It’s Onam next week and how better can it get to post my first payasam recipe? So here you go, my Sadya dessert for this season… Ada Pradhaman!  As a Malayalee, payasam resonates festivity & tradition. Be it our festivals like Onam, Vishu or celebrations like marriages and birthdays, it is served as the dessert of happiness. Payasam is served as the dessert course in Sadya,  and is also served as the prasadam in temples (I’d drool for it!).  Payasam a.k.a Kheer is a term which commonly refers to authentic, syrupy, milk-based Indian desserts. Every state in India has their own version of this dessert, which varies based on spices used, type of milk, cooking method, the core ingredient like ada, vermicelli, lentils, fruits, and so on. Among them, vermicelli a.k.a semiya payasam is popular throughout the country.

Ada pradhaman is a sweet delicacy of Kerala which is made out of rice flakes simmered in a jaggery n coconut milk sauce, flavored with cardamom and dry ginger powder. The use of three versions of coconut milk with varying thickness is the highlight of this recipe and is key to the perfection of this dish. The cooking process is tedious, but is worth the effort. Traditionally, freshly squeezed coconut milk is used and tastes way better, but to ease the cook you can use store bought coconut milk or coconut milk powder and adjust its thickness with water.

There are different types of ada available in the market, some are made with rice flour and some with maida (all-purpose flour). Both works equally good for this recipe, however ada made with rice flour is my personal choice. Also, ada comes in different shapes; long strands, bite sized, thin granules, etc. You can also make your own ada (preferred), although that in itself is a time taking process. Instead you can buy store bought ones, I’ve used Nirapara brand’s thin granule sized rice ada which I personally do not prefer, but had no other choice due to the unavailability of other options in my town.

Pro tip: Payasam is delicious on its own, but also elevates it a level  further when savored with banana and pappadam… Ask any Malayalee!

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

Print

Ada Pradhaman

Rich n Luscious Kerala Style Ada Pradhaman Payasam …!! Made with Rice Flakes, Jaggery & Coconut Milk, the Perfect Festive Delicacy!

Course Dessert

Cuisine Indian

Keyword ada pradhaman, kerala, payasam, sadya

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 7

Author Akhila

Ingredients

• 200 g Ada (1 packet)
• Water (as required)
• 400 gm (15 oz appro. ) ശർക്കര / Jaggery
• 2½ cup മൂന്നാം പാൽ / thin coconut milk
• 1¾ cup രണ്ടാം പാൽ / semi-thick coconut milk
• 1 cup ഒന്നാം പാൽ / thick coconut milk
• ¼ cup + 1 tbsp ghee or more
• 1 tsp cardamom powder
• 1 tsp ചുക്ക് പൊടി / dry ginger powder (optional)
• 2 tbsp Cashews
• 2 tbsp Raisins
• 2 tbsp തേങ്ങാ കൊത്ത് / coconut bites

Instructions

• To prepare ada: Wash the ada 2-3 times in water until its rinses off clear, then drain and keep aside. Fill half of a heavy bottomed pan with water and bring to a boil. Once it starts boiling, add the washed ada and cook until it turns soft (should be mashable between your fingers). Drain and rinse the cooked ada under cold water (to prevent over-cooking) and keep aside.
• Prepare jaggery syrup: Add jaggery to a pan with 2 cups of water and heat on a medium flame. When the jaggery is completely melted into a lightly syrupy texture, strain it (to remove impurities and keep aside.
• Prepare coconut milk: You can use store bought coconut milk, coconut milk powder, or grated coconut, to prepare thin (മൂന്നാം പാൽ), semi-thick (രണ്ടാം പാൽ) and thick coconut milk (ഒന്നാം പാൽ). Keep aside.
• Prepare garnishes: Heat ghee in a pan and fry cashews, raisins and coconut bites separately, keep aside.
• For the payasam: Onto a heavy bottomed pan / ഉരുളി, add the melted jaggery, cooked ada, and heat on a medium flame. Allow the ada to cook in the jaggery syrup until it is reduced and thickened, constantly stirring it to prevent from sticking to the bottom of the pan. Add ¼ cup ghee while stirring the ada.
• Reduce the flame to a low and add the thin coconut milk (മൂന്നാം പാൽ). Continue stirring and cook until it is reduced and thickened.
• Now add the semi-thick coconut milk (രണ്ടാം പാൽ). Continue stirring and cook until it is reduced and thickened.
• Add the thick coconut milk, stir well and cook till right before it reaches boil, then switch of the flame. Ensure not to allow the dish to boil at this stage, so keep your flame at low.
• Add the cardamom powder, dry ginger powder, fried cashews, raisins and coconut bites. Add an extra 1 tbsp ghee (or more, if you like it’s taste), and give the dish a final stir.
• If the payasam turns out to be thick, you can add boiled n cooled cow’s milk to thin it out.
• Serve hot! Banana and Pappadam are malayalee’s favorite sides which are served Ada Pradhaman.

Notes

• I have used Nirapara brand’s ada (rice based) in this recipe as I have none other available locally. These are thin rice flakes and not my personal favorite, I would recommend using bigger sized rice ada.
• You can also use maida ada (all-purpose flour based) which works fine.
• You may vary the quantity of ghee used in this recipe per your palette.

The post Ada Pradhaman / Rice Flakes Jaggery Pudding appeared first on Pepper Delight.

