Jenni Jose K, Cochin, India

Serving size: Serves 8
Cuisine type: Indian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Lunch, Main
Favourite flavours: Curry

Ada pradhaman – payasam

INGREDIENTS

ada
250g rice
½ cup water
100mls coconut oil
banana leaves, washed and cut into 24cm squares

molasses jaggery sauce
1 cup water
750g molasses jaggery, grated
1 litre coconut milk
600g coconut cream

seasoning
½ teaspoon ground ginger
1 teaspoon ground cardamom
½ teaspoon ground cumin
100g ghee
150g cashews
100g raisins
2 kathali bananas
1 tablespoon sugar

METHOD

To make the ada, soak rice in cold water, drain and grind to a fine powder. Pass through a sieve and set aside in a large bowl.
Slowly add enough water to form a smooth batter. Mix in coconut oil to form a batter the consistency of pouring cream.

Soften banana leaves by running leaves over a flame; set aside.

Pour a little batter onto each leaf and spread batter thinly. Roll up leaf and tie to secure with string.

Bring a large pan of water to the boil and drop in banana rolls; cook gently for 10-15 minutes. The rice batter will have solidified into translucent sheets.

Remove from banana leaves and place into chilled water for a few minutes. Remove cleaned ada and cut into squares.

To make the molasses jaggery sauce; place water into a saucepan and bring to the boil. Add jaggery and stir to dissolve completely. Strain mixture to remove any residue and scum and pour into a thick bottomed saucepan or uruli.

Cook over high heat until sauce is syrupy and thick. Add cooked ada pieces and continue boiling until reduced by one third (15-20 minutes). Stir in coconut milk.

Add ground spices to coconut cream and add cream to molasses syrup. Bring to the boil. Turn off heat and set aside.

In a separate pan heat ghee and fry cashews until golden brown; remove. Add raisins to hot ghee and fry until puffed up. Add cashews and nuts to payasam.

Mash bananas with sugar and stir into mixture. Spoon a little into serving bowls and serve hot or cold.