Wednesday, April 13, 2011

Ada Pradhaman

Short grain rice – 250 gm
Brown sugar – 750 gm
Ghee – 200 gm
Coconut oil – 50 gm
Cardamom– 10 gm
Coconut – 3 nos
Plantain leaves – 8 pieces
Cashewnuts – 50 gm
Raisins – 25 gm

1)Soak rice in water for 30 min. Later, strain it.

2)When it becomes dry, grind it to a very fine powder.

:- Make sure you don’t have any lumps in the powder.

3)Place the plantain leaves directly on the gas flame till the    color changes.

:- This is done to make the leaves more flexible and more aromatic.

4)Add coconut oil, 100 gm of brown sugar(diluted in water) to the finely powdered rice and mix well.

5)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.

6)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.

7)Boil water in a big vessel.

8)Place the tied plantain leaves filled with ada batter, in the boiling water for 30 min.

9)Remove from the hot water and strain it.

10)Pour cold water over it and make it cool.

11)Take out the adas from the leaves and place them in a strainer.

12)Dissolve brown sugar in a pan

13)Cut the ada into fine pieces.

14)When the brown sugar solution thickens, add the ada  pieces.

15)Stir well and add ghee in between.

16)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.

17)When the payasam gets reduced, add 8 cups of very thin coconut milk and mix well. Allow it to thicken.

18)When the ada gets cooked and the payasam gets reduced, add the 4 cups of thin coconut milk and mix well.

19)When it too gets reduced and thickens, add the 2 cups of thick coconut milk.

20)Add powdered cardamom and mix well.

21)Heat it through.

:- Do not boil.

22)Fry the cashews and raisins in ghee.

23)Add it to the payasam and mix well.

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