Ingredients:
- Good quality white rice - 1 cup
- Concentrated milk - 2 litres
- Sugar - 2 cups
- Powdered elaichi - 2 sp
- Saffron - little
- Broken cashewnuts - 10
- Kismis [Resins] - 10
- Ghee - 2 tbl sp
Method:
Wash the rice well. Add 3 cups of milk & pressure cook. After that open the cooker & add the remaining milk, sugar & boil well. Stir continuously, add powdered elaichi, saffron & remove from the fire. Half cup condensed milk can be mixed in this time. Boil 10 mins more in low flame till the payasam become thick. Then fry cashewnuts & kismis in the ghee & add it to the payasam. Your pal payasam is ready to serve.
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Ingredients:
- Adas [ Ready made adas are available in market] - 1 cup
- Ripe coconut - 1 [Extract the milk 3 times ]
- Jaggery - 1 1/2 cups
- Powdered cardamom - 1/2 sp
- Ghee - 3 tbls sp
- Coconut pieces - 1/4 cup [Fried in ghee to a golden colour]
- Cashewnut - 1/4 cup [Fried in a ghee to a golden colour].
Method:
Take one big vessel, put the adas in the vessel, pour hot water to that & keep aside for 20 mins.Then drain the water. After that grate the coconut, blend in a mixer, keep in a vessel, pour 1 1/2 cup hot boiling water & allow to cool by itself. Squeeze out to get thick milk. [1st extracted milk]. In this way extract the milk 3 times. Then keep one heavy bottomed wide mouth vessel in the gas & heat the ghee, add coconut bits, cashewnuts, adas & fry for 5 mins. Then add the coconut milk in the reverse order, add the 3rd extracted milk first & boil well till it is reduced to half the quantity. Add the 2nd extracted milk & when its reduced to 1/2, add the jaggery & boil well. At last just before removing, add the 1st extracted thick coconut milk, powdered cardamom & stir well & allow to boil in a lower flame for 5 mins. Remove from the gas. Your ada pradhaman is ready. Serve it cool or hot.
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