ADA PRADHAMAN

Ada Pradhaman

Ingredients

Ada (soaked, if dry) - 2 cup
Coconut - 1(grate it and extract milk)
Jaggery - 500 gm
Broken Cashew Nuts -1/4 cup
Raisins -1/4 cup
Green Cardamom pods - 4-6
Coconut bits - 2tbsp
Ghee/Oil - 3-4 tbsp.

Directions

1.If using dry ada, soak in warm water to 20 to 30 minutes , rinse and drain .
2.Melt the jaggery in 1/2 cup water over low heat .
3.Extract the coconut milk and keep each extraction separate. Refer to notes if using canned milk.
4.Heat 1 tbsp oil or  ghee in a thick bottomed pan and toss the ada in it . Add the melted jaggery and the 3rd extraction. Bring to boil and simmer for 10 minutes .
Add the second extraction and simmer for 5 minutes .
5.Crush the cardamom seeds to a fine powder. Fry the raisins , cashew nuts and coconuts in 2 tbsp oil/ghee and keep aside .
6.Add the 1st extraction to the Pradhaman and once the bubbles appear on the sides turn off the heat . Do not allow it come to come to boil . Mix in the cardamom powder and half the fried garnishes. Turn off the  heat and set aside to cool.
7.Transfer to serving bowls, sprinkle the remaining garnish on top and serve.

Recipe Note

For Canned Coconut Milk - Remove half the cream and mix the rest . Use as 1st and 3rd extraction . Skip the third step .

RICE KHEER

Rice Kheer (Rice Payasam)

Ingredients

Chemba rice or raw rice - ½ cup
Jaggery - 1 large piece
Ghee - 1tbsp
Water - 1  1/2 cup
Coconut milk or grated coconut - ½ cup
Cardamom powder - 1 pinch
Kalkkandam (crystallized sugar) - 1tbsp
Small banana - 2 chopped
 Cashew nuts (Optional)

Directions

1.In a pressure cooker, cook washed chemba rice and 1 cup of water for  3 - 4 whistles in medium flame.
2.Once the rice is cooked, transfer it into a pan, heat it in low flame, mash the rice well and add jaggery to it.
3.Add 1 pinch cardamom powder and crystallised sugar to it when the jaggery meltswell.
4. Add the coconut milk and mix well. Keep in low flame.
5. Add chopped banana and ghee and mix well.
6. When everything is mixed well, serve hot.
7. Add few cashewnuts fried in ghee (optional)

Semiya Payasam

Ingredients

Vermicelli – 1 cup
Milk – 1 cup
Sugar – 1 cup
Water – ¾ cup
Cardamom - 3
Cashew nuts – few
Raisins – few

Directions

1. Sauté the vermicelli in ghee till it turns brown.
2. Boil water in a vessel. Add vermicelli, cover the vessel and stir it occasionally.
3. Add the sugar to the milk and stir well.
4. After the vermicelli becomes soft, add the milk to it and stir well.
5. Powder the cardamom and add it to the mixture.
6. Simmer the payasam for about two minutes.
7. Flavour the desert with raisins and fried cashew nuts.