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The dessert ‘Ada Pradhaman’ reigns supreme among the Kerala dishes.
The basic ingredient of this dish is the ‘Ada’, which is made from Kerala rice.
‘Ada’ is prepared using a kind of raw brown rice which is used in Kerala.
10 litres of Ada Pradhaman can be made from just 1kg of this raw rice.
Thoroughly wash the rice and soak it in water for about an hour.
Wrap the rice in a cotton cloth after draining off the water
and ensure that no drop of water remains.
Now grind this rice to get the rice flour.
Now blend sugar, ghee and banana (Kadali variety) together
and gradually add the rice flour to this mixture to make a dough
Add water to get a paste like consistency.
The Ada is prepared using banana leaves
Pour the dough on to the inner surface of the steamed banana leaf,
wrap it to make a small packet and secure it with banana plant fiber.
Boil water in a large vessel
and put these Ada packets one by one into the boiling water.
The cooked Ada can be separated from the banana leaf once it is cooled.
The proportion is 8 coconuts and 2 kg of jaggery for 1 kg of raw rice
Coconut milk is another important ingredient of Ada Pradhaman
Coconut milk is prepared by squeezing the grated coconut.
Add a few drops of water to the grated coconut, squeeze
to get the first extract of the coconut milk (onnam pal).
The second extract of coconut milk (randam pal) is thin
and is prepared by adding considerable amount of water to the grated coconut and then squeezing it.
Later more water is added to the leftover extract to obtain the third extract (moonnnam pal) of coconut milk.
Now fry the required amount of cashew nuts, raisins in ghee.
Now boil the solid jaggery in water to obtain a liquidised form.
The liquidised jaggery should be filtered and boiled again.
Add the prepared Ada to the boiling jaggery.
Mix it well and add ghee into the mixture and stir it well.
When the water content almost disappears, add the third extract of the coconut milk to it. Mix well
Add the second extract of coconut milk, once the third extract of coconut milk is condensed.
Continue stirring the mixture
Before adding the first extract of the coconut milk, add powdered elaichi, cumin, and dried ginger.
Care should be taken on not to boil the first extract of the milk.
Finally add the ghee-fried cashew nuts and raisins.
The king of Kerala cuisine is now ready!
You would also give it a try, wouldn’t you?