Tata Sampann Onam Recipe - Ada Pradhaman (Poha Version)

Ingredients:

Tata Sampann Poha – 1 cup
Jaggery – 1 cup (grated or chopped)
Condensed Milk – ½ cup
Coconut Milk – 1 cup (thick)
Coconut Cream – ¼ cup
Dried Coconut Powder – 2 tbsp
Ghee – 2 tbsp
Tata Sampann Panchmeva Mix – ¼ cup
Water – as required

Preparation Steps:

1. Prep Poha (Flattened Rice)

- Rinse poha thoroughly in water, drain, and set aside for 5 minutes to soften.

2. Prepare Jaggery Syrup

- In a saucepan, add jaggery with ½ cup water.
- Heat gently until jaggery melts completely.

3. Cook Poha

- In a heavy-bottomed pan, add the softened poha.

- Pour in the jaggery syrup and cook on low-medium flame for 3-4 minutes until poha absorbs the syrup.

4. Add Dairy & Coconut Elements

- Stir in the condensed milk; mix well and cook for another 2–3 minutes.

- Add coconut milk and coconut cream; simmer on low heat for 3–4 inutes until the mixture thickens slightly.

- Add dried coconut powder and mix well.

5. Temper Nuts & Raisins

- In a small pan, heat ghee.

- Fry Tata Sampann Panchmeva Mix until nuts get golden brown and raisins until they puff up.

- Pour this ghee along with nuts and raisins into the pradhaman. Mix well.

6. Final Touch & Serve

- Check sweetness; adjust with more jaggery or condensed milk if needed.

- Serve warm or at room temperature, garnished with extra fried nuts or a drizzle of coconut cream if desired.

Tips:

- For extra richness, you can add a pinch of cardamom powder while simmering.

- Ensure not to boil after adding coconut milk to avoid curdling.

Enjoy your Tata Sampann Poha Ada Pradhaman a fusion twist on the classic Kerala delicacy!

Prepared By- Chef Deepak Gore