Here is a heavenly dessert fit for the Gods and you too...
It is Palada Pradhaman , a milk based kheer unique to God's own country- Kerala.
No Sadya (Festive meal) is complete in Kerala without a liberal helping of Palada Pradhaman...
The traditional Palada preparation is rather laborious - it involves a lot of soaking,grinding and steaming while preparing the Ada but with the availability of Instant ada over the counter in any good departmental stores,preparing this pradhaman has become very easy.
INGREDIENTS
- FULL FAT MILK -2 LITERS
- READY TO COOK PALADA -1 1/2 CUPS
- SUGAR -2 CUPS
- POWDERED ELAICHI -1/4 TEASPOON
- CASHEW NUTS FRIED IN GHEE -1 TABLESPOON
METHOD
- Soak the ada in water for 10 minutes.
- Boil the ada in water till they are cooked to a tender consistency.
- Meanwhile ,boil the milk ,stirring continuously ,till it is reduced to 2/3 of it's original volume.
- Drained the cooked adas. Cool well in cold water.Drain.
- Add the adas to the boiling milk and cook continuously for 5 more minutes.
- Bring to a simmer.
- Add the sugar and elaichi powder.
- Remove from heat.
- Garnish with fried cashew nuts (preferably broken bits).
- Serve hot or after it is cooled.
Summer time is the time for mangoes and jackfruits...
And what can be a more appropriate time to make Chakka Pradhaman...Palaapazha payasam...(Jackfruit kheer)
Here arrives a fresh ,full ,ripe chakka /Jack fruit and the whole family is making uncalled for visits to get a whiff of the fragrance of this fruit ....
Yes...Cutting it open is a laborious task and I eagerly welcome a helping hand from my maid or family members and once the fruit is cut open... segments are removed out,the seeds and fibers are removed and cleaned ....(mind you ....it takes a lot of time and patience)
Now, the plates of chakka/palaapazham is served with a dollop of honey and I immediately reserve a portion of the fruit for my delicious CHAKKA PRADHAMAN....
INGREDIENT
- JACKFRUIT SEGMENTS-1 LITER
- POWDERED JAGGERY-1/2 LITER
- COCONUT MILK OF 1 COCONUT
- SMALL COCONUT BITS OR CASHEW NUTS-1 TABLESPOON
- POWDERED CARDAMOM-1/4 TEASPOON
- GHEE-2 TEASPOONS
METHOD
- Clean and cut the jack fruit into smaller bits.Pressure cook with little water till soft.
- Cool.
- Grind to a paste in a mixer.
- Make a sugar syrup with a little water and jaggery.(Filter it when the sugar is just dissolved and then boil it to a thin syrup)
- Now add the jack fruit paste to the sugar syrup.
- Bring to a boil.
- Add the coconut milk extracted from a freshly grated coconut and add to the mixture .
- Add the powdered cardamom.
- Simmer lightly.
- Remove from heat.
- Heat the ghee and fry the coconut bits/cashew nuts and garnish the pradhaman with them.
- The traditional Pradhaman has only chewy fried coconut bits added to it but I personally prefer fried cashewnuts which adds to the taste.
- Serve hot or cold.
- The quantity of jaggery may be adjusted as per your preference and the sweetness of the fruit but care should be taken that the the sweetness of jaggery should not mask the sweet taste of the jack fruit.
- No festive lunch in Kerala is complete without this pradhaman.
INGREDIENTS
- ASH GOURD
- (POOSANIKAAI) -1/2 KG
- PUMPKIN
- (PARANGIKKAI) -1/4 KGCOW PEAS
- (KAARAAMANI) - 1/2 CUP
- GREEN CHILLIES - 6
- DILUTED COCONUT
- MILK -2 CUPS
- THICK COCONUT
- MILK - 3 CUPS
- COCONUT OIL - 3 TEASPOONS
- SALT TO TASTE
- CURRY LEAVES FOR GARNISHING
METHOD
1.SLICE ASH GOURD AND PUMPKIN INTO THIN 1 - 1 1/2 INCH SQUARES.
2.PRESSURE COOK THE COW PEAS.
3. COOK THE ASH GOURD AND PUMPKIN SEPRATELY IN THIN COCONUT MILK
(2 ND EXTRACTION) TILL DONE.
4.MIX THE COOKED VEGETABLES ,COW PEAS,SLIT GREEN CHILLIES ,SALT TO TASTE AND SIMMER WELL. ADD THE REST OF THE THICK COCONUT MILK AND SIMMER FOR A MINUTE.
5.ADD THE CURRY LEAVES AND COCONUT MILK.
6. ADD THE COCONUT OIL.STIR WELL.REMOVE FROM HEAT.
7.SERVE HOT WITH RICE AS A SIDE DISH.
# THIS IS A VERY POPULAR DISH IN KERALA- ESPECIALLY, IN PALGHAT CUISINE.
# THOSE WHO WANT A SMALL VARIATION -CAN ADD JUST ASH GOURD OR EVEN SOME SLICES OF RAW PINEAPPLE ALONG WITH ASH GOURD.
