How to make Ada Pradhaman - SK Khazana -
A traditional sweet dish from Kerala that is made on most special occasions
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ada (अदा), Ghee (घी)
Cuisine : Kerala
Course : Mithais
For more recipes related to Ada Pradhaman - SK Khazana checkout Churma Laddoo, Churma Lapsi. You can also find more Mithais recipes like Kansar Kala Jamun Kopra Pak Lapsi
Ada Pradhaman - SK Khazana Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Ada Pradhaman - SK Khazana Recipe
Ada Ghee cup
Ghee 2 tablespoons
Cashewnuts 20-25
Raisins 2 tablespoons
Thin coconut milk 1 cup
Palm jaggery grared 1/2 cup
Thick coconut milk 1/2 cup
Green cardamom powder 1 pinch
Method
Step 1
Heat 2 tablespoons ghee in a deep non-stick pan. Add cashewnuts and raisins and fry till light golden in colour. Drain on absorbent paper.
Step 2
Add ada the ghee remaining in the pan and sauté till light golden brown in colour. Add 1 cup water and mix. Cook for 2-3 minutes.
Step 3
Add thin coconut milk and mix well. Cover and cook for 8-10 minutes or till the ada is soft taking care not to mash it.
Step 4
Add jaggery, mix well and continue cooking till the jaggery dissolves and the mixture thickens.
Step 5
Add thick coconut milk and mix. Reserve a few cashewnuts and raisins for garnish and add the rest to the pan. Stir well and heat through without boiling the mixture.
Step 6
Add cardamom powder and mix.
Step 7
Transfer into a serving bowls. Garnish with remaining fried cashewnuts and raisins and serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
