Ada Prathaman Recipe

Ada Prathaman is a jaggery-and-coconut-milk-based dessert. It tastes earthy and delicious and is made at the Onam festival.

Course Dessert

Cuisine Indian

Keyword ada prathaman

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings people

Calories 602kcal

Author Puja

Ingredients

For Ada

1 1/2 cup Rice Flour
1 1/2 tbsp Sugar
1/2 tbsp Ghee
2 cups Water or as needed

For Payasam

4-5 cups Jaggery grated
2 tbsp Ghee
1/3 cup Cashew
1/3 cup Raisins
1/2 cup Coconut Bits
5 cup Thick Milk
3 1/2 cup Thin Milk
10-12 Cardamom

Instructions

Method to make Ada

Mix rice flour, sugar and ghee. Mix well so that the ghee is absorbed into the rice flour and no bits remain.
Add water and stir well to form a lump free thin batter .
Bring water to boil in a covered steamer pan.
Grease the steamer rack with little ghee. Pour a few tbsp of batter on it. Swirl to coat evenly to form a thin layer.
Steam for about 2 to 5 minutes till set.When set the mix will begin to pull away from the sides.
Remove from the steamer and transfer to a cutting board and cut into bits.
Repeat the process with remaining batter.

Method of making Payasam

Heat jaggery by adding water until jaggery gets completely dissolved.
Strain over a metal strainer. Set aside.
Heat a heavy bottomed pan with ghee. Roast cashews until pale pink in medium flame and take it out in a plate.
Now add raisin, roast until it bloats.
Once done drain from ghee and keep aside.
In the same ghee, roast chopped coconut bits until golden and crisp.
Drain from ghee, set aside.
Now add cooked rice ada to the ghee and give it a quick stir.
Pour the jaggery syrup. Boil for 2-3 mins.
Lower the flame and slowly add 2nd extract coconut milk. Continue stirring and cook until it is reduced and thickened.
Add the thick coconut milk, stir well and cook till right before it reaches boil, then switch of the flame. Ensure not to allow the dish to boil at this stage, so keep your flame at low.
Add the cardamom powder, and give the dish a final stir.
Finally add roasted cashew, raisins, coconut and serve.
If the payasam turns out to be thick, you can add boiled and cooled cow’s milk to thin it out.
So Ada Prathaman is ready to be served.

Notes

Do not keep the dessert on high heat after adding the coconut milk or else it will split.

You may vary the quantity of ghee used in this recipe as per your taste.

Cook the ada well, otherwise, if you cook along with jaggery syrup, it will become chewier.

You can adjust the quantity of jaggery used in this recipe as per your taste.

The consistency of the payasam while switching off should be semi-thick as it thickens with time later, you can add a little cooled cow's milk to make it a little thin while serving if you feel the payasam is too thick.

The color of the prathaman light brown or dark brown mainly depends on the jaggery variety.

If you are lucky to have banana leaves handy, you can use that to make ada.

You can use the convenient steamer set up available in your kitchen to make ada. All you have to take care of is that the batter should be in a thin layer.

If you are using canned coconut milk, remove half of the cream and mix the rest. Use as 1st and 3rd extraction. Skip the second step.

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