“Sharing is caring” and sometimes when you share your knowledge, it becomes an inspiration for others too. On that note, I am starting my new segment of Guest Post Series by introducing my first guest writer, Beena Rajan.
I have known Beena aunty for a while as my friend’s mom, but lately did I get to know her well as an amazing cook, a hidden talent with a strong passion for cooking. Since I’ve opened my blog, she has been an active follower, critic, a silent mentor, and has given me a lot of valuable feedbacks, suggesting wonderful ideas to cook (White Chocolate Mango Mousse), helping me with my baking doubts (Christmas Fruit Cake), and taking me through a valuable learning phase. With her amazing experience in cooking, interest in experimenting, talent in combining modern and traditional styles to create unique fusion recipes, and the influence and inspiration she has been, I cannot think of anybody else best suited to be my first guest writer.

This fusion recipe from Beena aunty, Kheer aka Payasam with Mango Mousse is simply delicious. The blend of Kheer with dates gives it a subtle flavour making it well balanced with the fruity mango flavour. I am sure that this fusion combination can definitely woow your guests for any occasion. And another major advantage of this dessert is, it is a make-ahead recipe which allows you to plan your desserts early when arranging parties.

So go give it a try and let us know how it turns out in the comment section below.
Photo Credits: Pepper Delight

I am so excited to have Beena Aunty here, off to You!

Hello everyone, I am Beena Rajan. I am a daughter, wife, mother and mom-in-law. I am no blogger, just someone who loves food and appreciates good food. My experience in cooking comes from no professional training, but from the many dishes that I’ve cooked over and over again for my loved ones and friends. Thankfully, I’ve a family that loves my cooking (on many occasions critique my cooking too).

I grew up in Calicut, in the Malabar region of Kerala, known for sumptuous food and great recipes. I enjoy the food from this region and love cooking them too. At cooking, I’ve been inspired the most by my mother; an excellent cook who uses swift and perfect cooking techniques. Her effortless way of cooking and methods continue to amaze me.

As a young wife, my husband’s interest in food encouraged me to experiment with new recipes and gave me the confidence to repeat them at dinner parties for friends and family. My husband, with a heart that is full of love for good food, is another person who has influenced my cooking. He enjoys eating out at restaurants, and this also gives me ideas on new recipes. We love entertaining too and having friends and family over at our place; which give me opportunities to try different recipes.

I enjoy cooking vegetarian and non-vegetarian food and believe that a true foodie is someone who is willing to try a variety of food and not just a particular type of cuisine…
As for bad experiences and failures, I’ve encountered too many…Some of them have been very disappointing and my husband and kids called them “Beena’s flops”, but  it’s these “flops” that helped me improve my skills at cooking and made me a better cook.

So this is what I’ve to say to all of you who have just started cooking – “Don’t be afraid to try something new, follow the recipes, use good ingredients and be sure that you can create delicious food…”.

Enjoy, Happy Cooking !!!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Print

Guest Post: Fusion Dessert- Kheer with Mango Mousse

An Indian inspired Fusion of Kheer blended in a Dates Puree, paired up with a Tropical Mango Mousse…!! 

Course Dessert

Cuisine Indian

Keyword dessert, kheer, mango mousse

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Beena Rajan

Ingredients

For Mango Mousse

• 3 mangoes
• 1 package of unflavored gelatin
• 1 cup mango juice/water

For Kheer/Payasam

• 3 tbsp ghee/butter
• 1 1/2 cup vermicelli
• 1/4 cup cashews
• 1/4 cup almonds
• 5 dates (seedless)
• 4+1/4 cup full cream milk
• 1/2 cup condensed milk
• 3 tbsp sugar

Instructions

For Mango Mousse

• Puree mangoes in a blender until smooth. 
• Add the gelatin powder to a microwave safe cup of mango juice or water. Allow it to sit for 10 mins. Stir well. 
• Place the cup in a microwave and heat for one minute. Mix and stir the gelatin liquid into the mango puree. 
• To create the angled presentation, place the serving glasses in a muffin tray at your preferred angle. You may want to line the tray first with paper napkins so that the glasses stay firm.
• Carefully pour the mango mixture into the serving glasses.
• Place the tray in a refrigerator and chill for 2hrs to let the mango mousse set.

For Kheer / Payasam

• Soak the dates in ¼ cup milk for 15-20 mins to allow it to soften. 
• Heat butter/ghee in a pan and roast the vermicelli until it turns golden brown. Transfer to a bowl and keep aside. 
• In the same pan, roast cashews and almonds, transfer, and chop into bite sized pieces. 
• Pour the remaining milk to a separate pan and bring to boil on a high flame. Then lower the flame and heat it till it is reduced to half. 
• In the meantime, blend dates along with 2-3 tbsp of its soaking milk to make a paste. Keep aside. 
• Add the roasted vermicelli to the reduced milk pan, followed by adding condensed milk. 
• Add the dates puree and sugar, stir well. You can add more sugar if needed. 
• Simmer for 10- 12 mins, it will turn slightly thick. Take the pan off from the flame and allow it to cool down completely. Your Kheer is ready.
• Pour the Kheer to the prepared mango mousse filled serving glasses, and chill for 20 mins. Top with chopped nuts. 

Notes

1. The sweetness of this recipe is well balanced with dates and mango. If you prefer your dessert to be sweeter, add more sugar during the kheer preparation.
2. For the perfect angled effect, arrange glasses in a cupcake pan first and then pour the mousse, this helps to make it clean and neat without any spills or stains. 

The post Guest Post: Fusion Dessert – Kheer with Mango Mousse appeared first on Pepper Delight.