Sunday, June 20, 2010
I would love to celebrate this day for two important persons in my life..My Dear Dad and My Dear Husband. My husband like my dad is a wonderful and caring father of our three year old son.The father and son make a great combo and are enjoying life to the fullest...sports, games,dancing and singing it is all joy and laughter around and I cannot help remembering how me and sister enjoyed with our dad when we were young.I know that years later my son would have the same feelings, love and gratitude that I and sister have for our dad.
I would like to celebrate by making Ada pradhaman which is Dad's favorite. He loves it very much but since it involves more labor like grating and squeezing of coconut to extract milk etc, he does not ask mom to make ada pradhaman. But mom being a loving and caring life partner never loses an opportunity to make this lovely payasam:) and we daughter also used to join in to help:)
Ada Pradhaman is part of the traditional Kerala sadhya which is a banquet of food served on important occassions consisting of rice and an array of curries, pickles and ending with two to three payasams or desserts. Unlike earlier times making this pradhaman is easier now-a-days as we get ada in packets in grocery store. There are two types of ada -maida and rice. I always prefer rice adas. I have used the technique that mom uses to make this pradhaman. She usually roasts the ada in ghee and then cook it till soft to make this dessert. Ada has a tendency to stick to each other and getting mashed up and by roasting you can retain its shape and they will not stick together.
Ada - 200grms / 7 oz
Jaggery- 350 grms
Coconut milk( first )- 1 cup
Coconut milk ( second)- 2 cups
Coconut milk ( Third)- 4 cups
Raisins - 10- 15
Cardamon- 1/2 tsp
Dry Ginger powder-a pinch
Ghee- 2+ 1 tsp
Coconut pieces - 3 tsp
Wash and drain ada and let it sit in a stainer. Extract first, second and third milk of coconut and keep it aside. Powder jaggery and bring it to boil with one and half cup of water and strain out to remove impurities.
Heat a heavy bottomed cooking vessel and pour in one tsp of ghee. Add ada and in a low flame roast till it changes color to golden and ada is well coated with ghee. Switch off the flame and let it cool down a bit. ( there is also another way of making this and it is to put ada in boiling water cook and drain and wash with cold water till it is ready)
Now add the third extract of coconut milk and cook the ada till it is soft . Make sure that the ada is properly cooked before adding it to jaggery.
Pour jaggery syrup in a heavy bottom pan and allow it to attain a two thread consistency and slowly stir in the second coconut extract and cooked ada along with cardamon powder and dry ginger powder ( you can also add a pinch of roasted cumin powder). Stir in occasionally till it attains a desired consistency. Finally add the first extract of coconut and lower the flame and allow it to simmer for a minute and switch off the flame. The payasam will thicken as it cools down.
Roast cashews, raisins and coconut pieces in ghee till golden brown and garnish. Serve warm or chilled as you desire.
Hope you will all enjoy..
This recipe is going to Jay's wonderful event "I Love My Dad"