COOKING HOUR: Ada pradhaman recipe, Onam recipes

Ada pradhaman recipe with store bought rice ada, jaggery, coconut milk as main ingredients. Quick video, step by step pictures recipe.

When I made chakka pradhaman, I loved it a lot and it was so different from the payasam we make in Tamil Nadu. Made ada payasam once and badly wanting to try another pradhaman. My favorite game changing ingredients are the extras we add – fried cashews, mainly the dry ginger powder, jeera powder and cardamom combo. Love this along with jaggery as it takes it to another level.

Vj got these ribbon ada once and I had no idea what to do with it. Then found it is used just like the other readymade ada they sell in shops. Just the long shape. So you can adapt this recipe with any ada shape they sell in shop. Just we are going to cook it and add to make pradhaman.

Pradhaman is made with jaggery and along with nuts and raisins, coconut bits fried in ghee. Where as palada payasam is supposed to be left alone without cashews, raisin or coconut bits. I made with homemade coconut milk and recommend the same. If you want to save time, you can use some good quality coconut milk. Recipe adapted form here.

Wishing all my follower friends a Very Happy Onam

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Ada pradhaman recipe

Ada pradhaman recipe with store bought rice ada, jaggery, coconut milk as main ingredients. Quick video, step by step pictures recipe.

Prep Time 20 minutes

Cook Time 30 minutes

Servings 4

Cup measurements

Ingredients

1/2 cup rice ada readymade
1 cup jaggery crushed
2 cups grated coconut heaped
1/8 tsp salt
2 tbsp ghee
6 cashews
12 raisins
2 tbsp chopped coconut
2 cardamom powdered
1/8 tsp dry ginger powder sukku podi
1/8 tsp roasted cumin seeds powder

Instructions

I used ribbon ada, so broke into small pieces. Measure 1/2 cup.
Soak in water for 15 mins.

Extract coconut milk

Take 2 cups heaped fresh grated coconut. Add 1/4 cup water. Blend well.
Transfer over metal strainer to squeeze out thick coconut milk (1st extract – 1/2 cup approx).
Do not add excess water other than the 1/4 cup we add while blending.
Again take the remains of coconut in mixie, add 1 cup luke warm water.
Blend well. Extract the second coconut milk. Collect 1 cup 2nd extract coconut milk approx.

Cook rice ada:

Bring to boil, 2 cups water. Add soaked rice ada.Cook for 4-5 mins. Keep stirring now and then. Cook until really soft.
Drain water. Wash it well to prevent sticking.

Prepare Jaggery syrup:

Heat jaggery with 1/4 cup to 1/2 cup water until jaggery gets dissolved.
No need to boil once the jaggery is completely dissolved.
Strain over a metal strainer. Set aside.
Heat a heavy bottomed pan with ghee. Roast cashews until pale pink in medium flame and add raisin. Roast until it bloats. drain from ghee and keep aside.
In the same ghee, roast chopped coconut bits. Let it turn golden and crisp.
Drain from ghee, keep aside.Add cooked rice ada to the ghee and give it a quick stir.
Pour the jaggery syrup. Boil for 2-3 mins.
Lower the flame and slowly add 2nd extract coconut milk as you mix.
Simmer for 4 mins. Add 1st extract in low flame same way and mix.
Boil in low flame for 4 mins more. Switch off the flame.
Add cardamom, cumin seeds powder, dry ginger powder.
Finally add roasted cashew, raisins, coconut and serve.

Video

Notes

While cooking ada, it may over flow, so keep an eye and stir to prevent over flowing.
Cook the ada well, otherwise, if you cook along jaggery syrup, it will become chewier.
I measured jaggery crushed, loosely packed. I felt it was slightly on sweeter side. If you want you can reduce 3/4th cup too.

Ada pradhaman method

I used ribbon ada, so broke into small pieces. Measure 1/2 cup. Soak in water for 15 mins.
Extract coconut milk: Take 2 cups heaped fresh grated coconut. Add 1/4 cup water. Blend well.
Transfer over metal strainer to squeeze out thick coconut milk (1st extract – 1/2 cup approx).
Do not add excess water other than the 1/4 cup we add while blending.
Again take the remains of coconut in mixie, add 1 cup luke warm water. Blend well. Extract the second coconut milk. Collect 1 cup 2nd extract coconut milk approx.
Cook rice ada: Bring to boil, 2 cups water. Add soaked rice ada.
Cook for 4-5 mins. Keep stirring now and then. Cook until really soft.
Drain water. Wash it well to prevent sticking.
Prepare Jaggery syrup: Heat jaggery with 1/4 cup to 1/2 cup water until jaggery gets dissolved. No need to boil once the jaggery is completely dissolved. Strain over a metal strainer. Set aside.
Heat a heavy bottomed pan with ghee. Roast cashews until pale pink in medium flame and add raisin. Roast until it bloats. drain from ghee and keep aside.
In the same ghee, roast chopped coconut bits. Let it turn golden and crisp. Drain from ghee, keep aside.
Add cooked rice ada to the ghee and give it a quick stir.
Pour the jaggery syrup. Boil for 2-3 mins.
Lower the flame and slowly add 2nd extract coconut milk as you mix.
Simmer for 4 mins. Add 1st extract in low flame same way and mix.
Boil in low flame for 4 mins more. Switch off the flame. Add cardamom, cumin seeds powder, dry ginger powder. Finally add roasted cashew, raisins, coconut and serve.