Ada pradhaman and Palada Pradhaman

#Ada Pradhaman  and #Palada Pradhaman

Ada Pradhaman

These two yummy kerala dish are made of Ada (Rice flakes) - The difference between the two is Ada pradhaman is made with coconut milk with jaggery whereas Palada pradhaman is made of milk and sugar.

Both are rich in taste and delicious.



Ingredients

Rice flakes/ Rice Ada - 75 g
Jaggery - 200g
Coconut milk - 1 full coconut milk (separate thick and medium milk)
Coconut pieces - 15 - 20 pieces
Ghee , cardamom powder, cashew nuts, raisins - as required

Method

The rice flakes used in this recipe can be found in kerala stores
I used double horse rice flakes.
This is how it looks

1. Fry the rice flakes in little ghee. This is done to avoid sticking.

2. Extract coconut milk from a whole coconut , separate the first 2 fresh thick coconut milk.

3. In a pan, pour the rest of the medium coconut milk and boil the ada

4. Meantime grate the jaggery and add to the boiled ada.

5. Once the ada is boiled and absorbed the coconut milk , add the thick coconut milk

6. Mix well and let the mixture boil in lower flame for 2-3 minutes.

7. Fry coconut pieces, nuts ,raisins in ghee and keep aside.

8. Remove from the flame, add fried nuts, raisins and cardomom powder.

Palada Pradhaman

Ingredients

Rice flakes - 75 g
Sugar - 2 medium sized cup
Milk - 250 ml
Grated coconut - some
Ghee , cardamom powder, cashew nuts, raisins - as required

1. Fry the rice flakes in little ghee. This is done to avoid sticking.

2. For 1 cup of rice flakes, add 1 cup of water and boil. Add the rice flakes once the water gets boiled

3. Meanwhile boil 250 ml of milk and grate some coconut.

4. Once the ada is boiled in water , add the milk into it.

5. Lower the flame and add 2 cups of sugar to it.

6. Let the gheer boil for 3 minutes and add grated coconut.

7. Remove from the flame, add fried nuts, raisins and cardomom powder.

Double ka Meeta (Hyderabadi Bread pudding)

Bread pudding dessert with loads of nuts and sweeeeet...
Recipe without Baking!

Ingredients

Milk - 1/2 litre
Sugar - 1 cup medium sized as shown in the above pic.
Water - 1 cup
Cardamom - 10 pieces
Cashew, Almond, Dry dates, Raisins - as required
Bread - 6 pieces
Milk powder - 2 tea spoon
Lime juice - 1 teaspoon
Saffron strands - few
Ghee - 150 ml


Step 1 : For 1 medium sized cup of sugar add same quantity of water and make them boil in lower flame.

Step 2 : Add some lemon drops and keep boiling until the syrup thickens. Syrup in same consistency as we do for Jamon.

Step 3 : Pour milk and boil in lower flame until it reduces to its half.


Step 4: Meanwhile in a wide bottomed pan- Take ghee and fry all the dry nuts.

Step 5:  Cut the bread into triangular shape and fry in the remaining ghee.. As bread will absorb all the ghee.. apply ghee to the sides of bread and fry until brown.

Step 6:  Add 2 teaspoon of milk powder in some water and mix well. Add some saffron strands to it.

Step 7: When milk is done to its half, add the milk powder paste and mix well. Boil until a thick Rabdi is formed.

Step 8 : When the syrup is done, add crushed cardamoms into it.

Step 9 : Now add the fried bread slices into the thickened sugar syrup.

Step 10 : Add the boiling milk Rabdi to into this and add fried nuts..

Yummy double ka Meeta is ready!!

Serve warmed...!!

Mango Custard with butterscotch topping

Yum yum Mango Custard!!

1. Mix custard powder in cold milk and add slowly to the boiling milk.

2. Mix well so that no lumps are formed . Continue stirring until you get smooth paste of custard

3. Cool the custard and add cut mangoes +  mango puree into it

4. Add nuts into the mango custard

5. Add Butterscotch toppings and serve chilled.

Dalia Kheer ( #Broken wheat Gheer, #Gothuma Rava Payasam)

Broken Wheat - low in cholesterol and has high nutritional benefits. Variety of dishes are possible with broken wheat such as Dalia dhal mix vegetable , Dalia upma, Dalia kichidi, Dalia Sweet pongal etc..

Dalia Kheer is one of the yummy kerala dessert which is simple to prepare..

Ingredients (Serves 5)

Dalia  - 150 g
Milk - 3 glass (medium sized)
Nuts / Raisins - as much as required
Jaggery - 2 medium sized cup ( powdered)
Cloves - few pieces (optional)
Cardamom powder - 1/2 a teaspoon
Ghee - 2 table spoon


1. Wash Dalia (Broken Wheat) thoroughly in water.

2. Pressure cook for 3 whistles by adding 1:3 of water.

3. While Dalia is being cooked, grate coconut and keep ready.

4. Powder the jaggery finely.


5.  Take a wide bottomed pan and add  2 table spoon of ghee. Fry nuts and raisins and remove them from fire.

6. In the same pan, add 3 medium sized glass of water and add the jaggery powder into it.

7. Let the Jaggery completely dissolve in water and add 3 glass of milk into it.

8. When milk starts to boil , add cooked Dalia and mix very well.

9. Let the mixture boil for few minutes so that the dalia will start absorbing the milk.

10. Add fried cashew nuts & raisins, cardamom powder, cloves to the mixture..

11. Add grated coconut and mix- check for the sweetness and add Jaggery if required.

Tip: Dalia tends to absorb liquid much quickly ; adding boiled milk or water before serving will be helpful.
Can be served chilled too ...

Delicious Almond (Badam) Kulfi

Summer treat ...... Yummy & Simple almond kulfi recipe

Ingredients ( 8 kulfis in medium sized moulds)

Milk - 500 ml
Milk powder - 2 tea spoon
Almonds (Badam) - 15 pieces
Bread - 1 slice
Cardamom powder - 1 tea spoon
Saffron strands - few (optional)
Sugar - 7 tea spoon


1. Soak 10 almonds in water for an hour and peel the skin.Add some nuts (optional)

2. Boil 500 ml milk in low flame until it reduce to its half.

3. Dip the bread in water/milk and make it as a paste.

4. Now, grind 2 tea spoon of milk powder, bread , peeled almonds , sugar and some milk to make a smooth paste.

{ Corn flour can be used as a substitute to milk powder }

5. Add this to the evaporating milk and mix well.

6. Cook until the mixture turns creamy by constant stirring.

7. Grate the remaining 5 almonds into finer pieces (along with the skin).

8. Add the grated almonds and cardamom powder to the creamy mixture.
   Optionally,soaked saffron strands can be added at this stage.

9. Allow this cool to room temperature and pour in Kulfi moulds.
Note:  If you do not have kulfi moulds, you can use a longer size conical tumbler made of steel /plastic.
          You can seal this air tight with a cling film and use ice cream stick.

10. Refrigerate (in freezer) for 6 hours to set.

11. Once set, show in running water and slowly remove the kulfi from the mould.


12. Delicious Kulfi is ready...

Try this variations too...
1. Pistachios / walnuts can be used  instead of almonds in the above recipe.
2. For Mango kulfi, do not grind almonds instead add mango fruit pulp to the creamy mixture, mix and set.