Ada Pradhaman

 The dessert brings together soft, cooked ada with a deep jaggery sweetness and creamy coconut milk. Fried cashews, sultanas and coconut add a little crunch and texture, while ghee gives the dish its unmistakably rich finish.

Ingredients

Ada – 50 g

Jaggery – 150 g

Coconut milk – 250 ml

Raisins – 25 g

Cashew nuts – 25 g

Ghee – 50 ml

Cardamom powder – 5 g

Coconut – 10 g

How To Make Ada Pradhaman

1. Cook the ada: Parboil the ada until cooked and drain the water thoroughly.

2. Prepare the jaggery syrup:Make a syrup using jaggery and water. Strain the syrup through a muslin cloth to remove any impurities.

3. Add the ada: Add the cooked ada to the jaggery syrup and allow it to cook well so that it absorbs the sweetness.

4. Add coconut milk: Pour in the coconut milk and add cardamom powder. Heat the mixture gently, but do not let it boil.

5. Add the toppings: Fry the sultanas, cashews and coconut in ghee and add them to the dessert.

6. Serve: Give everything a gentle mix and serve the Ada Pradhaman warm or at your preferred temperature.

 

 

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