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Main Course

Ada Prathaman

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for festivals and grandchildren make excuses to visit for.

Ingredientsfor 8 servings

2 cup Ada
4 tbsp Ghee
1/4 cup Pearl tapioca sabudana or chauvari
50 g Cashew nuts
50 g Raisins
3 cup Jaggery syrup
3 cup Coconut milk II extract thin
2 cup Coconut milk I extract thick
1 tsp Cardamom powder
1/2 tsp Cumin powder — roasted
1/4 tsp Dry ginger powder

Preparation

Step 1
Wash and soak chauvari (sabudana) in some water.
Step 2
After few minutes, drain it and cook by adding hot water.
Step 3
When it is cooked well (it becomes transparent), remove from fire and set aside.
Step 4
Boil some water in a pan and transfer ada into that boiling water.
Step 5
When it is cooked well, drain it and pour some cold water (normal water) over the ada and set aside.
Step 6
Heat ghee in a heavy bottom pan and fry cashew nuts and raisins, drain it and set aside. :- I prefer nonstick pan because when we cook ada and chauvari, it has a tendency to stick to the pan.
Step 7
In the remaining ghee, add the cooked ada and Let it cook for 10 minutes in a low flame.
Step 8
Add the jaggery syrup along with cooked chauvari/sabudana and Stir everything together thoroughly till ada and chauvary absorbs the syrup well and reaches a thick consistency.
Step 9
Stir in the 2nd extract of coconut milk, Stir everything together thoroughly and cook on low heat.
Step 10
When it starts thickening, add the Ist extract of coconut milk, Stir everything together thoroughly, keep it in a low flame for 5 minutes and remove from fire.
Step 11
If you are using fresh coconut milk, make sure the dish does not boil after adding the Ist extract of coconut milk. This is not applicable if we are using instant coconut milk powder.
Step 12
Sprinkle cardamom powder, roasted cumin powder dry ginger powder, fried cashewnuts and raisins over the payasam.
Step 13
Stir everything together thoroughly and serve hot.
Step 14
Tips: Ready made Rice ada is available in stores selling South Indian provisions.

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

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Preparation

Step 1

Wash and soak chauvari (sabudana) in some water.

Step 2

After few minutes, drain it and cook by adding hot water.

Step 3

When it is cooked well (it becomes transparent), remove from fire and set aside.

Step 4

Boil some water in a pan and transfer ada into that boiling water.

Step 5

When it is cooked well, drain it and pour some cold water (normal water) over the ada and set aside.

Step 6

Heat ghee in a heavy bottom pan and fry cashew nuts and raisins, drain it and set aside. :- I prefer nonstick pan because when we cook ada and chauvari, it has a tendency to stick to the pan.

Step 7

In the remaining ghee, add the cooked ada and Let it cook for 10 minutes in a low flame.

Step 8

Add the jaggery syrup along with cooked chauvari/sabudana and Stir everything together thoroughly till ada and chauvary absorbs the syrup well and reaches a thick consistency.

Step 9

Stir in the 2nd extract of coconut milk, Stir everything together thoroughly and cook on low heat.

Step 10

When it starts thickening, add the Ist extract of coconut milk, Stir everything together thoroughly, keep it in a low flame for 5 minutes and remove from fire.

Step 11

If you are using fresh coconut milk, make sure the dish does not boil after adding the Ist extract of coconut milk. This is not applicable if we are using instant coconut milk powder.

Step 12

Sprinkle cardamom powder, roasted cumin powder dry ginger powder, fried cashewnuts and raisins over the payasam.

Step 13

Stir everything together thoroughly and serve hot.

Step 14

Tips: Ready made Rice ada is available in stores selling South Indian provisions.