PALADA PRADHAMAN

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.

VELLA AVAL / SWEET POHA

Here is a tasty and simple dessert straight from my Grandma's kitchen....

It is delicious and filling and  can be prepared in less than 15 minutes...

This dessert is a tasty and healthy alternative to the modern day pastries ...

Usually it is prepared on Gokulashtami /Sri Krishna Jayanthi / Janmashtami day and offered to Lord Sri Krishna  to symbolically remind us of Kuchela's offering aval to Sri Krishna who partakes it happily and showers Kuchela with wealth, joy and prosperity...

INGREDIENTS

• AVAL /RICE FLAKES /POHA-2 CUPS
• POWDERED JAGGERY-1 3/4 CUP
• POWDERED ELAICHI-1/4 TEASPOON
• GRATED COCONUT -1 CUP
• GHEE-3 TABLESPOONS
• FRIED CASHEW NUTS-  8 - 10

METHOD

• Dry roast the aval in a kadai for a minute.
• Powder it coarsely for 1/2 a minute in a mixer.
• Soak the powdered aval with just enough water  for 7-8 minutes if the aval is the hard variety.(If it is the thin aval this stem may be skipped  or you may soak it for just 30 seconds).

•  Heat the powdered jaggery  with just enough water cover it.
• Dissolve and boil till you get a nice aroma .

• Now ,add the soaked aval and grated  coconut to the jaggery syrup.
• Continue stirring till the syrup is absorbed and it leaves the sides of the pan.
• Now add the elaichi and fried cashew nuts and garnish.
• Serve hot or a little cool.

• This dessert is usually home made of offered in temples and is not usually available in restaurants or sweet shops.

SAKKARAI PONGAL / CHAKKARAI PONGAL

A bowl of delectable, sweet Sakkarai Pongal....

INGREDIENTS

• RAW RICE-1 CUP
• MOONG DHAL-1/2 CUP
• JAGGERY -1 CUP
• MILK-1 CUP
• POWDERED ELAICHI-1/2 TEASPOON
• GHEE-1 CUP
• CASHEWNUTS- 10 to 12
• RAISINS -1 TABLESPOON

METHOD

• Powder the jaggery. Dissolve in hot water.Strain the impurities .
• Roast the moong dhal slightly.
• Wash and clean the rice.
• Pressure cook the rice and dhal together with 4- 4.5 cups of water till well done.
• Remove from the cooker and mash well.
• Bring the strained jaggery syrup to a boil.
• Now add the mashed ride-dhal mixture to the boiling syrup.
• Mix well.
• Add the milk and cook till it becomes a homogenous mixture.
• Now,add the milk and simmer for a while.
• Heat the ghee.
• Fry the raisins .Add to the pongal.
• Fry the cashew nuts.Add to the pongal.
• Now,add the powdered elaichi and the rest of the ghee.
• Simmer till the ghee is mixed well with the pongal.You can add more ghee to this dish while serving .

CHAKKA PRADHAMAN/JACK FRUIT KHEER/PALAAPAZHA PAYASAM

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.