Saturday, 14 September 2013


Ada- 250 gms
Jaggery - 400 gms
Thick Coconut Milk - 1 cup
Coconut Milk - 6 cups
Dry Ginger Powder - 2 pinches
Cardamom Powder - 1 Tsp
Ghee - 3 Tbsps

Cashewnuts - 15
Raisins - 15
Ghee - 1 Tbsp
1. Heat ghee in a pan and fry the cashewnuts followed by
    raisins to a golden brown.
2. Keep aside till use.

1.Wash the ada well in water soak in warm water for 30 minutes
    and strain well.
2. Heat 1 Tbsp of ghee in a pan and roast the ada in a low
    flame to a golden brown colour.
3. Powder the jaggery and add some water to it and keep the
    vessel in stove.
4. Once the jaggery is dissolved, remove the vessel from stove
     and strain the syrup to remove impurities.
5. In a heavy bottomed pour 4 cups of coconut milk and when it
    slightly boils,add the roasted ada.
6. Cook ada till soft, pour the jaggery syrup and allow it to cook till
     the mixture becomes slightly thick.
7. Add the remaining 2 cups of coconut milk and dry ginger powder.
8. In a medium flame stir in the pradhaman occasionally till you get
    the right consistency.
9. Lower the flame , add the thick coconut milk , stir once , simmer for
    two minutes and add the cardamom powder and remaining ghee.
10. Remove the pan from stove, garnish with fried cashewnuts and raisins.
11. Serve warm or chilled as desired.

Note : Adjust the sweetness of pradhaman to suit your palate.
          The amount of coconut milk depends on the nature of the
           ada , sometimes you might need a little more or less.

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