Ada Pradhaman

Rice Ada - 2 cups

Jaggery - 1 kg (grated)

Coconut - 2 nos (grated)

Sabudhana - 100 gms

Raisins - 1/2 cup

Cashew nut - 1/2 cup

Ghee - 1/2 cup

Cardamom powder - 1/2 tsp

Sugar - 4 tsp




Boil water in a large vessel, put the rice ada and immediately take it out of stove, close it with a lid. Keep aside. After 45 minutes, take the ada and wash it thoroughly in cold water till it becomes soft. Heat a large heavy based pan, put the ghee, jaggery and keep stirring till it dissolves completely, now put the ada and keep stirring. Stir till the mixture becomes very thick.

Grind the grated coconut with little water, drain and take the first milk, now again pour little water in the left over coconut and blend well. Drain again to get the second milk. Do the same for third milk. Keep the three separately.

Now pour the third milk and keep stirring, Let it boil for sometime, add sabhudhana to it, now pour the second milk and keep stirring, let it boil for 20 minutes. Now pour the first milk, sugar and off the stove immediately before boiling.

Fry the raisins and cashew in ghee in a separate pan till it becomes brown and raisins puffs up. Put this in the payasam, At last put the cardamom powder to it and stir once. Serve hot.