar, stir to dissolve, allow to boil.
• Simmer and cook, stirring frequently till thickened.
• Dissolve cumin, cardamom, ginger powders in 1/2 cup thin milk.
• Add to mixture, allow to simmer, till thickened.
• If too thick, one may add some thin milk, and bring to a boil.
• Check sweetness, every time coconut milk is added, and adjust sugar if required. Serve hot.