Ada Pradhaman (Poha Version)
Ingredients:
- Tata Sampann Poha – 1 cup
- Jaggery – 1 cup (grated or chopped)
- Condensed Milk – ½ cup
- Coconut Milk – 1 cup (thick)
- Coconut Cream – ¼ cup
- Dried Coconut Powder – 2 tbsp
- Ghee – 2 tbsp
- Tata Sampann Panchmeva Mix – ¼ cup
- Water – as required
Preparation Steps:
- Prep Poha (Flattened Rice)
- Rinse poha thoroughly in water, drain, and set aside for 5 minutes to soften.
- Prepare Jaggery Syrup
- In a saucepan, add jaggery with ½ cup water.
- Heat gently until jaggery melts completely.
- Cook Poha
- In a heavy-bottomed pan, add the softened poha.
- Pour in the jaggery syrup and cook on low-medium flame for 3-4 minutes until poha absorbs the syrup.
- Add Dairy & Coconut Elements
- Stir in the condensed milk; mix well and cook for another 2–3 minutes.
- Add coconut milk and coconut cream; simmer on low heat for 3–4 minutes until the mixture thickens slightly.
- Add dried coconut powder and mix well.
- Temper Nuts & Raisins
- In a small pan, heat ghee.
- Fry Tata Sampann Panchmeva Mix until nuts get golden brown and raisins until they puff up.
- Pour this ghee along with nuts and raisins into the pradhaman. Mix well.
- Final Touch & Serve
- Check sweetness; adjust with more jaggery or condensed milk if needed.
- Serve warm or at room temperature, garnished with extra fried nuts or a drizzle of coconut cream if desired.
Tips:
- For extra richness, you can add a pinch of cardamom powder while simmering.
- Ensure not to boil after adding coconut milk to avoid curdling.
Enjoy your Tata Sampann Poha Ada Pradhaman—a fusion twist on the classic Kerala delicacy!
- Prepared By- Chef Deepak.
