Ada Prathaman Payasam

[lapageria]

My friend (and excellent chef) has decided to "do" Onam this year and is interested in making the payasam called adda (or ada) prathaman. From what we can ferret out on the web, you can either purchase the adda component ready-made or make it yourself. Of course, being a dedicated foodie, she'd like to give adda-making a go.

Any Malayalis or Kerala wannabes out there who have a clue about how the adda might be made?

From what we can gather, the process involves making a rice flour "dough," spreading it on an oiled banana leaf, rolling and binding this up and boiling it, then slicing the end product, which can then be dried for later use or used immediately. Quite the process!!!! We live in the San Francisco Bay Area and do have access to adda, but the process sound so intriguing it's hard to resist (sort of like making your own warka, kueh pie tee shells, or rolling your own couscous-why the heck not?!)

So, does anyone have an thoughts, feedback, cautions, suggestions, advice?

I'd love to hear. I was in Kerala a few years back and of course shoved vast quantities of everything into my maw (yum!!!) I somehow managed to gain weight on a trip to India, but that's not a hard task when faced with such deletable food. I unfortunately missed this delicacy (wrong time of year), so I'd love to learn more.

Noel in Napa, California

[Peppertrail]

My friend (and excellent chef) has decided to "do" Onam this year and is interested in making the payasam called adda (or ada) prathaman.  From what we can ferret out on the web, you can either purchase the adda component ready-made or make it yourself.  Of course, being a dedicated foodie, she'd like to give adda-making a go. Any Malayalis or Kerala wannabes out there who have a clue about how the adda might be made?

So, does anyone have an thoughts, feedback, cautions, suggestions, advice? 

I'd love to hear. 

Noel in Napa, California

Glad to hear that your friend is preparing Onam Sadya this year. Here is my recipe for making Paal Ada Pradhaman.

Onam is on August 28th this year. Enjoy your Onam Sadya.

Ammini

Paal Ada Pradhaman

Paal Ada Pradhaman is an elaborate version of rice pudding; rice grains go through an intricate process and emerge as thin, light flakes. These flakes are simmered in whole milk and sugar for hours to a thick, creamy and luscious pudding. Use heavy bottomed pot for cooking.

1-cup long grain rice

Several pieces of banana leaves cut into approximately six to eight inches in length

2 tablespoons of ghee

1-gallon whole milk

2 cups of heavy cream

4 cups of sugar

Soak rice for 4 to 5 hours and rinse and clean till the water runs clear. Using a blender pulverize the rice with just enough water to a very smooth, thin paste. Add water slowly so that the paste does not become too thin.

Rinse the banana leaves and toast them over the stove for a few seconds until the color turns dark and they become more pliable. Tear thin strips from a banana leaf piece and set aside for tying.

Smear a little ghee on each toasted banana leaf piece and spread a thin layer of rice paste. Roll up into cylinders and tie with the strips. Bring water to a boil in a heavy bottomed pot. When it starts bubbling, add the rolled up banana cylinders to the water bath and cook over medium heat for a six to eight minutes. Remove form the water and drain. Open the cylinders and cool to room temperature. When it cools down, peel off the cooked ada and cut into thin flakes.

Bring the milk to a boil and add ada flakes. Reduce the heat and simmer for ten to fifteen minutes till the flakes are cooked. Add the sugar and continue simmering. After thirty minutes add the heavy cream and stir well. Simmer for another 30 minutes and keep stirring periodically. Remove from the stove and keep it covered. Otherwise the milk will form a skin on the top. This can be served either hot or cold.

Variation: Commercially processed rice flakes available in some Indian grocery stores may be substituted for homemade ada. However they will lack the softness of the flakes and fragrance from fresh banana leaves.

Edited August 22, 2004 by Peppertrail (log)

[lapageria]

Thank you so much for the excellent recipe! I followed the "pepper trail" to you website and am seriously overwhelmed by the bounty there. Absolutely amazing site. I can hardly wait to try some of the other recipes.

I treasure my terracotta chattis and appam pans (well-used) which I picked up in Cochin during my stay there, as well as fond memories of the "take and cook" fish market down by the Chinese fishing nets.

