antekeralam

Ada Pradhaman 

Ingredients

Short grain rice(Unakkalari) – 250 gm
Jaggery – 750 gm
Ghee – 200 gm
Coconut oil – 50 gm
Cardamom(Elakka) – 10 gm
Coconut – 3 nos
Plantain leaves(Vazha ela) – 8 pieces
Cashewnuts – 50 gm
Raisins(Onakkamunthiri) – 25 gm

 Method Of Preperation

•  Soak unakkalari in water for 30 mins. Later, strain it.
• When it becomes dry, grind it to a very fine powder.
• Make sure you don’t have any lumps in the powder.
• Place the plantain leaves directly on the gas flame till the colour changes.
• This is done to make the leaves more flexible and more aromatic.
• Add coconut oil, 100 gm of jaggery(diluted in water) to the finely powdered rice and mix well.
• Add sufficient water and knead the whole thing very well.
• You can check the consistency by dropping a portion of the dough from your hand. It should not be too thick or too thin. The consistency should be that of dosa batter.

• Pour the batter through your hands very thinly on the plantain leaves. Roll them and tie them up on both sides with the plantain threads/strings.
• Boil water in a big vessel.
• Place the tied plantain leaves filled with ada batter, in the boiling water for 30 mins.
• Remove from the hot water and strain it.
• Pour cold water over it and make it cool.
• Take out the adas from the leaves and place them in a strainer.
• Dissolve jaggery in a pan (preferably Urali).
• Cut the ada into fine pieces.
• When the jaggery solution thickens, add the ada pieces.
• Stir well and add ghee in between.
• Grate the coconuts and extract 2 cups of thick coconut milk, 4 cups of thin coconut milk and 8 cups of very thin coconut milk.
• When the payasam gets reduced, add 8 cups of very thin coconut milk and mix well. Allow it to thicken.
• When the ada gets cooked and the payasam gets reduced, add the 4 cups of thin coconut milk and mix well.
• When it too gets reduced and thickens, add the 2 cups of thick coconut milk.
• Add powdered cardamom and mix well.
• Heat it through.
• Do not boil.
• Fry the cashews and raisins in ghee.
• Add it to the payasam and mix well.