Tata Sampann Poha Ada Pradhaman: A Fusion Twist on a Classic Delicacy

Chef Deepak presents a delicious, modern fusion take on the traditional Kerala-style Ada Pradhaman using flattened rice (poha). This rich, creamy dessert offers a perfect blend of sweet jaggery and coconut flavors, elevated by the crunch of a dry fruit mix.

Ingredients
Base: 1 cup Tata Sampann Poha, 1 cup Jaggery (grated/chopped).

Creamy Elements: ½ cup Condensed Milk, 1 cup thick Coconut Milk, ¼ cup Coconut Cream.

Flavor & Texture: 2 tbsp Dried Coconut Powder, 2 tbsp Ghee, ¼ cup Tata Sampann Panchmeva Mix, and water as required.

Preparation Steps
Prep Poha: Rinse the poha thoroughly, drain the water, and let it sit for 5 minutes to soften.

Jaggery Syrup: In a saucepan, melt the jaggery in ½ cup of water over gentle heat.

Cook Poha: Add the softened poha to a heavy-bottomed pan, pour in the jaggery syrup, and cook on low-medium flame for 3–4 minutes until the poha absorbs the syrup.

Incorporate Dairy & Coconut: Stir in the condensed milk and cook for 2–3 minutes. Add the coconut milk and coconut cream, simmering on low heat for 3–4 minutes until slightly thickened. Mix in the dried coconut powder.

Tempering: In a small pan, heat ghee and fry the Tata Sampann Panchmeva Mix until the nuts are golden brown and raisins have puffed up. Pour this mixture into the pradhaman and stir well.

Serving: Adjust sweetness if needed. Serve warm or at room temperature, garnished with extra nuts or a drizzle of coconut cream.

Chef’s Tips
Flavor Boost: Add a pinch of cardamom powder while simmering for an aromatic, rich taste.

Texture Control: To prevent the coconut milk from curdling, ensure you do not let the mixture reach a rolling boil after it has been added.