Rice Pasta Payasam or Pradhaman
  • Rice pasta fettuccine, broken to 2 inch pieces or use Ada- 30 no's
  • Jaggery, melted using little water- ½ cup or according to how sweet you want
  • Coconut grated- ¼ cup
  • Whole Cardamom, smashed- 2 no's
  • Dry ginger, smashed- 1 inch slice or use ¼ tsp ground dry ginger
  • Coconut milk- 1 can or 400 mL
  • Cashew nuts, roasted in ghee- ¼ cup
  • Ghee- 4 tbsp
  1. Cook rice pasta or Ada in boiling water till it turns tender, drain the water and keep the pasta aside.
  2. Melt 1 large cube of jaggery in 3-4 tbsp water, strain the syrup,we'll be using ½ cup of it.
  3. Heat a saucepan, add 3 tbsp ghee and roast the grated coconut till it turns golden brown in color.
  4. Add the melted jaggery to it and give it a stir.
  5. Add the smashed cardamom and dry ginger to it.
  6. Put the cooked rice pasta or ada to the mixture, combine well.
  7. Pour coconut milk to the mixture and let it cook for a few minutes.
  8. Let the payasam come to a boil, when it starts to bubble remove from the heat.
  9. It should have not so watery nor so thick constituency. When the payasam cools down it gets thicker constituency.
  10. Roast cashew nuts in 1 tbsp ghee.
  11. Garnish the payasam with roasted cashew nuts.
  12. Serve warm, tastes delicious when chilled.
Adjust the amount of jaggery according to your sweet level.
You could also garnish the payasam with coconut slices roasted in ghee.
Recipe by Cooking with Thas - East Instant Pot Recipes and more at http://www.thasneen.com/cooking/rice-pasta-payasam-or-pradhaman/