Here I am presenting everyone`s favorite Ada Pradhaman ……Hope u all will like this and surely try this .
Ada -1 packet (200gm)
1st extract of Coconut milk-3cup
2nd extract of coconut milk-3cup
3rd extract of coconut milk-4cup
Coconut pieces-few(cut in to small pieces)
Dried ginger powder-1tsp
Grate 4 coconut and grind it in a mixer adding 2 cup of water and extract the first milk ….
U will get 3 glass of thick milk(1st extract)..
Then add 3 glass of water to the ground coconut and grind again and extract 3 cup of milk (2nd extract)..
Now add 4 glass of water and grind it again and extract 4 cup of milk ( 3rd extract) ..Keep all the milk aside …
Now boil 1/2 cup of water and jaggery ..Keep on stirring till it get melt..
Add ada in 8 glass of boiling water and cook well. (If the ada is long in size cut into pieces by hand).Once it become very soft remove from the fire and drain them … or u can pressure cook ada in medium flame for one whistle .. Drain and pour cold water over them until the stickiness goes .. .
Now pressure cook the sago(chauwari) in 4 glass of water …One whistle is enough ..When done it will appear to be transparent and soft …Drain them and keep that also aside… (optional) .U can make ada pradhaman with out sago.
Fry coconut ,cashews in 1 tbsp of ghee and keep it aside( fry them separately) .
Heat a thick deep bottomed pan or uruli and add melted jaggery ..Now add the cooked ada and sago together in to the jaggery and stir well .(Sometime u will find the ada to be hard and sticky ,don`t worry it will get separate and become soft while stirring ) ..Stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan..
Now add 50 gm of ghee in to it and stir well.
Then add the 3rd milk and mix well it till boils..Cook till it becomes thick .Add one pinch of salt .When it become thick, add the 2nd milk and stir well until it become thick again..
Now add the 1st extract (onnam palm) and stir well..Dont boil..
Remove from the fire and add the fried cashew nuts and coconut …Add the cardamom powder and dry ginger powder and close the pan with a tight lid for 5 minutes..Mix well…So ur tasty Ada Pradhaman is ready to serve …..
If u feel ur pradhaman to be too thick u can dilute it by adding more thick coconut milk or drinking milk.Follow the same when u feel that the pradhaman is sweeter than ur preference.The jaggery i get here is golden colour,thats y my adapradhaman looks golden .. If u can able to buy dark sharkkara then the payasam will be little bit brownish colour 🙂