For Adai:
Raw rice 1 cup
Ghee 1 tsp
Plantain leaves 3 or 4
A pinch of salt.
Soak the rice in water for an hour. Clean, wash, drain and pound well and sieve finely. Add 2 cups of water, salt and ghee and make it into a thick batter without any lump. Cut plantain leaves into small pieces and soak them in hot water to make them pliable. Place a little rice batter in each leaf and spread evenly. Roll the leaves and tie them with strings individually. Steam the rolls in pressure cooker for 20 minutes. Remove from cooker, cool the adais after removing them from the leaves, cut them into small pieces and keep aside.
For payasam:
Jagerry 300 gms
Coconut 3
Dry ginger powder ½ tsp
Cardamon 5 (peeled and powdered)
Cashewnuts 10 (broken into small pieces)
Ghee 1 tbsp
Coconut 1 piece (cut into small pieces)
Roast cashenuts and coconut pieces in ghee till golden brown and keep aside. Grate the coconuts and extract the thick milk 1) and keep aside. Grind the residual coconut adding 2 cups of water and again extract the milk 2) also and keep aside. Add 3 more cups of water to the residual coconut and grind again and extract milk 3). In this milk 3, add the steam cooked small adais and jaggery and cook again. Let it boil for 5 minutes so that jaggery smell goes off. Add milk 2) and cook on a low fire stirring continuously till thickens a little. Remove from fire and add milk 1) above to the payasam. Add cardamom powder, fried coconut pieces, cashewnut pieces and dry ginger powder. Close lightly without stirring. After 10 minutes, stir well and serve hot.
