- Vermicelli Pradhaman
Everybody likes pudding (payasam or kheer). Usually when we make pudding with vermicelli, we add sugar and milkmaid for sweetness. I like pudding very much. We keralites prepare pudding with ada, banana, rice etc. adding jaggery and coconut milk instead of sugar and milk, called ‘pradhaman’. So, I thought of making pradhaman using vermicelli. It tasted nice. It is very easy to prepare.
Ingredients
- 1 cup of broken vermicelli
- 3 lumps of jiggery
- 1 cup coconut milk(thin and thick milk mixed together)
- A pinch of cumin seed powder
- Powder of 1 cardamom
- 2 pinches of dried ginger powder
- 5 cashew nuts
- 2 coconut slices
- 3 teaspoons ghee
- 2 cups of water
Method
- Take a pan. Pour ½ a cup of water to it. Add jiggery lumps. Keep the pan over a low flame. Stir continuously till jiggery is melted completely. Transfer the solution to another vessel through a sieve to remove impurities if any.
- Keep a pan over a low flame. Add 1 teaspoon of ghee to it. Put the broken vermicelli into the pan. Stir it continuously for 5 minutes till it attains light golden brown colour. Now pour 1 cup of water to it and stir well. When the vermicelli is cooked properly. Pour jaggery solution to it and stir well for 7 minutes. Now add coconut milk to it. Let it boil twice. Now switch off the burner and remove the pan from the stove.
- Keep a pan over the flame. Add 1 teaspoon of ghee. Split the cashew nuts and add it to the ghee. Stir gently till it becomes golden brown colour. Now transfer it to the pudding. Add 1 more teaspoon of ghee. Cut the coconut slices into small pieces and add it to the ghee. Stir gently till it becomes golden brown colour. Now transfer it to the pudding. Add cumin seed powder, cardamom powder and dried ginger powder to the pudding and stir gently. Keep the ‘pradhaman’ to cool. Now ‘vermicelli pradhaman’ is ready to serve.
- Note: It will be very tasty if you mix fried papad and banana with the pudding. Take some pradhaman in a plantain leaf. Powder the papad, squeeze the banana and mix them with the ‘pradhaman’ with your hands. ‘Taste the pradhaman with your hands, not with spoons’. Isn't it tasty?
