{"id":7390,"date":"2011-04-14T23:57:38","date_gmt":"2011-04-15T03:57:38","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=7390"},"modified":"2018-04-14T20:31:48","modified_gmt":"2018-04-15T00:31:48","slug":"rice-pasta-payasam-or-pradhaman","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/rice-pasta-payasam-or-pradhaman\/","title":{"rendered":"Rice Pasta Payasam or Pradhaman"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-7393 size-full\" title=\"Rice Pasta payasam\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/rice-pasta-payasam.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/rice-pasta-payasam.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/rice-pasta-payasam-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/rice-pasta-payasam-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/>Happy Vishu to all Keralites&#8230;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-7402 size-full\" title=\"yellow flower\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/yellow-flower.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/yellow-flower.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/yellow-flower-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/yellow-flower-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p style=\"text-align: left;\">Vishu is a celebration of Kerala, which represents the Malayalam New year. On Vishu day it is a custom to set up the &#8220;Vishukani&#8221; which in Malayalam means &#8220;the first thing to see after waking up on Vishu day&#8221;. Vishukani consists of ritual arrangements of auspicious things, and the people who celebrate this festival see those things first after they wake up. It is a belief that seeing those things first would bring prosperity and happiness all year round.<\/p>\n<p style=\"text-align: left;\">There will be family gatherings and a grant feast &#8220;Sadya&#8221; will be often served. They wind up the day by bursting crackers and there will be fireworks as part of the celebration. Last night, while I was thinking of Vishu celebration in Kerala, my mind went behind <a href=\"http:\/\/www.thasneen.com\/cooking\/sadya-or-keralas-flavorful-veggie-palatte\/\" target=\"_blank\">Sadya<\/a> and I got a sudden craving for Ada payasam or pradhaman. Ada payasam or pradhaman is a popular Kerala dessert, made during special\u00a0occasions\u00a0and celebrations. It is made using rice flakes, jaggery, coconut and coconut milk.<\/p>\n<p style=\"text-align: left;\">I didn&#8217;t have Ada(rice flakes). I had rice pasta and so decided to use this as a\u00a0substitute\u00a0for Ada to make the payasam. It came out pretty delicious. Since it was an instant decision I was out of cashew nuts so had to skip garnishing the payasam with it.<\/p>\n<p style=\"text-align: left;\">If you have Ada which is available in Indian stores do make with it, else use Rice pasta fettuccine after breaking it to 2 inch pieces.<\/p>\n<p><strong>Rice Pasta Payasam or Pradhaman<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Rice pasta fettuccine, broken to 2 inch pieces or use Ada- 30 no&#8217;s<\/li>\n<li><a href=\"http:\/\/en.wikipedia.org\/wiki\/Jaggery\" target=\"_blank\">Jaggery<\/a>, melted using little water- 1\/2 cup or according to how sweet you want<\/li>\n<li>Coconut grated- 1\/4 cup<\/li>\n<li>Whole Cardamom, smashed- 2 no&#8217;s<\/li>\n<li>Dry ginger, smashed- 1 inch slice or use 1\/4 tsp ground dry ginger<\/li>\n<li>Coconut milk- 1 can or 400 mL<\/li>\n<li>Cashew nuts, roasted in ghee- 1\/4 cup<\/li>\n<li>Ghee- 4 tbsp<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Cook rice pasta or Ada in boiling water till it turns tender, drain the water and keep the pasta aside.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7394\" title=\"rice pasta\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/rice-pasta.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/rice-pasta.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/rice-pasta-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/rice-pasta-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Melt 1 large cube of jaggery in 3-4 tbsp water, strain the syrup,we&#8217;ll be using 1\/2 cup of it.\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7395\" title=\"jaggery melted\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/jaggery-melted.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/jaggery-melted.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/jaggery-melted-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/jaggery-melted-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Heat a saucepan, add 3 tbsp ghee and roast the grated coconut till it turns golden brown in color.<\/li>\n<li>Add the melted jaggery to it and give it a stir.<\/li>\n<li>Add the smashed cardamom and dry ginger to it.<\/li>\n<li>Put the cooked rice pasta or ada to the mixture, combine well.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7396\" title=\"making-rice pasta payasam\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-rice-pasta-payasam.