Karadayan Nonbu Adai | Sweet Adai | Subbus Kitchen

Karadayan Nonbu Adai (Sweet Adai) is the special neivedhyam dish we prepare for Karadayan Nonbu. Rice flour with jaggery juice is steam cooked and the yummy adai is concocted for the auspicious day. Sweet adai and Kara adai are the dishes we generally prepare for the Nonbu and women has to eat the adai as their fasting dish.

Karadayan Nonbu Adai | Sweet Adai
Preparation Time 30 mins
Cooking Time 30 mins
Yield 16 Adai

Karadayan Nonbu Adai | Sweet Adai
Ingredients:
Raw Rice 1 Cup*
Karamani 1 tablespoon
Grated Jaggery 1 Cup
Finely Sliced Coconut 1 tablespoon
Cardamom Powder 1/4 teaspoon
Water 1.5 Cups
Ghee 1 tablespoon
Salt a pinch
* 1 Cup Capacity = 200ml

Karadayan Nonbu Adai | Sweet Adai
Method:

Soak the raw rice in water for 30 mins and then drain it and spread it in a towel for about 10 mins

Take the rice in a mixer and grind it to a fine powder. Sieve it to extract the lumps and you can again grind the lumps once more to get fine powder.

In a pan, dry fry the wet rice powder for a while till the flour changes its color to golden brown(The flour should not stick the vessel), you can also test it by taking a pinch of flour and try to put a circle and if you are able to draw using the flour then you can switch off the flame. Initially with the ground flour is so smooth that you could not be able to draw a circle but after we dry roast the flour, we should be able to draw. Now our rice flour is ready.

In a pan, dry fry the karamani till the raw smell goes off and pour some water to cook the karamani.

When the karamani is cooked take it in a plate and keep aside. The rice flour and jaggery ratio is 1:1. If the ground rice flour is 1 cup then take 1 cup of grated jaggery in a separate vessel. Add 1/2 cup of water(for one cup of jaggery) to the vessel and add the grated jaggery and stir it well

Once the jaggery gets dissolved in water, Strain the jaggery juice using strainer in a bowl to remove the dust. Add the strained jaggery juice in the pan and add the remaining 1 cup of water.Add a pinch of salt, finely chopped/sliced cocunut, ghee, cooked karamani and cardamom powder and bring the jaggery juice to boil

When the jaggery juice starts to boil, add the rice flour little by little and stir it continuously and properly to avoid lumps. Stir it well till the flour is half-cooked and tightens. Switch off the flame.

Now make small balls out from the flour and place it in a ghee greased plastic cover and press it in center to make it like a vadai and put a small hole and place the patties in the idly plates and cook it for 10mins in pressure cooker

The delicious Karadayan Nonbu adai is ready for Neivedhyam and for serving. Sever with butter.

Karadayan Nonbu Adai | Sweet Adai