Allergens in Ada Pradhaman: milk, tree nuts.
Ingredients
Quantities for 6.
- 1 cup Rice Flourfor homemade ada; use 200g shop-bought ada instead if you have it
- 400g, grated Jaggerydark and soft
- 800ml Coconut Milk500ml thin, 300ml thick
- 4 tbsp Ghee
- 6 pods, powdered Cardamom
- 1/4 tsp Dry Ginger Powder
- a pinch Cumin Powdertraditional, and it worksoptional
- 3 tbsp Cashewoptional
- 2 tbsp Raisinsoptional
- 3 tbsp, cut into slivers Coconutoptional
- 1 cup Water
- a pinch Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- To make ada: knead the rice flour with boiling water and a pinch of salt into a stiff dough, spread it paper-thin on a greased banana leaf or foil, steam 8 minutes, cool and cut into 1cm squares. Shop-bought dried ada is entirely acceptable.
- Soak dried shop-bought ada in hot water for 20 minutes, then drain and rinse under cold water so it stops sticking to itself.
- Melt the jaggery separately in 1/2 cup water and strain it. Jaggery carries grit and you do not want it in the payasam.
Method
- Boil the ada squares in plenty of water for 5 minutes until soft and translucent. Drain and rinse in cold water.Rinsing washes off surface starch. Skip it and the payasam turns gluey.
- Heat 2 tbsp ghee in a heavy pan and fry the cashews until golden, then the raisins until they puff, then the coconut slivers until brown. Lift each out separately.Cashews burn while you fish out the raisins. Do them one at a time.
- In the same pan pour in the strained jaggery syrup and boil 4 minutes until it thickens and coats a spoon.
- Add the drained ada and cook in the syrup on low for 10 minutes, stirring, until each piece is glossy and has darkened to the colour of the jaggery.This step is what makes ada pradhaman rather than sweetened coconut milk. Do not rush it.
- Pour in the thin coconut milk and simmer gently for 20 minutes, stirring every few minutes, until it reduces by about a quarter.
- Stir in the remaining 2 tbsp ghee and cook 3 minutes more.
- Add the powdered cardamom, dry ginger, cumin powder and the pinch of salt.The salt and dry ginger are not optional flourishes. They are what stop it tasting flatly sweet.
- Take the pan off the heat and stir in the thick coconut milk. Do not return it to the boil.Boiling after the thick milk goes in will split it. Off the heat, always.
- Scatter over the fried cashews, raisins and coconut slivers and serve warm.
Storage
Keeps 3 days refrigerated and thickens into a pudding. Reheat over low heat with a little extra thin coconut milk; never boil it or the milk will separate.
Nutrition Medium estimate
One serving of Ada Pradhaman (295 g) is about 775 calories, or 263 calories per 100 g.
Low protein: 6 g a serving, 3% of the calories
| Per serving295 g | Per 100 g | |
|---|---|---|
| Calories | 775 kcal | 263 kcal |
| Protein | 6.1 g | 2 g |
| Carbohydrate | 99.0 g | 34 g |
| of which sugars | 70.8 g | 24 g |
| Fibre | 1.7 g | 1 g |
| Fat | 43.1 g | 15 g |
| of which saturated | 33.4 g | 11 g |
| of which unsaturated | 7.0 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.