From the beautifully and grandly ornamented elephants to the wild Pulikali artists and from the massive snake boats ready to race line up at the shore to the flawless floral carpet, this celebration paints the state in greater beauty than you can envision. Onam is a secular festival that holds significant importance for the Hindus. However, the grand festivities of this ancient festival eliminate all the religious disparities and propagate harmony in society. You'd think that's a very interesting aspect of the festival. But what's really the most exciting aspect of this festival is that it is a celebration of the return of a demon king. And it only gets better. This demon king was a generous and just ruler, so much so that his subjects adored him, and gods were jealous. And well, the rest is an ancient legend!
However, the best part of it all is Food. Onam is one festival where people enjoy every bit of the 21 to 28 dishes with a minimum of 4 kinds of payasam. And no, we don't serve it all at once. There are several rounds of serving before we get to the desserts. But it does not end there. There is a strict placement for each dish, and they are served in a specific order. Before you ask, yes, there is a reason why it's done that way. There is Ayurvedic science behind the plating and order of eating a Kerala Sadhya. Now that we have given you an insight into this raved culturally rich festival, let's really address why we are here: The Payasam. Payasam is always the end goal. So, brothers and sisters with a sweet tooth and the ones who love this specific dessert - out of the many varieties of recipes we have, we'll guide you through the most famous one because Onam would definitely be incomplete without – Ada Pradhaman.
1 cup Rice ada
1 cup Jaggery, grated
1/2 cup Water
1 cup Coconut milk, thick (1st extract)
1-1/2 cups Coconut milk (2nd & 3rd extract)
5 Cashew nuts
7 Sultana Raisins
2 teaspoons Fresh coconut, slices
1/2 teaspoon Cardamom Powder (Elaichi)
Milky Mist Ghee, as required
Method of Preparation
Cook the rice ada in water until soft, like boiling pasta.
Then strain the ada and wash it in water and keep it aside.
Take a small bowl and soak grated jaggery in 1/2 cup of clean water till jaggery melts. Strain through a fine sieve and collect the syrup and discard the impurities. Keep it aside.
In a Tawa, heat 2 tbsp ghee and fry cashews, coconut pieces, and kismis in a steady progression till they are golden brown and keep it aside.
In the same wok, add 1 tablespoon ghee and sauté the rice ada for a minute.
After a minute, add the jaggery syrup to the ada and allow it to cook on medium flame till the jaggery starts to thicken.
Add the thin coconut milk and continue to mix it on a medium flame till it thickens. Add some cardamom powder, fried cashews, raisins, and thick coconut milk, and turn off the gas immediately. Don't boil or cook after adding the thick milk.
Garnish with a few fried cashews and serve hot or cold.
Ada pradhaman is held in the highest esteem among payasam and for a good reason. You'll know when you finish making it, and your house smells of its sweet aroma. However, If you aren't up for the task, Milky Mist has always got your back with some equally mouth-watering Payasam. Be sure to try out our daily dose of nutrition with Milky Mist Payasam!