ADA PRADHAMAN RECIPE IN PDF

Shred the coconuts and extract the thin and thick coconut milk Coconut milk thick , onnam pal — 1 cup Cashews, raisins, fried coconut slices thenga kothu — 2 tbsp each or as desired Dry ginger powder chukku podi — 1 tsp Cardamom powder — 1tsp Ghee — 1 tbsp or as required Method 1. Boil water in a pan. Wash ada and cook it in boiling water for around 20 mts or until it becomes soft. Strain and rinse with cold water to prevent further cooking. Meanwhile melt the jaggery in around 2 cups of water and strain it. Heat ghee in an uruli or a deep pan.

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Shred the coconuts and extract the thin and thick coconut milk Coconut milk thick , onnam pal — 1 cup Cashews, raisins, fried coconut slices thenga kothu — 2 tbsp each or as desired Dry ginger powder chukku podi — 1 tsp Cardamom powder — 1tsp Ghee — 1 tbsp or as required Method 1. Boil water in a pan. Wash ada and cook it in boiling water for around 20 mts or until it becomes soft. Strain and rinse with cold water to prevent further cooking.

Meanwhile melt the jaggery in around 2 cups of water and strain it. Heat ghee in an uruli or a deep pan. Fry the raisins, cashews and coconut slices one by one and drain on to a paper towel. Now add the ada and saute in ghee for mts adding more ghee if required at medium heat. Add the melted jaggery, cook at medium heat stirring in between. When it thickens, add the thin coconut milk.

Bring down the heat to medium-low and cook until it thickens, stirring in between. Now add the thick coconut milk.

Mix well and add the dry ginger powder, cardamom and cumin powder. Mix well, cook for mts at low heat and switch off. Garnish with the fried cashews, coconut slices and raisins. Close with a lid for at least 15 mts to lock the flavors. Serve hot or cold. You Might Also Like.

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Print Recipe A rich and delicious Ada Pradhaman — Rice Pasta Pudding that is sweetened with jaggery and made fragrant with cardamom and coconut milk. The one with regular milk and sugar as the base and sweetening agent and the other with the coconut milk and jaggery as the base and sweetening agent. Every malayali a person from the Southern state of Kerala in India has his or her preference to one of the camps. Well, dessert lovers like me find it hard to pick one or the other, but if given a hard choice of only one kind, I would pick the coconut milk and jaggery side.

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Drain water and keep it aside. Strain dissolved jaggery to remove any impurities. Heat it in a heavy bottom base pan and cook on medium flame for minutes. Add soaked ada and ghee and stir well.

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