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Ada Payasam

1 Nov

Ada Payasam.

Ada is a Kerala style rice noodles. I used ribbon ada in this recipe but instead of using it as is, i chopped it up. The chopped ada is then boiled in milk till soft and translucent. Serve ada payasam hot or cold.
Makes: around 2 Servings of Ada Payasam.


Milk 3 Cups
Ribbon Ada a Small Handful
Cardamom 2 Pods
Sugar 1/4 Cup
Cashews 5
Ghee few Drops

Method of preparation:

Roughly chop the cashews.
Fry the cashews in little ghee till golden brown in color and keep aside.
Crush the cardamom pod, discard the green outer skin and finely grind the black seeds into powder.

Chop the ribbon ada into small pieces.
Alternatively, break the ribbons into small pieces and pulse them using a grinder to chop them into small bits.

Heat milk in a sauce pot on medium flame.
Stir in chopped ribbon ada.
Boil for around 20 minutes stirring occasionally till ada is soft and translucent.
Once ada is cooked, stir in cardamom powder.
Boil for a minute and remove from heat.
Stir in sugar and fried cashews.
Mix well and serve ada payasam hot or cold.
Notes: Make sure ada is cooked well before adding sugar.

Suggestions: Adjust the consistency of the payasam with milk.
Variations: You can also leave the ribbon ada as is. Alternatively, you can boil ribbon ada in water till soft and then add it to the hot milk.
Other Names: Ada Payasam.