Ada Pradhaman, a tradional payasam recipe from Kerala, is a rich dessert is served during all major Malayali festivals including Onam.
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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.
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