Ada pradhaman | Ada payasam | How to make ada payasam | Kk'stastymessage | How to make ada pradhaman

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat alternative.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Peanuts provide a similar crunch at a lower cost.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Regular milk is often less expensive and provides creaminess.

Melt the jaggery using 100ml of water and keep aside.

Heat a heavy bottom kadai with required amount of water, once it boils add ada and cook well until ada becomes soft.

After ada cooks well, transfer it into normal water to prevent stickiness, then drain the cold water and keep aside.

Heat a heavy bottom kadai with melted jaggery, add cooked ada and 2 tblspn ghee, again start cooking in the jaggery syrup until ada absorbs jaggery syrup and changes its color.

Add 2nd extracted coconut milk and cook for a few more minutes, once it thickens add 1st extracted coconut milk, pinch of salt, 2 tblspn ghee, cardamom and dry ginger powder mixture. Mix well and cook for 30 seconds, then switch off the flame.

Heat 2 tblspn ghee in a kadai, add chopped coconut and fry until it is golden in color, then add cashew nut and raisin, fry until it is golden in color and add the mixture to the payasam.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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