A diabetic friendly pradaman from sachu's kitchen
Thought of making this year’s onam in a little fusion way by making PRADHAMAN with banana stem / vazhai thandu.I am sure many of you might not have even heard of it.
Palada Pradaman plays a pivotal role in Kerala life. No.1 among sweet delicacies .
With this palada I have added vazhai thandu/ banana stem and prepared pradaman. Voila it comes out in super yummy…… taste.
Let’s see how to prepare this pradaman. An easy but a tasty and fusion pradaman to make your Onam a very special one.
Banana stem / vazhai thandu - 1 cup (finely chopped)
Palada (rice ada) - ¼ cup
Thin coconut milk – 2 cups
Thick coconut milk – 1/2 cup
Jaggery/ karuppati – 1 cup
Cardamom powder – ½ tsp
Dry ginger powder – ¼ tsp
– 3- 4 tbsp
Finely Chopped coconut pieces - 2 tbsps
Boil the finely chopped banana stem and rice ada together in the thin coconut milk till adai and banana stems becomes soft..
Heat a pan and Melt the jaggery/karuppatty in ¼ cup of water and strain the impurities.
Add the strained jiggery syrup to the cooked palada and banana stem and cook. till it thickens to the desired consistency in a medium flame.
At this stage add the thick coconut milk, cardamom powder and dry ginger powder. Mix everything, cook for just a minute and switch off.
Heat 2 tbsp of ghee and fry the chopped coconut pieces till golden brown colour.and., add this to the pradaman.
Tasty vazhai thandu ada pradaman is ready to serve..
Celebrate this onam in a healthy waywith this diabetic friendly vazhai thandu adai pradhaman.