Ada Pradhaman Recipe

Steps

1. 1

   Bring the water to a rolling boil in a pan. Add the rice ada pieces and cook on medium heat for about 15 to 20 minutes or until the ada pieces are completely tender.

2. 2

   Stir at intervals so that the ada does not stick to the pan or form clumps.

3. 3

   Drain the cooked ada in a colander. Rinse thoroughly under running water to remove the excess starch, then set aside to drain.

4. 4

   Combine the jaggery with thin coconut milk or water in another pan.

5. 5

   Heat on low and stir until the jaggery dissolves completely. The syrup does not need to reach a string consistency.

6. 6

   Strain the syrup through a fine strainer to remove impurities. Pour it into a clean, heavy-bottomed pan.

7. 7

   Add the cooked ada to the strained jaggery syrup and mix well.

8. 8

   Simmer on low to medium-low heat, stirring often, for about 7 to 8 minutes or until the mixture thickens slightly.

9. 9

   Reduce the heat to its lowest setting and add the thick coconut milk.

10. 10

    Mix and heat gently for about 5 to 6 minutes or until the pradhaman becomes hot. Do not boil after adding the thick coconut milk.

11. 11

    Add the cardamom powder, cumin powder and dry ginger powder. Mix well.

12. 12

    Switch off the heat and keep the pan covered.

13. 13

    Heat the ghee or coconut oil in a small pan. Fry the cashews on low or medium-low heat until light golden.

14. 14

    Add the raisins and fry until they become plump.

15. 15

    Pour the fried cashews, raisins and remaining ghee into the pradhaman. Mix well and rest for a few minutes before serving.

16. 16

    Serve Ada Pradhaman hot, warm or chilled.

17. 17

    Refrigerate leftovers in a covered container and use within 1 to 2 days.