ADA PRADAMAN

Ingredients

Instant ada                 100gm

Jaggery                      300gm

Sugar                          2tbs

Coconut milk (thin)     2 cups

Coconut milk (thick)   1cup (see note on how to extract coconut milk)

Ghee                          1tbs

Oil                             1tbs

Sago                           2tbs

Cardamom                 1tsp

Dry ginger powder      1tsp

For garnish (See note)

Cashew, roasted        25gm

Coconut                   1 tbsp

(Thin pieces,roasted)

NOTE:

How to extract milk from one whole coconut:

Grind grated coconut with water and extract 1 cup thick milk (1^st milk). Then extract 2 cups of thin milk (2^nd milk).

Alternatively, use coconut milk powder.

Garnish: Roast cashew and coconut in ghee separately, to avoid charring.

Preparation

Sago

Wash and cook 2tbs sago in one cup of boiling water for one minute and set aside.

Wash the ada and soak in very hot water. Stir in the oil and keep it tightly closed.

After 30 minutes, drain the water and wash it thrice with cold water to prevent the ada from sticking together.

Boil the jaggery with water until fully melted, and then filter it for removing impurities. Reheat the jaggery with the cooked rice flakes and add ghee, stirring continuously until the consistency thickens (for the flakes to absorb the sweetness).

Add sago, 2^nd milk and sugar, stirring continuously on medium flame until it thickens again. Mix cardamom and dry ginger powder into a little coconut milk and pour into the payasam. Add the 1^st milk and heat on sim for one minute. Remove from heat, garnish with roasted cashews and coconut (with the ghee). Enjoy this rich and delicious dessert on birthdays or with Onam sadyas.

Thank you :)