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A typical Kerala dessert - by sujee
Published On: 11 Apr 2010
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
Soak the ada in hot water for about 15 minutes.
Filter the ada and wash under running cold water.:- this will make sure the ada doesn¦t stick together.
Keep aside 2 cups of milk and boil the remaining milk in a thick bottomed vessel.
When the milk starts to thicken, add the ada and cook, stirring constantly to make sure milk doesn¦t overflow nor get burnt at the bottom.
Add sugar and stir till it dissolves completely.
Meanwhile heat ghee in a small wok and add the cashew nuts and raisins.
When the raisins fluff up, pour this onto the pradhaman and add the crushed cardamom seeds.
8)When the pradhaman reaches the desired consistency, remove from fire.
After 5 minutes pour in the remaining milk and stir.:- this will make sure the pradhaman doesn¦t become thick when it cools down.
:- Serve hot or chilled.
Check out my other recipes at www.sujeescuisine.blogspot.com
Happy cooking :)
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