Happy Onam 2017! Onam is one of Kerala’s most awaited annual festivals and the 10-day festival is celebrated by Malayalis with much grandeur during the harvest period of late August and early September. According to the popular legend, Keralites celebrate this harvest festival as the homecoming of Kerala’s mythical king Mahabali. The festival is marked by various cultural events and a grand feast which is known as the Onasadya. The feast served on the humble banana leaf us held in the honor of the benevolent King, and it is indeed the highlight of Onam. With close to 26 different vegetarian preparations, the sweet dish offered at the end of a Sadhya meal eagerly awaited by almost everyone.Earlier we shared with you the recipe of Parippu Payasam, today we share with you two other sweet dish preparation that is served during the Onasadya. These recipe of Ada Pradhaman and Palada Pradhaman have been shared with us by Chef Prajit P Kumar, The Ashok in Delhi.
1/2 cup Rice Ada
1 1/4 cup jaggery
1 1/4 cup thin coconut milk
1/2 cup thick coconut milk
2 tablespoons coconut bits
2 tablespoons cashew nuts
2 tablespoons raisins
1/4 teaspoon cardamom powder
1-2 tablespoons +2 teaspoons ghee
In a heavy bottom pan, bring some water to boil, switch off and add the ada. Let it soak for 30 minutes. After 30 minutes, drain the water completely and rinse the ada 2-3 times in cold water. This is done to prevent the ada from sticking to each other. Drain the water completely. Keep it aside for some time. Crush jaggery and dissolve in water and strain it to remove impurities if any.
Now,heat 2 teaspoons of ghee and fry the cashew nuts, raisins and coconut pieces separately. Remove all the dry fruits from pan and keep them aside. In the same pan, heat more ghee and fry the ada in medium or low flame for 4-5 minutes.
Now add the jaggery water to the ada and cook in medium flame until it thickens. Once it thickens, add the thin coconut milk (1 1/4 cup). Cook on medium flame until it thickens again.
Once it thickens, add the thick coconut milk, fried cashew nuts, raisins, cardamom powder and coconut bits. Mix well and switch off the flame. Do not cook after adding the thick coconut milk. Ada Pradhaman is ready. Serve hot or chilled.
1/2 cup Rice Ada
3 cups milk
½ cup sugar
¼ teaspoon cardamom powder
1 tablespoon cashew nuts
1 tablespoon raisins
1/2 teaspoon butter or ghee
In a pan bring some water to boil, switch off and add the ada. Let it soak for 30 minutes. After 30 minutes, drain the water completely and rinse the ada 2-3 times in cold water to keep them from sticking to each other. Keep it aside after draining the water.
In a heavy bottom pan, boil 3 cups of milk. Boil it until it reduces to 2 1/2 cups. Then to the thickened milk add the washed ada and cook stirring in low flame until ada becomes soft.
To the ada and mix mixture, add sugar and cook for some more time. The color of the payasam will change to pale cream color. Mix cardamom powder and switch off the flame.
Ina different vessel, heat a teaspoon of ghee and fry cashew nuts and raisins separately. Add both the dry fruits to the payasam. Palada Pradhaman is ready to be served hot or chilled.