Thursday, 14 April 2016

Ada pradhaman

1 cup ada (I used dried ada)
250 -275g jaggery
3 cup second coconut milk extract (randam pal)
2 cup first coconut milk extract (thick extract)
2 tsp cardamom powder
1 tsp cumin powder
½ tsp dried ginger powder (chukku podi)
small pinch of salt
cashews and raisins
3 ½ tbsp ghee

1)     First soak ada in hot water for 5 minute then wash 2-3 times to remove starch. Keep in water till use
2)    Melt the jaggery with ¾ cup water. Then strain to remove if any debris present. Let it cool
3)    In a heavy bottom pan or uruli melt 1 tbsp ghee by heating at medium flame then add ada, 1 ½ cup water and 1 cup second extract of coconut milk. Cook at medium high flame till ada pepare well. Stir occasionally

4)    Add melted jaggery to cooked ada. Stir continously.

5)    Once it thickened add remaing second extract, add salt and cook till ¼th volume reduce. Now you can add spice powder and stir

6)    Add first milk extract let it in medium low flame for 2 minutes

7)    Meantime fry cashews and raisins in 2 ½ ghee. You can add coconut bytes in that case you need to use more ghee to fry coconut bytes
8)    Add fried items in payasam and switch off the flame. Serve with sadya

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