Avocado Ada Pradhaman is a wonderful twist to the original recipe of Kerala Style Ada Pradhaman by replacing milk with avocado. The natural creamy texture of avocado makes the recipe so rich that it tastes good with or without milk. Those who are sensitive to milk can have this dessert without any guilt by omitting milk. Avocado must be completely ripened. I generally put them for a day or two inside rice container so that it is ripened perfectly. You can also include nuts of your choice in this dish.
Serve Avocado Ada Pradhaman after a nice lunch of steamed rice and Thatta Payaru Sambar Recipe (Black Eyed Beans Sambar).
Cuisine: South Indian Recipes
Course: Dessert
Diet: Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces), Tadka Pan (Seasoning Pan), KitchenAid Diamond Blender
Cooks in 40 M
Total in 50 M
To prepare Avocado Ada Pradhaman Recipe (With Vegan Option), wash readymade ada.
Boil water and put the ada and cook for 15 minutes with lid closed, stirring occasionally.
Meanwhile, cut the avocados into half and twist to deseed. Scoop the avocados. Add the pulp of one more avocado if not using milk and doing a vegan Ada Pradhaman recipe.
Blend avocado, milk (if using) & saffron in a Blender.
Transfer the pulp to a Saucepan and add water.
By this time, the ada would have cooked in the water.
Mix the avocado pulp and ada. Let it cook on a low flame.
Keep stirring else the ada would get burnt.
When it starts to bubble, add sugar and keep stirring at regular intervals of 1 or 2 minutes.
When the avocado ada pradhaman recipe is cooked half way through, add cardamom and kesar milk masala.
Let it boil for another 5 - 8 minutes on low-medium flame. Ada would be cooked by now.
Take a Tadka pan and add ghee.
Once the ghee is melted, add cashews and almond. Sauté.
Garnish fried cashews and almonds on the Avocado Ada Pradhaman and serve hot with steamed rice and Thatta Payaru Sambar Recipe (Black Eyed Beans Sambar) for lunch.