Here is a surprise western payasam delight to match to our traditional Ada-pradhaman (അട പ്രഥമൻ) !. Ada-pradhaman, as many of you know, is an integral delight for Kerala Sadhya. This classic sweet dish is traditionally prepared with rice flakes (rice ada – അരി അട ), coconut milk and jaggery syrup.  The specialty here is the perfectly matching taste and feeling we can get when we use “Farfalle” a typical pasta variety on western cuisine, instead of rice-ada. Please give a try and feel yourself how best it is coming out…..

Ingredients

1. Farfalle : 2 cups
2.  Powdered jagggery : 3 cups
3.  Sabudana/ tapioca pearls : ¼ cup
4. Coconut milk : 1.5 Tin (~ 600ml / 3-cup)
5. Cardamom powder : ¼ T sp.
6. Ghee : 6 Tbl sp(Adjust)
7. Cashew nuts& raisins

Method

• In a big pan/ vessel boil water (enough to cover the farfalle, see the instruction in the packet) and let it boil.
• Once boiled add the farfalle and cook until it becomes soft (may take about 30 minutes to 1 hour in medium flame). Cooking Time may vary according to the brand/ cooking mode. The requirement is that the farfalle should be soft, but not mushy.
•  Once cooked, strain the water and rinse the farfalle with cold water.

• Soak the sabudana for an hour and cook it until soft with enough water (~ 1cup of water).

• In a pan add the jaggery with 1.5 cup of water and boil until it melt completely .
• Keep a thick bottom pot/vessel on the stove; add 3 Tbl spoon of ghee and then add the jaggery syrup and let it boil.
• Once boiled well, add the cooked farfalle and stir it .
• Keep on stirring the mix in medium heat till the mixture becomes thick, add a little ghee in between while stirring. you can see the mixture is separating from the pan. While doing we can see the color of the farfalle turns like that of jaggery and nicely blends in the jaggery syrup.
• Add 5.5 cups of medium thick milk ( 2 cup thick coconut milk + 3 1/2 cup water).
• Stir in between for avoid sticking to the pan.
• Once it is well boiled, add the 1 cup of thick milk.
• Add the cardamom powder and cook it another 2 minutes and switch off the flame.

• In a kadai/ pan add enough ghee (~ 1 Tbl spoon, may vary to quantity of nuts and raisins) and fry the cashews and raisins.

• Add it to pradhaman and mix everything together .

Tips:-
– You may add more ghee to get more flavor and taste.
– May fry coconut pieces along with the nuts.
– The key to the success of this recipe is that stir the jaggery syrup and farfalle for blending both together well, it is a tough task but I can guarantee the taste. It took me about an hour.
– The consistency of pradhaman depends upon the quantity of coconut milk u added.