Ada Pradhaman

Method

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   About Ada Pradhaman: Ada Pradhaman is the king of Kerala payasam — a rich, dark, festive dessert made with rice flakes (ada) cooked in coconut milk and sweetened with jaggery. It is the most important dessert of the Onam Sadya. The combination of jaggery and coconut milk gives it an extraordinary deep, caramel-like flavour.

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   Prepare the ada: Ada are flat rice flakes available at Kerala grocery stores. Take 100g ada and wash in cold water. Soak in hot water for 10-15 minutes until soft and pliable. Drain and keep aside.

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   Prepare the jaggery syrup: Take 250g dark Kerala jaggery (brown jaggery gives the best colour and flavour). Break into pieces and dissolve in half cup warm water in a pot on low heat, stirring until completely melted. Strain through a sieve to remove any impurities. This dark jaggery syrup is what gives ada pradhaman its characteristic deep brown colour.

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   Prepare coconut milk: Make three grades of coconut milk from 2 fresh coconuts. First extraction — very thick milk. Second extraction — medium thick. Third extraction — thin milk. If using canned coconut milk use undiluted as first extraction and progressively dilute for second and third.

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   Cook ada in thin coconut milk: In a heavy pot add the soaked ada and the thin third extraction coconut milk. Cook on medium heat for 10-12 minutes until the ada is very soft and the liquid thickens slightly.

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   Add jaggery syrup: Add the strained jaggery syrup to the pot. Mix well. The payasam will turn a beautiful dark brown colour. Cook on medium heat for 8-10 minutes stirring regularly.

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   Add medium coconut milk: Add the second extraction coconut milk. Stir and simmer for another 8 minutes. The payasam will thicken and deepen in colour and flavour.

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   Add thick coconut milk: Reduce heat to the lowest setting. Add the first extraction thick coconut milk. Stir gently. Heat through for just 4-5 minutes — do not boil thick coconut milk.

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   Add ghee and dry fruits: Fry 2 tbsp cashews, 2 tbsp raisins and 2 tbsp coconut pieces cut into small bits in 2 tbsp ghee until golden. Add to the payasam along with half tsp cardamom powder and a pinch of dry ginger powder. Stir gently.

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    Serve: Ada Pradhaman is served at room temperature or slightly warm in small bowls or banana leaf cups. It is thick, intensely flavoured and deeply satisfying. It keeps well for 2-3 days refrigerated.