ADA PRADHAMAN

    When it comes to Payasam and Pradhamans, Ada Pradhaman is one of the most traditional desserts of GODS OWN COUNTRY and it is called as the King of Desserts in Kerala. When talking about Ada Pradhaman, Ada is a tiny square-shaped Rice Flake. Ada the basic ingredient used for this type of pradhaman is prepared with Unakkalari(a type of Raw Rice) Powder.  Ada Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) with a special ingredient 'Ada'(Rice Flakes) as a base.  Ada gives a delicate texture and special flavour and taste to this wonderful 'Ada Pradhaman'.
     Kerala  Sadhya (Banquet) is incomplete without a Pradhaman or Payasam.  The contemporary Kerala Sadhya is an elaborate banquet prepared for festivals and ceremonies. A full-course Sadhya consists of rice served along with twenty or more accompaniments and curries.  Local delicacies such as Nalu Muri, Sarkkara Upperi, Pazham and Pappadam.  Sadhya is finished with Pradhaman or Payasam.  It is usually mixed along with Pappadam and Pazham.  And a Sadhya which serves Ada Pradhaman/Palada Payasam is surely not to be missed.
     How do you like to eat a Payasam or Pradhaman - served in the Banana Leaf or in a Cup/Bowl.  Eating Payasam or Pradhaman from the Banana Leaf shows your literal ability to slurp up the liquid from the flat leaf. The correct way to serve the dessert is on a Banana Leaf, Crush a Pappadam over it and if your prefer smash up a Banana with your hand and add it into the Payasam, Mix and Mash and they you go, Slurp... Slurp... Slurp... until you finish the last drop clean out of the Banana Leaf. This is the tastiest part of a Banana Leaf Meal - Sadhya where you even get to taste the reminiscence of all the curries along with desserts.  Trust me it is worth a try, you get the total feel of eating a Sadhya in a Malayali style.

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A traditional method of preparing Ada :

  A very thin batter is prepared by grinding the soaked Unakkalari. Smear Coconut oil on a banana leaf and spread the thin rice batter over it. Then the Banana leaf is tightly wrapped and steam cooked.  Once cooked the steamed batter can be removed from the Banana Leaf and cut into small squares. These tiny Rice flakes are called Ada and can be used to prepare Paalada Pradhaman and Ada Pradhaman.

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Cuisine - Kerala (India)
Recipe Type - Pradhaman/ Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Soaking Time - 8 - 10 Minutes
Cooking Time - 20 -30 Minutes

HOW TO MAKE ADA PRADHAMAN

 

INGREDIENTS :

Ada - 100 Gms
Jaggery - 200 Gms
Water - 3/4 Cup + 11/4 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn(Optional)

METHOD :

• Add Jaggery into the 3/4 Cup of Water, boil this on a high flame for few minutes.
• Lower the flame, boil for 5-6 minutes until the Jaggery melts and strain for any impurities.
• Wash and soak the Ada in warm water for about 8-10 Minutes.
• Drain and rinse the Ada in cold water for 3-4 times or until water runs clear.  This is to ensure that the starch is removed from the Ada.
• Heat 1 Tbspn of Ghee in a heavy bottomed pan or Brass Uruli.
• Add soaked Ada to the above and fry on a low flame for few minutes.
• This will avoid Ada sticking together & forming into lumps.
• Pour thin Coconut Milk into it and cook on a low flame for few minutes until Ada turns soft. 
• Pour the Jaggery Syrup to the cooked Ada and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Finally, add Thick Coconut Milk and leave it on a low flame for few minutes, stirring it continuously.
• Heat the remaining Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add these to the Ada Pradhaman and mix well.
• Serve Ada Pradhaman hot or cold.

NOTES :

• I have used store bought ready made Ada for the recipe.
• Soaking the Ada in warm water and rinsing it in cold water will help to remove any extra starch from the Ada.
• Frying the Ada in Ghee will avoid ada sticking together and forming into lumps and also gives a perfect texture to Palada Paysam/Pradhaman.
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder are totally optional.