ADA PRADHAMAN(KHEER)

ADA PRADHAMAN(KHEER)

This kheer  is prepared using rice flakes/maida flakes, called ada in malayalam. This ingredient can be made at home. It is also available in south Indian stores.. This kheer is prepared during festivals and family/social functions in Kerala. It is a very delicious kheer.
Ingredients for ada:
raw rice flour-1 cup and
salt-a pinch.
Method:
Mix flour and salt and make a semi thick batter(dosa consistency).
Spread the batter on small pieces of banana leaf,  roll it ccompletely and steam it in a cooker for 10 mts.
Remove from the cooker and wait to cool.
Remove the cooked batter called ada from the leaf and cut into small pieces. Ada is ready for making kheer.
Maida ada can also be prepared in the same way.
Ingredients for kheer:
ada- the quantity already given above,
jagerry-2 cups,
coconut milk-1 coconut extract,(1st and 2nd extract)
cashewnuts-10(to be cut into pieces),
kismis-1 tbsp,
ghee-1 tbsp,
cardamom powder-1/2 tsp.
Method:
Mix jagerry and 2nd coconut milk and boil in a heavy bottom vessel.
Add the ada and cook for 2 mts(Do not cook more as otherwise, it will get dissolved in the liquid).
Add the 1st coconut milk and boil for another 1 minute.
Remove from the flame.
Fry cashewnuts and kismis in ghee and add to the kheer along with cardamom powder.
Ada pradhaman is ready to serve.


If ready-made ada is used, fry the ada in little ghee first and cook in water and 2nd coconut milk  for a little longer time, then add jagerry. The remaining process is the same as above.

The extraction of coconut milk is explained in another post.

PALADA PRADHAMAN(KHEER)

PALADA PRADHAMAN(KHEER)

This is also a variety of ada kheer with milk in place of coconut milk. It  is as delicious as the ada pradhaman detailed elsewhere on the same page.
Ingredients:
ada-1 cup,
sugar-2 cups,
milk-1 litre,
cashewnuts-10(to be cut into pieces),
kismis-1 tbsp,
ghee-2 tsps and
cardamom powder-1/2 tsp.
Method:
Ada is prepared in the same way as explained under Ada Pradhaman on the same page.
Boil milk.
Add ada and cook for 2 mts.
Add the sugar and cook the contents for another 10 mts on low flame to get a thick consistency for the kheer.
Remove from the flame.
Fry the cashewnuts and kismis in ghee and add to the kheer along with cardamom powder.
Mix well.
The Palada Pradhaman is ready.