Ada Pradaman
Ada Pradaman is a traditional Kerala dessert made with ada, coconut milk and jaggery. It's a rich and creamy sweet treat that's especially popular during festivals and special occasions.
Ingredients
- 200 gms of ada available in Indian grocery stores
- 350 gms of jaggery grated or chopped or jaggery powder (adjust to taste)
- 2 ½ cups thin coconut milk
- 1 cup thick coconut milk
- 2 tbsp ghee clarified butter
- ¼ tsp cardamom powder
- ¼ tsp ginger powder
- A pinch of salt
- 2 tbsp coconut pieces optional
- 10-15 cashew nuts
- 15-20 raisins
Instructions
- Add the grated jaggery or jaggery powder to the pan with ½ cup of water. Stir until the jaggery is completely dissolved and set aside.
- In a big pot, bring more water (approximately around 2 litres) to a boil. Add the ada and cook until the ada is tender and cooked through, which usually takes about 15-20 minutes, depending on the type of ada you’re using. Stir occasionally to prevent sticking.
- Once the ada is cooked, drain the excess water, rinse them in cold water and set aside.
- In the same pan, heat 1 tablespoon of ghee. Add the cooked ada and sauté for a minute. Strain and add the jaggery water and allow them to cook. Stir continuously until the jaggery water is reduced to half.
- Gradually add the thin coconut milk and mix thoroughly. Cook over medium heat, stirring occasionally, until the mixture thickens a bit.
- Once the coconut milk is reduced a little, add cardamon powder, ginger powder and a pinch of salt. Stir well.
- Add the thick coconut milk and continue to heat the mixture on low heat, just enough to warm it through. Avoid boiling the mixture, as boiling can cause the coconut milk to separate or curdle.
- In a small pan, heat the ghee. Fry the coconut slices till golden brown and then add the cashew nuts and raisins. Saute until golden brown. Be careful not to burn the coconut pieces. Pour the tempering over the pradaman and mix.
- Ada Pradaman can be served warm or at room temperature.
Notes
Vella Ada: This is a thinner, more delicate type of ada that is often used in sweet dishes. It's preferred for its light and soft texture. Vella Ada is preferred because they hold up well when cooked with rich, creamy coconut milk and jaggery, absorbing the flavours nicely.
Make sure the ada (rice flakes) is cooked thoroughly before adding the jaggery syrup to Ada Pradaman.
You can adjust the amount of coconut milk to achieve your desired consistency.
When adjusting the coconut milk, keep in mind that the dessert will continue to thicken slightly as it cools, so aim for a consistency slightly thinner than your final preference while it’s still cooking.
Sago seeds:
If you want to incorporate sago seeds into the dish, here’s how to do it:
Soak the sago seeds in water for about 30 minutes to an hour. This helps them soften. Drain and cook the sago in a separate pot with lots of water until they turn translucent and are soft.
Drain the water and add the cooked sago seeds to the Ada Pradaman and let it simmer for a few minutes to allow the flavours to meld together. Adjust the sweetness and consistency if needed.