Ada Pradhaman is a dessert popular in Kerala that is made using rice ada, jaggery, and coconut milk. It's usually made during the Onam season. After making the rice ada, you add melted jaggery and stir it in. Then you add coconut milk and cashews and raisins that have been toasted in ghee. It is easy and doesn't take much time to make. Learn how to make ada pradhaman with step by step pictures and video.
Ada Pradhaman
I made this payasam few weeks back, specially for Onam. I also made a palada pradhaman which has milk and sugar instead of jaggery and coconut milk. Will share that today. Keep looking for it. I have planned to do three more post for Onam. Will manage to share it tomorrow. Check out my other Onam Sadya.
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This payasam is delicious and has a lovely flavour of coconut milk. So please dont substitute milk in this recipe. Coconut milk and jaggery is really a good combination. So give this and try and let me know how it turns out for you.
About Ada Pradhaman
People make this recipe on holidays or when their family comes together. To start with, cook the rice ada in water until it gets soft completely. It is then cooked and squeezed to remove any dirt in it. The jaggery syrup is then added to the ada, and both are cooked at the same time. You have to check this paalada payasam.
The next step is to add thin coconut milk. After a while, thick coconut milk is mixed in to finish. Fried cashews, raisins, coconut and cardamom powder are added at the end to enhance the flavour.
This version doesn't use milk or white sugar. Some people even add a small spoon of coconut toddy at the end. That is completely optional. The process is basic, but you need to stir constantly and check the color.
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Why Does This Recipe Work?
Rice ada gets soft and combines nicely with the jaggery syrup. Adding coconut milk in steps helps with the smoothness. The nuts and cardamom give a mild extra flavor.
Why I Like This Recipe - I first cooked this for Onam, and from then, I make it when I have rice ada at home. It's easy to cook in one pan, and I don't need any special ingredients. My family loves sweets made with jaggery over ones with milk and sugar. This is the perfect one for them. The materials are simple and generally available in the kitchen.
You can adjust the amount of jaggery or coconut milk depending on how sweet or thick you want it.
Ingredients
½ cup rice ada - Flat rice flakes that become soft when boiled. This is the main ingredient to make this recipe.
Jaggery : Gives sweetness and brown color. It is melted in water and then filtered.
Coconut milk : Thin milk is used first to boil the mix and then thick milk is added to complete the dish.
Ghee - Used to saute cashews, coconut and raisins. This adds flavour to the pradhaman.
Coconut - coconut is chopped fine and fried in ghee to add crunch to the pradhaman.
Cashews & Raisins - Fried and added for light crunch and taste.
Cardamom powder: Added last for a light smell and flavor. A pinch of salt adds balance of taste to the pradhaman.
Hacks
Soak the ada before cooking : Soaking rice ada in boiling hot water for 15 to 20 minutes makes it soften faster and cook more evenly.
Use good quality coconut milk : Packaged coconut milk works well, however use a branch which doesn't have any chemicals or extra flavors.
Strain the melted jaggery: Melting jaggery with water and filtering it removes dust or small bits that may be present.
Have hot water nearby: Sometimes the payasam gets thick as it cools. If that happens, add a little hot water and mix it to regain the balance.
Ada Pradhaman (Step by Step Pictures)
1)Take your ada. I am using small ada for this recipe.
2)Take water in a sauce pan and bring it to a full boil. Add rice ada in boiling water and cook for 8 to 10 minutes until it is completely cooked.
3)It should be very soft. Make sure the ada is cooked really well.
4)Strain this using a fine mesh strainer and rinse it slightly. Set aside.
5)Set this aside till needed.
6)Now take jaggery and water in a heavy bottom pan and bring it to a full boil.
7)If using jaggery balls, you might need to strain the syrup. Now pour the syrup back into the pan and cook until it comes to a full boil.
8)Add in cooked ada into the syrup and mix well.
9)Cook ada and jaggery until it gets thick. It will take around 10 minutes.
10)This step is important to deepen the flavour.
10)Now add in 3 tablespoon of ghee 1 tablespoon at a time and mix well. It should get thick and jam like.
11)Now ada and jaggery is cooked well.
12)Once it reaches that consistency. Reduce the flame and add in second extract coconut milk and stir gently.