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-rice-pasta-payasam.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-rice-pasta-payasam-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-rice-pasta-payasam-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Pour coconut milk to the mixture and let it cook for a few minutes.<\/li>\n<li>Let the payasam come to a boil, when it starts to bubble remove from the heat.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7397\" title=\"making rice pasta payasam\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-rice-pasta-payasam1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-rice-pasta-payasam1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-rice-pasta-payasam1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-rice-pasta-payasam1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>It should have not so watery nor so thick constituency. When the payasam cools down it gets thicker constituency.<\/li>\n<li>Roast cashew nuts in 1 tbsp ghee.<\/li>\n<li>Garnish the payasam with roasted cashew nuts.<\/li>\n<li>Serve warm, tastes delicious when chilled.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>Adjust the amount of jaggery according to your sweet level.<\/li>\n<li>You could also garnish the payasam with coconut slices roasted in ghee.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/Rice-Pasta-payasam.jpg\" \/>\n<div class=\"item ERName\">Rice Pasta Payasam or Pradhaman<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Rice pasta fettuccine, broken to 2 inch pieces or use Ada- 30 no&#8217;s<\/li>\n<li class=\"ingredient\">Jaggery, melted using little water- 1\/2 cup or according to how sweet you want<\/li>\n<li class=\"ingredient\">Coconut grated- 1\/4 cup<\/li>\n<li class=\"ingredient\">Whole Cardamom, smashed- 2 no&#8217;s<\/li>\n<li class=\"ingredient\">Dry ginger, smashed- 1 inch slice or use 1\/4 tsp ground dry ginger<\/li>\n<li class=\"ingredient\">Coconut milk- 1 can or 400 mL<\/li>\n<li class=\"ingredient\">Cashew nuts, roasted in ghee- 1\/4 cup<\/li>\n<li class=\"ingredient\">Ghee- 4 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Cook rice pasta or Ada in boiling water till it turns tender, drain the water and keep the pasta aside.<\/li>\n<li class=\"instruction\">Melt 1 large cube of jaggery in 3-4 tbsp water, strain the syrup,we&#8217;ll be using 1\/2 cup of it.<\/li>\n<li class=\"instruction\">Heat a saucepan, add 3 tbsp ghee and roast the grated coconut till it turns golden brown in color.<\/li>\n<li class=\"instruction\">Add the melted jaggery to it and give it a stir.<\/li>\n<li class=\"instruction\">Add the smashed cardamom and dry ginger to it.<\/li>\n<li class=\"instruction\">Put the cooked rice pasta or ada to the mixture, combine well.<\/li>\n<li class=\"instruction\">Pour coconut milk to the mixture and let it cook for a few minutes.<\/li>\n<li class=\"instruction\">Let the payasam come to a boil, when it starts to bubble remove from the heat.<\/li>\n<li class=\"instruction\">It should have not so watery nor so thick constituency. When the payasam cools down it gets thicker constituency.<\/li>\n<li class=\"instruction\">Roast cashew nuts in 1 tbsp ghee.<\/li>\n<li class=\"instruction\">Garnish the payasam with roasted cashew nuts.<\/li>\n<li class=\"instruction\">Serve warm, tastes delicious when chilled.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Adjust the amount of jaggery according to your sweet level.[br] You could also garnish the payasam with coconut slices roasted in ghee.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1682<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Happy Vishu to all Keralites&#8230; Vishu is a celebration of Kerala, which represents the Malayalam New year. On Vishu day it is a custom to set up the &#8220;Vishukani&#8221; which in Malayalam means &#8220;the first thing to see after waking up on Vishu day&#8221;. Vishukani consists of ritual arrangements of auspicious things, and the people &hellip; <\/p>\n","protected":false},"author":1,"featured_media":7393,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[409,4,472,27,510,22,529,1153,92],"tags":[24,59,511],"class_list":["post-7390","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-milk-by-ingredient","category-desserts","category-gluten-free","category-indian-cuisine","category-jaggery-by-ingredient","category-kerala-cuisine","category-pasta-by-ingredient","category-payasam","category-sadya","tag-coconut-milk","tag-jaggery","tag-payasam"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7390","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=7390"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7390\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/7393"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=7390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=7390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=7390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}