Hurray!!! 😀 It’s AdukkalaChinthukal’s 51st post today. Although 51 is not a big number to get this excited, but for someone like me who started this blog with lot of apprehension, who never thought it would cross more than 25 recipe post( M was very sure I would not take it further , he still feels I will continue only for a year and drop after that as I have ” arambhashooratham” 😛 ) , expecting least views and visitors for the blog ,this is a great number to begin with.
The birth of “Adukkalachinthukal” wasn’t sudden. The idea always remained somewhere deep inside. Every time I tried to create a blog , I tried to calm down myself saying “you have nothing rare to share!” and I that stopped from any further action. Still, I took all my courage to bring my treasured recipes on an open platform and share those recipes with you all. Because, I felt I should do it(pure instinct 😉 ) ! 🙂
So, on this 51st post I would like to thank each of those who took time from their busy schedule to visit the blog, read the recipes. Keep visiting and supporting! If you are a food soul ,“Adukkalachinthukal” would never disappoint you! Focusing on Kerala food along with many other easy recipes and cuisines Adukkalachinthukal, wishes to is continue its food journey with all your support and love! 🙂
To many more recipes that are yet to make its way to “ Adukkalachinthukal” ,here is the recipe of Ada pradhaman 🙂 Kindly refer the notes for all details
And you could watch the video before reading the recipe details!
Ingredients: serves 6-7
- Rice Ada – 100 gm
- water to cook ada – 1/2 -3/4 litre
- Jaggery – 200 gm dissolve in 3/4 water
- 3rd coconut milk – 1 cup
- 2nd coconut milk – 1.5 cup
- 1st coconut milk – 1.5 cup
- salt – a pinch
- cardamom – 4 pods crushed/powdered
- dry ginger – 1/2″ powdered
- cashew nuts, raisins, coconut tidbits – 3 tbsp each
- ghee – 2 tbsp
- Dissolve jaggery in 3/4 cup of water, strain and set aside.
- Boil the water for cooking ada, when it comes to rolling boiling add the ada and let it cook for 5 minutes .after which switch off and cover with a lid *( refer notes)
- after 30 minutes check if the ada is cooked thoroughly.( it will be light, and soft)
- In a heavy bottom pan, add 1 tbsp of ghee and to this add the jaggery syrup.
- Let the syrup boil well, thats when you add the cooked ada and let it boil and thicken.
- The syrup will now thicken and everything will clump up/come together like “varattiya “( sticky and thick) form.
- It will also release a nice caramelized smell.
- That’s when you add the thinnest milk( 3rd) and let it mix and boil for sometime.
- When the 3rd milk added reduces to half, add the 2nd coconut milk( slightly thick) and mix that too.
- Keep stirring the pan, to avoid sticking to the bottom of the vessel.
- After adding the 2nd milk, let it boil for 4-5 minutes , then reduce the flame.
- Add crushed cardamom, dry ginger powder and a pinch of salt( just a dash)
- Add the thick (1st) coconut milk now and let it be in low flame for 1 minute and switch off( do not boil that)
- Fry raisins, cashews, coconut tidbits in remaining 1 tbsp ghee and add that to the payasam
- Let it sit for 5 minutes, after which you can serve the payasam .
- The ada brand I used had cooking instruction behind, which I followed.
- You could cook the ada on flame until its done too.
- The ada should be thoroughly cooked , to a stage its mashed when pressed between fingers.
- Add 1 litre of water to cook ada , when cooking on flame until done.
- The ada will only tighten once added to jaggery syrup, so well cooked ada is so important.
- The jaggery syrup will thicken/caramelize and come together with ada.
- Quantity of 3rd milk has to be lesser than that of 1st and 2nd
- The payasam will thicken after resting for a while.
- I used 2 coconuts to get the above mentioned coconut milk quantities.
- Salt is added to balance the sweet flavor 😉
- You could skip raisins , but coconut tidbits is a must.
- remember to add 1st coconut milk only in lowest flame.
For extracting coconut milk:
- For 1st /thickest coconut milk – take the grated coconut into a blender add 1/2 cup or little less of water and grind for 1-2 minutes, after which strain it and press using a laddle or spoon to exact well , alternatively you could squeeze it in between your palms.
- For 2nd /thin coconut milk – after squeezing out the first extract , take it back to the blender with 1 cup(+1/4 cup, maybe) of water and grind again. Repeat the straining process
- For 3rd/thinnest milk – This will be more of watery form, with little traces of coconut milk. Add 1 cup of water and blend for 2-3 minutes and repeat the straining process.