Ada Pradaman Recipe

Ada Pradaman – 1 cup
Milk 1 litre
Sugar - 2 cups
Green cardamoms 2
Ghee ½ cup
Cashew nuts 10

Heat 3 tablespoon ghee in a fry pan and first fry cashew nuts and Raisins (if you wish) gold color and remove it from the pan then add remaining Ghee and Ada Pradaman and fry it for few seconds. Then add milk and boil it stir continuously. Continue cooking till the mixture becomes thick. Now remove it from flame and add sugar and roasted Cashew nuts stir continuously for 5 minutes and add Cardamom powder. Serve at Room Temperature.

Preparation of Karanjis

flour 2 cups
a pinch of salt
ghee 1 tsp.

For the filling:
finely grated coconut - 1
poppy seeds - 1 tbsp.
cardmom powder - 1 tsp.
sugar - 1 cup
nuts and raisins, sliced - 2 tbsp.
Oil for frying.

Mix flour, ghee and salt. Make a stiff dough and keep aside.

Make a syrup with sugar, add the coconut and cook over a low fire. Add roasted poppy seeds and cook till the mixture is thick. Add the nuts and cardamom powder. Cook till thick and remove from fire. Cool.

Now take a small portion of the flour dough and make a small disc of 6 cms, Over a plastic sheet. Put a small portion of the coconut mixture in the center. Fold the edges and make a half circle. Seal the edges and the piece should look like a half-moon. Thus make all the pieces. Deep-fry them and remove. Cool and store in airtight tins.