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Palada Pradhaman/Milk Ada Pradhaman : Indian Food & Cooking Recipes
 

 

Contributed By: Sadhana Padmanabhan
Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  


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Ingredients

Cooking Instructions



Paladapradhaman is very popular dessert in Kerala .It is made on occasions likeVishu, Onam & marriage feasts.  This arich and delicious dessert and it is a fitting finale to the sadhya(feast),leaving your guest with unforgettable memories of the delicious Onam sadhya.

Ingredients:
Instantada                              1 cup
Wholemilk                              2 ½  cups
Evaporatedmilk                       1 tin
Water                                      1 cup  
Sugar                                      1 ½ cup
GreenCardmons                       6no.(crushed)
Saffron                                     a pinch
 Ghee                                       2 tbsp.
Cashews& almonds                   a handful

Method:
                           
  • Soak theadas in water for 30 minutes  Wash & drain in cold water 2-3 times untilwater is clean.
  • Place aheavy bottom vessel and add in one cup of water and allow it to boil. Add adainto it. When its almost cooked drain the water and keep aside.
  • Pour the milk , evaporated milk and saffron into the thick bottom non stick vessel,heat it.when it boils, add the sugar and continue boiling until it thickens.
  • When itis well reduced or thickened, add the cooked ada pieces into it.  Cook it in very low flame.
  • Finally addthe crushed cardamom powder to  the milk  and  mixwell. switch off the flame.
  • Blendthe well boiled milk and the ada together and remove from the flame only whenit reaches the consistency that makes it ready to serve
  •  Heat ghee and roast the cashew nuts and raisins and garnish on top.

Note:
You canmake ada at home. Here is the recipe.

Formaking fresh ada:

Unnakkalari (Raw rice)  - 1 cup.  Sugar  - 3 tsp. Coconut  - 1 tbsp.

  • Wash the unakkalari well and either powder it or grind it.
  • To this,add the sugar and the coconut oil, and mix it till it is slightly thinner thandosa batter consistency, but thick enough to be spread on a leaf. 
  • Tear thebanana leaf into five portions, remove the fibre, and spread the batter on eachleaf by hand. Flatten and smoothen it out.
  • Place avessel of water on the flame, and when it boils well, add the flattened adainto it.
  • When theada is cooked well, switch off the flame.
  • Drainthe water and when it cools, gently separate each ada from the leaf.
  • Cut theada into very small pieces.
  • Now adais ready for Pradhaman. 


Note:see my other  Ada Pradhaman recipe


  Celebrity Chef: Sadhana Padmanabhan
City: Redmond

Member of SeattleIndian.com
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