Onam is here and it’s time to indulge in delicious sadyas (traditional Onam feast served on a banana leaf). The twin desserts of paal payasam (milk-based kheer-like dessert) and pradhaman (jaggery and coconut milk-based kheer-like dessert) are one of the chief attractions of this meal. So I’m sharing an Easy Rice Pradhaman recipe that’s both simple and quick.
At the end of every sadya, the payasam and pradhaman almost always are the chief topics of intense discussion with strong opinions and preferences offered from every quarter. Personally, I’m partial to pradhaman. usually, it is less sweet and more complex in flavour compared to the milk payasam, since it is made with jaggery and not sugar. And of all the usual variations – ada (pasta made from rice), rice and parippu (moong dal), I like the rice version the best followed closely by the parippu. The unctuous coconut milk and jaggery with cardamom, nutmeg and cumin tastes like spiced coconut caramel. Just the thought makes my mouth water. I’ve tasted more exotic versions made with with ripe jackfruit and the nendran banana. In this recipe of Easy Rice Pradhaman I’ve used karuppu kavuni or Kerala black rice, you can also use red matta rice.
*Click here to see how to make coconut milk at home
How to perfect your rice pradhaman
- Black rice and red rice are thick and take time to cook. Soaking them for a couple of hours and par cooking in the pressure cooker helps cut down the cooking time. When rice is partially cooked to about 75%, so that it retains its bite and can be cooked further on the stovetop to the desired doneness. Fully cooked rice will turn mushy when you cook it again. So par cook your pre-soaked rice in the pressure cooker in 2.5 times the water for 5-6 whistles on medium-high flame. Then drain and set aside.
- Do not be tempted to use too much rice. The pradhaman should be pourable and not pudding-like. My Easy Rice Pradhaman has 100 g of rice which after soaking almost triples in volume.
- Always use good quality jaggery. Check jaggery for freshness – it must have a dark molasses-like colour and earthy aroma. Jaggery with added chalk or gypsum is lighter in colour. It must not be greasy or oily, and should not have holes indicating infestation of insects. Pure jaggery will be hard but easy to crumble and will dissolve completely in water leaving no residue.
- Always strain the melted jaggery. Since most jaggery is made in small establishments and cottage industries, impurities like tiny stones and grains of sand tend to get mixed into the sugarcane juice. So running melted jaggery through a strainer will remove any grit present in it.
- I like my pradhaman not too thick or too runny. So the quantities of thin and thick coconut milk in this Easy Rice Pradhaman recipe have been measured to achieve that consistency. You may vary the amounts depending on your preference.
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- Typically, jaggery is less sweet than sugar, so it’s a good rule of thumb to keep the jaggery to rice ratio to 2:1; the jaggery should be twice the amount of rice. You can add more if you like it sweeter. I also add a ¼ tsp of salt. This rounds off the flavours and enhances the sweet note. Try it.
Pradhaman can be served warm or cold. Personally, I feel that the flavours are more pronounced the next day and have more depth. I enjoy leftover pradhaman a little more than the freshly made one.
Easy Rice Pradhaman
Ingredients
- 100 g black or red Kerala rice
- 200 g jaggery
- 350 ml thin coconut milk
- 150 ml thick coconut milk
- 2 tbsp ghee
- ½ tsp cardamom powder
- ⅛ tsp nutmeg, grated (optional)
- ½ tsp cumin powder
- 1 tbsp cashew nuts
- 1 tbsp raisins
- 2 tbsp coconut sliced into thin, 1-inch long slivers
- ¼ tsp salt
Instructions
- Wash the rice a few times in plenty of water and soak for a couple of hours
- Cook the rice in a pressure cooker in 2.5 times the quantity of water. Keep the flame on medium and switch off the stove after 5-6 whistle. Allow the cooker to cool, then open and drain the rice.
- While the rice is cooking, heat the ghee in a pan pan a low flame and fry the coconut slices till they turn golden. Set them aside and in the same ghee, quickly fry the cashews and raisins taking care not to burn them.
- Melt the jaggery in a saucepan with a couple of tablespoons of water on a low flame and strain.
- Pour the jaggery and the remaining ghee (add a little more if you wish) into a wide, deep pan, add the cooked rice and cook till the water evapourates and you have a thick, sticky mixture.
- Pour in the thin coconut milk and bring to a simmer. Let this cook for 30-40 minutes till the rice is cooked to the desired consistency and till the pradhaman mixture reduces to a porridge-like consistency (depending on your preference).
- Now add all the spices and salt and cook for 30 seconds before adding the thick coconut milk and the fried coconut and nuts. Mix well. Cook for a minute more without boiling and turn off the heat.