Ada Pradhaman With Cadbury Dairy Milk Silk For Onam Recipe

Directions

Melt the grated jaggery with ½ cup of water over low heat, then strain the syrup to remove any impurities.

Boil the rice ada in water for 8-10 minutes, or until soft and tender.

Drain and rinse the rice ada under cold water to stop the cooking process and prevent it from sticking.

Heat ghee in a pan and fry the coconut pieces until lightly golden. Add the cashews and raisins, and sauté until the cashews turn golden and the raisins plump up. Remove and set aside.

Add the cooked ada to the remaining warm ghee in the pan.

Sauté on low heat for a few minutes, ensuring the ada is evenly coated with ghee.

Pour in the strained jaggery syrup and simmer for 10-12 minutes, stirring occasionally, until the mixture thickens slightly.

Pour in the coconut milk and cook over medium heat until the mixture reduces and thickens slightly.

Lower the heat and gently stir in the thick coconut milk.

Add the finely chopped Cadbury Dairy Milk Silk chocolate and stir until completely melted and well combined.

Stir in the cardamom powder and dry ginger powder, keeping the heat low and ensuring the payasam does not boil after adding the thick coconut milk.

Gently fold in the fried coconut pieces, cashews, and raisins for a delightful crunch.

Transfer the rich, creamy payasam to a serving dish and enjoy!

Garnish with extra fried coconut pieces, cashews, and plump raisins for a beautiful finish. Serve warm or at room temperature and savour the rich, creamy, chocolatey delight.

Serve at room temperature to fully savour its rich, creamy texture and delightful chocolatey twist.