Ada Pradaman

Author: admin  //  Category: Deserts

Adda – 250 gm
Jaggery (Dissolve jaggery in a pan in 2 glass water) – 750 gm (2+1/2 balls)
Sugar – 3 tbsps (add only if the sweetness is not enough for the Jaggery).
Ghee – 3 tbsps
Cardamom(Elakka) – 2 tsp powder
Coconut milk – 4 cups
Milk – 1 cup
Diced Coconut – 10 gms (fried coconut pieces in ghee)
Cashewnuts – 50 gm
Raisins – 25 gm

1) Dissolve jaggery in a pan (preferably Urali).

2) Cook the Adda in another pan for 5 minutes.

3) When the jaggery solution thickens, add the cooked ada pieces.

4) Stir well and add ghee in between.

5) When the payasam gets reduced, add coconut milk and mix well. Allow it to thicken.

6) When the ada gets cooked and the payasam gets reduced, add the milk and mix well.

7) Add powdered cardamom and mix well.

8) Heat it through.

:- Do not boil.
:- Dont let the adda stick on the pan.

9)Fry the cashews and raisins in ghee.

10)Add Diced coconut,fried cashews and Raisins to the payasam and mix well.

Recipe By
Kiran Mary.

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