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Ada Payasam Recipe

Kerala style kheer.

  • Prep time:
  • 20mins
  • cook time:
  • 2hrs 0mins
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Recipe Notes

Refrigerate in an airtight container for 2-3 days

Tags

  • #RegionalDishes
  • #Contest161
  • #Gotochef
Ingredients

Ingredients For Ada Payasam Recipe

Methods
  • 1. Boil water in a large thick-bottomed cooking pot over medium heat.
  • 2. Add the ready-made rice ada into the boiling water and let it cook for 5 minutes over a medium flame
  • 3. Keep stirring occasionally to prevent the ada from sticking to the vessel
  • 4. Remove from heat and strain the ada using a metal colander. Keep aside and let it cool
  • 5. Heat a separate pan, add 1 tbsp of ghee and add cashews from the garnish list and roast it till it turns golden brown. Once done, transfer to a small bowl and let it cool
  • 6. Repeat the process by heating another tbsp of ghee and add thinly sliced coconut to it this time, roast them till it is light brown. Transfer to a bowl and keep aside
  • 7. Heat a large saucepan, melt jaggery by pouring ½ cup of water and jaggery, heat it for few minutes on a medium flameStrain the melted jaggery over a muslin cloth or a strainer to get rid of the syrup from any impurities
  • 8. Once done, pour it back into the saucepan. Add in the cooked rice ada and mix completely over a medium flame. Keep stirring while the sweet ada gets cooked and starts to separate from the sides
  • 9. Add the remaining ghee to this and continue to stir. Pour the 3rd extract of coconut milk and add a pinch of salt. Allow the milk to thicken and reduce in quantity, once it does add the 2nd extract of coconut milk
  • 10. Continue to heat it as the second addition also reduces. Add the 1st extract of coconut milk and pinch of salt and stir but don’t let it boil
  • 11. Turn off the flame after roughly 5 minutes
  • 12. Add the roasted coconut and cashew nuts, cardamom powder and ginger powder as garnish
  • 13. Close the pan with a lid for 5 minutes and serve hot!

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