Ingredients:
- Ada-250 gm
- Jaggery/sharkkara-1/2 kg
- Elakka/Cardamom-6 to 8
- Cashew-10
- Raisin/Unakka Mundhiri-2 tbl spoon
- Sago/Chawwari-2 tbl spoon
- Coconut milk(onnam pal/thick)-1 cup
- Coconut milk(rendam pal/medium thick)-2 cup
- Ghee-1+3 tspoon
- Tiny coconut slices-2 tspoon
Preparation:
(1) Crush ada into small pieces. Keep it aside( Nowadays crushed ada is available in market).
(2) Mash jaggery into fine pieces. Keep it aside.
(3) Heat ghee in a pan. Fry coconut slices, cashewnuts,sago, raisin one by one. Keep it aside
(4) Boil 4 to 5 cups of water. Once it starts boiling add crushed ada into it. Cook it till it is done(Tip: Becomes soft.If u have doubt crush a piece and make sure). Switch off the flame. Drain the excess water. Again add cold water into it. Wash well and drain the water using a filter to remove the stickiness. Keep it aside.
(5) Heat a deep bottomed vessel. Add cooked ada into it. Then add jaggery pieces. Add 3 tspoon of ghee. Keep on stirring in low-medium flame till the contents turns thick( Tip:it starts to separate from the vessel. Here jaggery will melt and combine with ada. Stirring is bit tough. So be on full energy :)).
Alternative step for no:5.....
Heat a bottomed vessel.Add jaggery pieces with little amount of water. Stir it and melt the jaggery. Then add cooked ada and 3 tspoon of ghee. Keep on stirring till it turns thick.
(6) Add medium thick coconut milk. Keep on stirring in between low-medium flame. When coconut milk reduces to half the quantity add thick coconut milk. Heat for another 5 minutes. Add crushed cardamom.
(6) Switch off the flame and add the fried coconut slices, cashew nuts, sago and raisin. Mix well.
Your ada pradhaman is ready:)
Happy onam....
(2) Mash jaggery into fine pieces. Keep it aside.
(3) Heat ghee in a pan. Fry coconut slices, cashewnuts,sago, raisin one by one. Keep it aside
(4) Boil 4 to 5 cups of water. Once it starts boiling add crushed ada into it. Cook it till it is done(Tip: Becomes soft.If u have doubt crush a piece and make sure). Switch off the flame. Drain the excess water. Again add cold water into it. Wash well and drain the water using a filter to remove the stickiness. Keep it aside.
(5) Heat a deep bottomed vessel. Add cooked ada into it. Then add jaggery pieces. Add 3 tspoon of ghee. Keep on stirring in low-medium flame till the contents turns thick( Tip:it starts to separate from the vessel. Here jaggery will melt and combine with ada. Stirring is bit tough. So be on full energy :)).
Alternative step for no:5.....
Heat a bottomed vessel.Add jaggery pieces with little amount of water. Stir it and melt the jaggery. Then add cooked ada and 3 tspoon of ghee. Keep on stirring till it turns thick.
(6) Add medium thick coconut milk. Keep on stirring in between low-medium flame. When coconut milk reduces to half the quantity add thick coconut milk. Heat for another 5 minutes. Add crushed cardamom.
(6) Switch off the flame and add the fried coconut slices, cashew nuts, sago and raisin. Mix well.
Your ada pradhaman is ready:)
Happy onam....
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