Decadent and hearty Kerala Special Ada Pradhaman recipe with detailed step by step pictures. Kerala Special Ada Payasam recipe is a gluten-free, diary-free dessert that’s so delicious!
Ada Pradhaman is a traditional Kerala special ada payasam recipe that is made with rice ada, coconut milk and jaggery. Rice Ada is basically rice flour batter cooked until thick & dough like and dried out as thick, long ribbons. It is quite time-consuming to make rice ada at home but is real simple to make the ada pradhaman using store-bought dry rice ada. The flavor of the payasam is delicious as it is rich with jaggery and coconut milk – a combo match made in heaven. Ada Pradhaman is served as a part of Onam Sadhya but can also be served as a dessert anytime! Check out other Kerala recipes on my blog.
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Key Ingredients
Rice Ada is the main ingredient for making the Ada Pradhaman. You can use store-bought ready to use rice ada and break it into small pieces as desired.
Coconut Milk is used to flavor the payasam making it diary-free and at the same time really delicious too.
Jaggery is used to sweeten the pradhaman, although sugar can be used for this dessert it tastes best to use jaggery.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Ada Pradhaman
Making Ada Pradhaman is very simple and easy especially with store-bought ready-to-use rice ada. This is a beginner-friendly recipe and works well if you just follow the below tips and notes.
Make sure the rice ada is broken into small pieces, this helps cooking it quickly enough. Also, add enough water and keep stirring the rice ada while cooking, as it releases a lot of starch, there is a chance that the ada can get stuck at the bottom of the pot.
When using jaggery, make sure it is free of impurities. One way to get rid of any sediments is to make the jaggery syrup and filter it out.
The coconut milk should not be added when the mixture is too hot. It can quickly curdle. So always ensure that the flame is low when adding coconut milk.
Do not boil the payasam after adding thick coconut milk, as it can also curdle it quickly.
Substitutions & Variations
In the place of coconut milk, regular milk can also be used but you need to extremely careful about not adding milk when the jaggery syrup is hot. It will curdle immediately.
You can also use any nut milk in the place of coconut milk.
Traditionally, jaggery and coconut milk are the best combination but in case you prefer, sugar can be used too.
Storing & Serving Suggestions
Ada Pradhaman is best served warm or hot as a part of the Onam Sadya – the big banana leaf meal made for Onam festival. It can also be served cold as a dessert. It can be stored in an airtight container in fridge for upto a day and still taste amazing – both cold or warmed up.
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You must use the category slug, not a URL, in the category field.Ada Pradhaman with Step by Step Pictures
First break rice ada into small pieces and measure out ½ cup.
Bring about 2 cups of water to boil in a pot. Quickly add the broken rice ada and stir well.
Mix occasionally so that the ada doesn’t stick to the bottom of the pot. Cook on medium flame for about 8-9 mins until the rice ada is soft.
Strain off the cooked rice ada and run it through cold water. Set aside to drain.
In a pan heat 1 teaspoon ghee and roast 10 cashews & 10-15 raisins. Remove & set them aside.
Now add ½ cup powdered jaggery and ¼ cup of water.
Mix well & cook on low flame until the jaggery is completely melted.
Now add the cooked rice ada into the jaggery syrup and mix well.
Cook on low flame for 3-4 mins.
Next add 1 cup thin coconut milk along with ¼ teaspoon cardamom powder and mix well.
Cook on low flame for 3-4 mins until it begins to slowly boil.
Now add ½ cup thick coconut milk.
Mix well and remove from heat.
Garnish with roasted cashews and raisins.
Serve hot or cold as a dessert.
Recipe Notes
- Do not boil the payasam on high heat after adding coconut milk as it can curdle quickly.
- You can also make jaggery syrup separately, filter out any impurities and add it to the pan again. As I used organic jaggery, I did not have to filter it.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Ada Pradhaman | Kerala Special Ada Payasam
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Rice Ada broken into small pieces
- ½ cup Powdered Jaggery
- 1 cup Thin Coconut Milk
- ½ cup Thick Coconut Milk
- ¼ teaspoon Cardamom Powder
- 1 teaspoon Ghee
- 10 Cashews
- 10-15 Raisins
- 2 ¼ cups Water
Instructions
- First break rice ada into small pieces and measure out ½ cup.
- Bring about 2 cups of water to boil in a pot. Quickly add the broken rice ada and stir well.
- Mix occasionally so that the ada doesn’t stick to the bottom of the pot. Cook on medium flame for about 8-9 mins until the rice ada is soft.
- Strain off the cooked rice ada and run it through cold water. Set aside to drain.
- In a pan heat 1 teaspoon ghee and roast 10 cashews & 10-15 raisins. Remove & set them aside.
- Now add ½ cup powdered jaggery and ¼ cup of water.
- Mix well & cook on low flame until the jaggery is completely melted.
- Now add the cooked rice ada into the jaggery syrup and mix well.
- Cook on low flame for 3-4 mins.
- Next add 1 cup thin coconut milk along with ¼ teaspoon cardamom powder and mix well.
- Cook on low flame for 3-4 mins until it begins to slowly boil.
- Now add ½ cup thick coconut milk.
- Mix well and remove from heat.
- Garnish with roasted cashews and raisins.
- Serve hot or cold as a dessert.
Notes
- Do not boil the payasam on high heat after adding coconut milk as it can curdle quickly.
- You can also make jaggery syrup separately, filter out any impurities and add it to the pan again. As I used organic jaggery, I did not have to filter it.
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