This is the tastiest of all payasams and comparitively more time consuming too. An Onam sadya without ada pradhaman is unheard of. The taste of Rice ada blended with jaggery and coconut milk is so divine that i'm sure no one can stop with just one cup.
Ingredients
Ada - 1/2 cup
Jaggery - 1 cup
Coconut milk - 2 cups
Ghee - 1 tbsp
Cashew nuts - 1 tbsp chopped
Cardamom powder - 1/2 tsp
Coconut pieces - 1 tbsp
Jaggery - 1 cup
Coconut milk - 2 cups
Ghee - 1 tbsp
Cashew nuts - 1 tbsp chopped
Cardamom powder - 1/2 tsp
Coconut pieces - 1 tbsp
Method
Boil water, switch off and then add the ada and keep aside for 15-20mins until it becomes slightly soft. It should only be slightly soft as it will again get cooked with the coconut milk and jaggery syrup.
Drain water and set aside the ada. Now start taking coconut milk, grind coconut with little water and extract 2 cups of coconut milk. One should be thick and another cup a bit thin . Fry cashews and coconut pieces in ghee and keep aside. Skip soaking and draining of ada if you are making ada at home
Add water to jaggery just to immersing level and mix well till jaggery fully dissolves. Now strain the jaggery to remove the impurities. Then allow the jaggery syrup to boil for 3-5mins until it starts thickening.
At this stage add the cooked ada, ghee and give a stir and cook till the jaggery starts thickening. Now add the thin coconut milk first allow it to boil in sim for 5 mins. Then add the thick coconut milk and simmer for another 5-7 mins.
Simmer it until the payasam gets thick. It will further get thickened so take it a bit runny. Add cardomom powder , ghee fried cashews and coconut pieces, give a quick stir and switch off. Serve it hot or cold as per your liking.
Drain water and set aside the ada. Now start taking coconut milk, grind coconut with little water and extract 2 cups of coconut milk. One should be thick and another cup a bit thin . Fry cashews and coconut pieces in ghee and keep aside. Skip soaking and draining of ada if you are making ada at home
Add water to jaggery just to immersing level and mix well till jaggery fully dissolves. Now strain the jaggery to remove the impurities. Then allow the jaggery syrup to boil for 3-5mins until it starts thickening.
At this stage add the cooked ada, ghee and give a stir and cook till the jaggery starts thickening. Now add the thin coconut milk first allow it to boil in sim for 5 mins. Then add the thick coconut milk and simmer for another 5-7 mins.
Simmer it until the payasam gets thick. It will further get thickened so take it a bit runny. Add cardomom powder , ghee fried cashews and coconut pieces, give a quick stir and switch off. Serve it hot or cold as per your liking.
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