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Main Course

Ada Pradhaman

one of the classic desserts in a grand Sadhya and no Sadhya is ever complete without the presence of this dessert. This dish sports a classic preparation with elaborate preparatory steps that should be carefully followed.

Ingredientsfor 4 servings

250 g Short grain rice (Unakkalari)
750 g Jaggery
200 g Ghee
50 g Coconut oil
10 g Cardamom (Elakka)
3 nos Coconut
8 piece Plantain leaves Vazha ela
50 g Cashewnuts
25 g Raisins Onakkamunthiri
Coconut slices, a few — optional

Preparation

Step 1
For preparing dessert, soak unakkalari in water for about 30 minutes Later, strain it.
Step 2
When it becomes dry, grind it to a very fine powder.
Step 3
Make sure you don¦t have any lumps in the powder.
Step 4
Place the plantain leaves directly on the gas flame till the colour changes.
Step 5
This is done to make the leaves more flexible and more aromatic.
Step 6
Add coconut oil, 100 gm of jaggery(diluted in water) to the finely powdered rice and Stir everything together thoroughly.
Step 7
Add sufficient water and knead the whole thing very well.
Step 8
You can check the consistency by dropping a portion of the dough from your hand. It should not be too thick or too thin. The consistency should be that of dosa batter.
Step 9
Pour the batter through your hands very thinly on the plantain leaves. Roll them and tie them up on both sides with the plantain threads/strings.
Step 10
Boil water in a big vessel.
Step 11
Place the tied plantain leaves filled with ada batter, in the boiling water for about 30 minutes.
Step 12
Remove from the hot water and strain it.
Step 13
Pour cold water over it and make it cool.
Step 14
Get out the adas from the leaves and place them in a strainer.
Step 15
Dissolve jaggery in a pan (preferably Urali).
Step 16
Cut the ada into fine pieces.
Step 17
When the jaggery solution thickens, add the ada pieces.
Step 18
Give it a good stir and add ghee in between.
Step 19
Grate the coconuts and extract 2 cups of thick coconut milk, 4 cups of thin coconut milk and 8 cups of very thin coconut milk.
Step 20
When the payasam gets reduced, add 8 cups of very thin coconut milk and Stir everything together thoroughly. Allow it to thicken.
Step 21
When the ada gets cooked and the payasam gets reduced, add the 4 cups of thin coconut milk and Stir everything together thoroughly.
Step 22
When it too gets reduced and thickens, add the 2 cups of thick coconut milk.
Step 23
Add powdered cardamom and Stir everything together thoroughly.
Step 24
Heat it through.
Step 25
Do not boil.
Step 26
Fry the cashews and raisins in ghee. Fry coconut slices(optional) too.
Step 27
Add it to the payasam and Stir everything together thoroughly.

Tip

Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.

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Preparation

Step 1

For preparing dessert, soak unakkalari in water for about 30 minutes Later, strain it.

Step 2

When it becomes dry, grind it to a very fine powder.

Step 3

Make sure you don¦t have any lumps in the powder.

Step 4

Place the plantain leaves directly on the gas flame till the colour changes.

Step 5

This is done to make the leaves more flexible and more aromatic.

Step 6

Add coconut oil, 100 gm of jaggery(diluted in water) to the finely powdered rice and Stir everything together thoroughly.

Step 7

Add sufficient water and knead the whole thing very well.

Step 8

You can check the consistency by dropping a portion of the dough from your hand. It should not be too thick or too thin. The consistency should be that of dosa batter.

Step 9

Pour the batter through your hands very thinly on the plantain leaves. Roll them and tie them up on both sides with the plantain threads/strings.

Step 10

Boil water in a big vessel.

Step 11

Place the tied plantain leaves filled with ada batter, in the boiling water for about 30 minutes.

Step 12

Remove from the hot water and strain it.

Step 13

Pour cold water over it and make it cool.

Step 14

Get out the adas from the leaves and place them in a strainer.

Step 15

Dissolve jaggery in a pan (preferably Urali).

Step 16

Cut the ada into fine pieces.

Step 17

When the jaggery solution thickens, add the ada pieces.

Step 18

Give it a good stir and add ghee in between.

Step 19

Grate the coconuts and extract 2 cups of thick coconut milk, 4 cups of thin coconut milk and 8 cups of very thin coconut milk.

Step 20

When the payasam gets reduced, add 8 cups of very thin coconut milk and Stir everything together thoroughly. Allow it to thicken.

Step 21

When the ada gets cooked and the payasam gets reduced, add the 4 cups of thin coconut milk and Stir everything together thoroughly.

Step 22

When it too gets reduced and thickens, add the 2 cups of thick coconut milk.

Step 23

Add powdered cardamom and Stir everything together thoroughly.

Step 24

Heat it through.

Step 25

Do not boil.

Step 26

Fry the cashews and raisins in ghee. Fry coconut slices(optional) too.

Step 27

Add it to the payasam and Stir everything together thoroughly.