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This is one of the prominent
payasam of Kerala. Ada refers to the baked rice batter and
Pradhaman refers to the sweet coco...
This is one of the prominent payasam of Kerala. Ada refers to the baked rice batter and Pradhaman refers to the sweet coconut milk. This dish ordinarily uses the first coconut milk, which has a thick consistency to boost up the texture of the desert. The Ada can be commercially purchased, but for better taste use the home made Ada which is softer and embraces less artificial additives.Onam festival feast is never intact without this dessert and is a treat to the taste buds. Do try this recipe and comment your suggestions below.
*Essentials of the dessert?
The base of payasam:
1)Raw rice - 1 cup
2)Sugar - 1 cup
3)Coconuts - 2
4)Jaggery - kg
1)Cashews 1/2 cup
2)Raisins 1/2 cup
3)Cardamom - 6
4)Ghee for frying
*What are the steps in preparing the dessert?
Preparation of this recipe includes first making the Adas from the rice batter and cooking them in the sweetness of coconut milk.
a)Making the batter for ADA:
1)Rinse the raw rice well with lukewarm water then soak the raw rice for about an hour, then strain well and dry in a white thin cloth until firm.
2)Following this step, grind it into a fine powder and sieve through a fine sieve.
3)Now to the above rice powder, add 2 tsp of melted ghee, 2 tsp of sugar and add medium hot water slowly to get the consistency of a chapati batter.
b) Ada Preparation:
1)Pick a couple of plantain leaves and cut them into small squares coarsely. Grip them on the fire for a few seconds to make them more elastic and bendy.
2)Boil enough water in a huge vessel. Take small balls of Ada batter and spread them evenly on the back face of the leaf and drop them in the boiling water.
3)Leave them for 5 minutes, once Ada is cooked they float up, then remove them from the vessel.
4) Once removed from the boiling water, rinse well with cold water couple of times and chop them into small pieces about an inch.
c)Preparation of the final dessert:
1)Open up the coconut shell and grate the coconut and extract a cup of first milk, 1 cups of the 2nd milk and 2 cups of the 3rd milk ready.
2)Add cup of cow ghee to the vessel and fry the Ada well. Then add the 3rd milk, jaggery, and sugar and boil on a medium flame for 10 min.
3)Now add the extracted 2nd milk and boil for other 5 min. Add the first milk and remove at once from the stove. Dont boil the first milk (to maintain consistency of the desert). Add 1 tsp of cardamom powder, roasted dry fruits.Now, your desert is ready. Serve it chilled or hot on a special Onam day to please your loved ones.
Note: First milk is extracted when coconut pulp is ground in the mixer with minimal water. First milk remains quite thick. Second milk is thinner because the same grated coconut is ground again and resulting extract is thinner liquid and so on. So the coconuts can be extracted till 3rd milk.