Pradhaman is a popular payasam (pudding) served as a dessert in traditional Kerala feasts. This delicious treat is made with rice, jaggery and coconut milk.
1cupriceI have used red rice
1cupthick coconut milk
1 1/2cupthin coconut milk
Wash the rice and soak it in water for 10 minutes. Pressure cook the rice with a little more than double amount water.
You should slightly overcook it. When you press a rice bead between your thumb and index finger it should easily get smashed.
Add jaggery* to a sauce pan. Melt it to a thick sauce by stirring with a little water on a low flame. There shouldn't be any lumps in it.
Bring to boil and switch off.
You could strain it through a sieve to get rid of any stones in the jaggery.
Transfer the cooked rice and jaggery sauce to a pan. Add a tablespoon or two of ghee** and mix well.
Reduce on a medium flame while stirring frequently. Cook until most of the water content is reduced and the rice gets sticky and coming off from sides of the pan.
Now add the thin coconut milk*** (2nd extract), mix well, and reduce on a medium flame.
If you want your pradhaman to be really thick, reduce till it's almost dry.
In the meantime heat some ghee in a pan and fry the coconut chips.
When they start turning brown add the cashews and raisins. Fry for one more minute to golden brown, switch off and keep it aside.
It's difficult to grind cardamom in small quantities. Grind cardamom with some sugar in a mixer.
You wouldn't need all this cardamom**** for our pradhaman.
By now the pradhaman in the pan would have reduced to your required consistency. Now add the thick coconut milk (1st extract), stir well, and cook for a couple more minutes.
You don't have to bring this to boil. Switch off, garnish with the fried coconut chips, cashew, raisins, and a dusting of the cardamom-sugar powder.
Serve hot. Ideally, pradhaman should be served on the same banana leaf towards the end of the Onam sadya. Alternatively, you could serve it in mugs/glasses as well.
This post has sponsored links.* As a rule of thumb, use double the amount of jaggery (compared to the amount of rice). You could add more if you want to make your pradhaman sweeter** If you are not a big fan of ghee, keep it to a minimum (1 tablespoon in this recipe)*** If you are using shop-bought coconut milk, mix 1/2 cup coconut milk with 1 cup water for the thin coconut milk. Mix 1/2 cup coconut milk with 1/2 water for the thick coconut milk**** You can store the remaining cardamom-sugar mix in a closed container and it'll stay fresh for a long time.