Your wonderful website brings back many, many great memories.

Thanks again.

Noel in Napa (stomach growling already!)

[Peppertrail]

Thanks again.

Noel in Napa (stomach growling already!)

Noel:

Thank you very much fo your kind words.

Ammini

[lapageria]

I'm posting this on behalf of my friend Karen who's wending her way through eGullet registration as I post but wanted to extend her thanks sooner rather than later to Ammini:

From Karen:

I am the friend for whom "Noel in Napa" was kindly searching for information on Paal Ada Prathaman. I want to add my own thanks for your quick response – with the most thorough recipe I've found, by far. I add my compliment to Noel's on your well-written articles at Peppertrail.com. After reading them and looking at the photographs, I'm looking forward to my upcoming Kerala visit even more!

Since I've never seen Ada flakes (or eaten this dish), I wonder if I could pose a few questions to you.

1. Could you tell me how big the flakes should be? Should I expect the cooked cylinders to have a texture that will flake into very thin pieces, or will I be cutting them into small pieces?

2. Also, I've seen elsewhere a suggestion to use red rice, to make the result pinkish in color. Would that change the flavor very much?

3. Finally, how far ahead of serving could the Ada be made? How about the completed payasam – would it stand chilling and reheating?

I will appreciate any advice you can impart!

Karen

[Peppertrail]

Noel & Karen:

First of all let me correct my typo. I apologize for the mistake. I wrote to combine the soaked rice with one cup of water and grind. That may be too much water. The rice batter should be thick enough to coat the back of a spoon. Add water slowly to the blender to get the right consistency. One more thing- always use a heavy bottomed pot for cooking paayasam. Now to answer your questions-

Since I've never seen Ada flakes (or eaten this dish), I wonder if I could pose a few questions to you. 

1. Could you tell me how big the flakes should be?  Should I expect the cooked cylinders to have a texture that will flake into very thin pieces, or will I be cutting them into small pieces?

Ada flakes are cut into very small pieces, approximately ½ a centimeter in length and width. Some brands of store bought ada flakes are slightly bigger in size. Personally I prefer small thin flakes. The cooked ada may not flake into thin pieces by itself. But it has a texture that can be easily cut into thin pieces.

2. Also, I've seen elsewhere a suggestion to use red rice, to make the result pinkish in color.  Would that change the flavor very much?

You may find many variations of this recipe. Some recommend different varieties of rice, others suggest using coconut milk instead of whole milk, and others suggesting use of spices like dried ginger and cardamom. This recipe is how it is made in my family.

When you say red rice, I do not know if it is simply milled or converted rice. Par-boiled or converted rice is not suitable for making paayasams. Traditionally hand pounded rice is considered the best variety for making paayasam. It has a slightly reddish color (as bits of bran remain on the rice kernels while hand pounding), delicate flavor and a consistency that has just the right cling, and it cooks to perfect paayasam. I don’t think this rice marketed in the United States. Again, back in Kerala the pinkish color is obtained by cooking the paayasam for a longer time thereby allowing the milk to caramelize. Once the sugar is added, the rice stops cooking and the long, slow simmer will not make it a soggy lump. But the milk will condense and develop a reddish hue.

A quick and easy way to get pinkish color is to use a can of condensed milk. It will also shorten the cooking time. Substitute a can of sweetened condensed milk for the cream and sugar. First cook ada in milk. When it is cooked, pour the condensed milk into the pot in a thin stream. Keep stirring continuously so that the condensed milk is properly incorporated. Simmer the mixture for 15 to 20 minutes. Keep stirring while it simmers. Taste for sweetness and add more sugar if needed.

3. Finally, how far ahead of serving could the Ada be made?  How about the completed payasam – would it stand chillinng and reheating? I will appreciate any advice you can impart!

Fresh ada may be prepared a day ahead. Spread it on a clean towel or paper towels to dry and then refrigerate. It would be better to bring it to room temperature before combining with milk.

Yes the completed paayasam would stand chilling and reheating. It can be served either warm or at room temperature, or if you prefer cold.

I hope I have answered all your questions. If you have more, please feel free to ask.

Ammini

Edited August 22, 2004 by Peppertrail (log)