Ada Payasam, also known as "Ada Pradhaman" has been an all time favorite dessert of Kerala in South India. Due to its fine aroma and simple preparation, ada payasam recipe has expanded in kitchens all around the globe. This mouth-watering pradhaman recipe is a perfect sweet-dish which can be served both hot and chilled as per the desire and weather. Be it a festival, party or just any other day, ada payasam is a perfect delicacy to lure all taste buds. Delicately made of ada, coconut milk and jaguar, the ada payasam recipe when decorated with finely sprinkled dry fruits, requires true patience to wait till it is served.
Originating from Kerala, another name of this classic recipe is "Palada Pradhaman". As a Malabar recipe, the preparation of ada payasam is mandatory during Onam, the popular harvest festival in Kerala between August and September.
The important ingredients required to prepare an authentic ada payasam recipe include ada, crushed green cardamoms, sugar, palm jaggery, milk and pure ghee. Ada pradhaman looks best when garnished with cashew nuts and raisins.
Preparation of ada pradhaman is simple, yet requires patience. For preparing authentic ada payasam, ada, which is nothing but rice flour is fried in ghee and added to boiling milk to which sugar and jaggery is added. When the pradhaman becomes thick in consistency, the ada payasam can be decorated with crushed green cardamoms for adding to the aroma and chopped cashew nuts to make the ada pradhaman recipe look more appealing. Ada Payasam recipe is sometimes prepared by boiling the ada instead of frying it in ghee in order to cut down the calorie content of the pradhaman dish.
Once the ada payasam dish is ready, the pradhaman recipe can be served hot, normal or even chilled, depending upon how one wishes to have it.
Ada Payasam recipe, due to high content of jiggery and sugar, are not recommended for those suffering from diabetes. However, those still having the urge to savor ada pradhaman can do so by replacing sugar and jaguar with sugar-free sweeteners. Also, for the calorie conscious foodies, ada pradhaman recipe can still not be forbidden, if the pradhaman dish is made of boiled ada instead of ada roasted in ghee. For those having cold, ada payasam is best when served hot.
Ingredients:
- 1 and 1/2 cups milk
- 1/2 cup thick coconut milk
- 1/2 cup tender coconut pulp
- 1 tbsp sugar
- 2 tbsp condensed milk
- 1/8 tsp cardamom powder
To blend:
- 1/2 cup tender coconut pulp
-3/4 cup coconut water
* I used 2 tender coconuts full for this recipe
Instructions:
-To a mixer jar add coconut pulp and coconut water.Puree it, it will be watery only. Set aside.
- Boil milk and simmer for 5 mins.Add sugar and condensed milk.
- Mix well and simmer until thick and creamy.Switch off and cool down completely.
- Then add coconut pulp puree.
- Add coconut milk and cardamom powder. Mix well and Serve chilled!
- Serve chilled or warm!
