Preparation Time: 15 minutes
Cooking Time: 30 minutes
250 gms ribbon ada (rice ada or rice flakes, store bought)
500 gms jaggery
2 ½ tbsp of clarified butter
250 ml first press of coconut milk
500 ml second press of coconut milk
600 ml third press of coconut milk
2 tsp tapioca pearls or sago (soaked in water for 3 hours)
1 tsp cardamom powder
1 tsp dried ginger powder
2 tbsp coconut (chopped)
100 gms cashew nuts
50 gms raisins
In a pan, bring 1 ½ litres of water to a boil. Add one teaspoon of clarified butter and mix it. Then add the rice ada and stir gently. Turn off the flame. Cover and keep it for half an hour.
In another pan, heat the jaggery in ¾ cup of water.
After 30 minutes, drain the water using a strainer. Then wash the ada in cold water two to three times and keep it aside.
Boil the filtered jaggery syrup in a pan.
Add the cooked rice ada into the jaggery syrup and mix well. Cook on a medium flame for about 12 minutes or until the jaggery thickens.
Add the third press of coconut milk and allow to boil.
Add the soaked sago and mix well. Cook for about 4 to 5 minutes on a medium flame.
Add the second press of coconut milk and allow to boil. Add the cardamom powder and dry ginger powder at this stage and mix well. Cook for a few minutes.
Add the first press of coconut milk and heat it on low flame. Do not boil or cook after adding the thick first press of coconut milk. Turn off the flame.
Heat 2 tablespoons of clarified butter in a saucepan. Fry the chopped coconut chips, cashews, and raisins separately, till they turn slightly golden.
Finally, add the roasted cashews, raisins, coconut chips into the pradhaman and serve warm.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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