13)Now bring this whole thing to a boil while keep mixing continuously.
14)Once it reaches boil, add in cardamom powder, salt and mix well.
15)Now reduce the flame to low. Add in first coconut milk and mix well. Turn off the heat immediately after adding first thick extract coconut milk.
16)Heat ghee in a pan. Add in chopped coconut and fry till golden.
17)Stir well so the coconut is golden.
18)Now add in cashews and raisins and cook until golden brown.
19)fry until nuts is golden brown.
20)Pour this into the ada pradaman and mix well.
21)Thats is ada pradhaman is ready.
Expert Tips
Don't heat after adding thick coconut milk : It may lose its taste or split. Always switch off the stove before adding.
Stir often while cooking: Especially when using jaggery and coconut milk, to avoid burning or sticking.
Storage: Store in a tight jar in the fridge. It will stay good for one or two days. Reheat with a little hot water if it thickens.
Serving : You can serve it plain as it is or with a banana. Some people serve it at the end of a meal, especially during sadya.
FAQs
Can I use store bought coconut milk?
Yes. Just shake the pack well before using it. Try using the organic one for better taste.
What if I don't have rice ada?
You can try using cooked broken rice or wet vermicelli, but the texture will be a little different.
Can I skip ghee?
Yes. You can use coconut oil instead, but the flavor and taste will be slightly different.
Can I make this ahead of time?
Yes. You can make it a few hours before and reheat. Just remember not to cook after adding thick coconut milk.
Variations
Add mashed banana : Mix in a small mashed banana at the end for a thicker and slightly sweet version.
Add dried ginger powder: A pinch of dry ginger adds a light spicy taste.
Use sabudana instead of ada : You can change rice ada with soaked sabudana for a different taste.
Add a small spoon of toddy: Some people add a bit of the toddy at the end, especially while making the traditional one. Not usually made everytime.
More Payasam (Pradhaman) Recipes
📖 Recipe Card
Ada Pradhaman Recipe
Equipment
- Cooking pot
Ingredients
For Cooking Ada
- 1 cup Rice Ada 200 grams
- 6 cups Water
For Ada Pradhaman
- 2 cups Jaggery Dark variety
- 1 cup Water
- 750 ml Second Extract Coconut Milk
- 250 ml Thick Coconut Milk (First Extract)
- ½ teaspoon Ground Cardamom
- 3 tablespoon Ghee
For Garnishing
- 4 tablespoon Ghee
- 4 tablespoon Coconut chopped finely
- 3 tablespoon Cashews
- 3 tablespoon Kishmish (Golden Raisins)
Instructions
- Take water in a sauce pan and bring it to a full boil. Add rice ada in boiling water and cook for 8 to 10 minutes until it is completely cooked. It should be very soft. Strain this using a fine mesh strainer and rinse it slightly. Set aside.
- Now take jaggery and water in a heavy bottom pan and bring it to a full boil. If using jaggery balls, you might need to strain the syrup. Now pour the syrup back into the pan and cook until it comes to a full boil. Add in cooked ada into the syrup and mix well.
- Cook ada and jaggery until it gets thick. It will take around 10 minutes. This step is important to deepen the flavour. Now add in 3 tablespoon of ghee 1 tablespoon at a time and mix well. It should get thick and jam like.
- Once it reaches that consistency. Reduce the flame and add in second extract coconut milk and stir gently. Now bring this whole thing to a boil while keep mixing continuously. Once it reaches boil, add in cardamom powder, salt and mix well.
- Now reduce the flame to low. Add in first coconut milk and mix well. Turn off the heat immediately after adding first thick extract coconut milk.
- Heat ghee in a pan. Add in chopped coconut and fry till golden. Now add in cashews and raisins and cook until golden brown. Pour this into the ada pradaman and mix well.
- Serve hot.
Nutrition
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Rafeeda AR
pradhaman has jaggery and coconut milk, and payasam is with sugar and milk... sharing my understanding... 🙂
Anonymous
Thanx rafeeda
vigin ravi
can i use karupatti instead of jaggery?
MANIKANDAN P
From where did you got Rice Ada, In kanyakumari district Maida Ada only, kuthuvelaku brand.