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Ada Pradhaman
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Ingredients
Adda
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One packet (ready made available)
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Jaggery (Sharkara)
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One kg
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Coconut
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4 (for extracting milk)
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Coconut
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One cup (Cut into very small thin
pieces)
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Cashew nut
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One cup
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Kismis (dry grapes)
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½ cup
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Cardamom
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6 (powdered)
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Dry Ginger (Chukku)
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One teaspoon (powdered)
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Ghee
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One cup
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Method
- Grate the coconut and grind it in a grinder and
extract the first milk (say 6 cups). Then add one cup water to the ground
coconut and grind it well to take the second milk (diluted milk).
- Fry cashew, grapes in one table
spoon of ghee and keep it aside.
- Cook the ada in 4 cups of water. Once it becomes soft,
remove from fire and pour cold water on it so that it does not remain sticky.
Drain water from it.
- Keep a pan on fire and melt the jaggery in it. Keep on
stirring till it is completely melted. Now add the ghee and keep on stirring
well. After 30 seconds add the Adda and mix well. Now add the second milk and
mix well till it boils. Add cashew and grapes. Mix well.
- Remove from the fire and after
one minute pour the first thick coconut milk along with the dry ginger powder
and cardamom powder. Mix well.
- If the payasam is very thick,
you can dilute it to your preference by adding more thick coconut milk or
drinking milk.
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