Sunday, September 13, 2015

Ada Pradaman

Ada: 400-500 gm
Jaggerry: 1 cup
Sago/Chauvary: 3-4 tbsp
Thick Coconut milk: 1 1/2 cup
Thin Coconut milk: 3 1/2 cup
Cashew Nut: 3-4 tbsp
Raisin: 2-3 tbsp
Tiny Coconut slices: 3 tbsp
Dry Ginger:1/2 tsp
Cardamom crushed: 1/2 tsp
Jeerakom/Cumin seed: 1/4 tsp 
Ghee: 2 + 1+ 2 tbsp

Dissolve jaggery in a pan, strain the impurities(you can adjust the sweetness according to your taste). Cook the ada with 2-3 cups water or cook as per the instructions shown in the cover. Drain the excess water, rinse the ada in cold water. Cook the sago with enough water. When the sago turned transparent, remove from fire. Drain and keep aside. Add 2 tbsp Ghee in a deep bottom pan/ Uruli, Fry ada in low flame for 05-10 minutes.Stir continuously. Pour the melted jaggery. stir well, add 1 tbsp ghee. Pour the thin coconut milk to the ada. Cook for around half n hour or till it becomes thick. Add the cooked sago pearls. Then pour the thick milk to this and stir well, do not boil. Add the crushed cardamom. Remove from fire. In another pan add 1-2 tbsp ghee, fry coconut slices till golden color, In the same pan, fry cashew till golden color, then fry raisin. Add the fried items along with the ghee into the cooked pradaman, mix well. Serve hot...