Ada Pradhaman

Ada Pradhaman (with coconut milk)

200 g Ada (packet)

1 kg jaggery, melted and strained

3 coconut. Extract milk and keep 1^st, 2^nd & 3^rd milk separately.

2-3 tbsp Kaju-kismis

1 tsp powdered elaichi

1 tbsp pure ghee

Heat ghee in kadai , add kaju-kismis in it and fry till brown. Cool and keep aside.

Break Ada pieces into small pieces. Pour Hot water over it. Water should be enough to absorb the ada (also, ada will expand in the hot water when it gets cooked). Let it cool till it becomes soft (around 20 minutes). In a vessel, boil jaggery with 2^nd & 3^rd milk for around 5-10 minutes. Drain excess water from the Ada. Now add ada and cook till it blends well with jaggery (around 20-25 minutes). Now, lower flame and add 1^st milk and let it simmer for sometime.  Garnish with kaju-kismis and elaichi powder.

Ada Pradhaman (with packet milk)

Ingredients, same as above. Replace coconut milk with packet milk.

Boil 2 litres milk till it becomes 3/4^th. Drain excess water from the Ada (soaked in hot water) add it to the milk. Keep stirring on slow fire for 5-10 minutes. Keep it aside for 10-15 minutes. Now Add jaggery or sugar and stir it slowly till its fully blended. Garnish with kaju-kismis and elaichi powder. 

PS: Jaggery is added after the milk is cooled little as chance of it getting curdled is there.