Ada pradhaman recipe with store bought rice ada, jaggery, coconut milk as main ingredients. Quick video, step by step pictures recipe. Ada pradhaman is a Kerala dessert made with rice ada (flat rice flakes), it is often called King of the payasams because of its luxurious taste and creamy texture from coconut milk.
Prepared especially for Onam Sadya, you can prepare for other festival occasions like Vishu.
Check out my ada payasam and chakka pradhaman recipe in this website.
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About Ada Pradhaman
Ada pradhaman is a traditional Kerala sweet made with ada (small, flat pieces made of cooked rice batter), jaggery, coconut milk and roasted coconut pieces. This rich and creamy payasam has a deep caramel-like sweetness from jaggery and delicate coconut flavor. Ada pradhaman is popular as dessert in Kerala Sadya and is commonly prepared for Onam and other festive occasions.
In Kerala, ada pradhaman holds a special place during celebrations. I made ada payasam once which is lighter and badly wanting to try ada pradhaman Kerala style.
When I made chakka pradhaman, I loved it a lot and it was so different from the payasam we make in Tamil Nadu. My favorite game changing ingredients are the extras we add - lots of fried cashews, mainly the dry ginger powder, jeera powder and cardamom combo. Love this along with jaggery, as it takes it to another level.
Ada pradhaman Ingredients
Here's the ingredients list to make Ada pradhaman
- Rice Ada - Traditional Kerala rice flakes or strips (I used strips).
- Jaggery - For sweetness and a rich caramel flavor.
- Coconut Milk - Thick and thin varieties for creaminess (recommend homemade).
- Coconut - Classic touch with chopped ghee fried coconut.
- Cardamom Powder - For a warm, aromatic flavor.
- Cashews - Adds crunch when roasted in ghee.
- Raisins - Optional, adds a sweet chewy texture.
- Ghee - For frying and enhancing richness.
Check out my recipe card below for full list and measurements.
Onam Wishes
Wishing all my follower friends a Very Happy Onam!
Vj got these ribbon ada once and I had no idea what to do with it. Then found it is used just like the other readymade ada they sell in shops. Just the long shape.
So you can adapt this recipe with any ada shape they sell in shop. Just we are going to cook it and add to make pradhaman.
Pradhaman vs Payasam
Pradhaman is made with jaggery and along with nuts and raisins, coconut bits fried in ghee. Where as palada payasam is supposed to be left alone without cashews, raisin or coconut bits. I made with homemade coconut milk and recommend the same. If you want to save time, you can use some good quality organic coconut milk. Recipe adapted from Pradhaman video here.
Ask AI how to make Ada At home from scratch
Step by step images
Let's see how to make easy ada pradhaman with readymade ada.
- I used ribbon ada, so firstly, break into small pieces. Measure ½ cup. Soak in water for 15 mins.
2. Extract coconut milk: Then take 2 cups heaped fresh grated coconut. Add ¼ cup water. Blend well.
3. After that, transfer over metal strainer to squeeze out thick coconut milk (1st extract - ½ cup approx). Do not add excess water other than the ¼ cup we add while blending.
4. Again take the remains of coconut in mixie, add 1 cup lukewarm water. Blend well. Extract the second coconut milk. Collect 1 cup 2nd extract coconut milk approx.
5. Cook rice ada: Bring to boil, 2 cups water. Add soaked rice ada. Cook for 4-5 mins. Keep stirring now and then. Cook until really soft.
6. Drain water. Wash it well to prevent sticking.
7. Prepare Jaggery syrup: Heat jaggery with ¼ cup to ½ cup water until jaggery gets dissolved. No need to boil once the jaggery is completely dissolved. Strain over a metal strainer. Set aside.
8. Heat a heavy bottomed pan with ghee. Roast cashews until pale pink in medium flame and add raisin. Roast until it bloats. drain from ghee and keep aside.
9. In the same ghee, roast chopped coconut bits. Let it turn golden and crisp. Drain from ghee, keep aside.
10. Add cooked rice ada to the ghee and give it a quick stir.
11. Pour the jaggery syrup. Boil for 2-3 mins.
12. Lower the flame and slowly add 2nd extract coconut milk as you mix.
13. Simmer furthermore for 4 mins. Add 1st extract in low flame same way and mix.
14. Boil in low flame for 4 mins more. Switch off the flame. Add ⅛ teaspoon cardamom powder, cumin seeds powder, dry ginger powder. Finally add roasted cashew, raisins, coconut and serve.
Serve Ada pradhaman warm and enjoy!
Top tips
- Choose a fresh stock and good quality, well known brand ada if you are using ready made ada. Making ada at home is easy, though instant works perfectly fine.
- To remove impurities in jaggery, I always recommend to melt and strain.
- Cooking in thin and adding thick coconut milk at the end will prevent curdling.
- Make sure to cook in low flame for the ada to absorb the sweetness from jaggery.
Shelf life
Since we use coconut milk, we have to consume within the day of preparation if left at the room temperature. If stored in fridge appropriately, it can last for 2 days.
Serving suggestion: It shines as part of the Onam sadya. Can also be a standalone dessert.
FAQ
Though homemade coconut milk works best, you can definitely make ada pradhaman with readymade coconut milk, make sure to use organic one without any hamrnful additive ingredients in it.
Make sure to use thin coconut milk first to cook the ada. As the ada gets cooked, it kind of makes a slurry like texture (rice ada dissolves slightly and gets thick)This prevents curdling as it acts like a binding ingredient later when you add thick coconut milk along with jaggery.
Also ensure the heat is lot or you literally switch off the heat and then continue in low heat after you mix.
Recipe card
Ada pradhaman recipe
Ingredients
- ½ cup Ada readymade ada
- 1 cup Jaggery crushed
- 2 cups Grated coconut heaped
- ⅛ teaspoon Salt
- 2 tablespoon Ghee
- 6 Cashews
- 12 Raisin
- 2 tablespoon chopped Coconut
- 2 Cardamom powdered
- ⅛ teaspoon Dry ginger powder sukku podi
- ⅛ teaspoon Roasted cumin seeds powder
Instructions
- I used ribbon ada, so broke into small pieces. Measure ½ cup.
- Soak in water for 15 mins.
Extract coconut milk
- Take 2 cups heaped fresh grated coconut. Add ¼ cup water. Blend well.
- Transfer over metal strainer to squeeze out thick coconut milk (1st extract - ½ cup approx).
- Do not add excess water other than the ¼ cup we add while blending.
- Again take the remains of coconut in mixie, add 1 cup luke warm water.
- Blend well. Extract the second coconut milk. Collect 1 cup 2nd extract coconut milk approx.
Cook ada:
- Bring to boil, 2 cups water. Add soaked rice ada.Cook for 4-5 mins. Keep stirring now and then. Cook until really soft.
- Drain water. Wash it well to prevent sticking.
Prepare Jaggery syrup:
- Heat jaggery with ¼ cup to ½ cup water until jaggery gets dissolved.
- No need to boil once the jaggery is completely dissolved.
- Strain over a metal strainer. Set aside.
- Heat a heavy bottomed pan with ghee. Roast cashews until pale pink in medium flame and add raisin. Roast until it bloats. drain from ghee and keep aside.
- In the same ghee, roast chopped coconut bits. Let it turn golden and crisp.
- Drain from ghee, keep aside.Add cooked rice ada to the ghee and give it a quick stir.
- Pour the jaggery syrup. Boil for 2-3 mins.
- Lower the flame and slowly add 2nd extract coconut milk as you mix.
- Simmer for 4 mins. Add 1st extract in low flame same way and mix.
- Boil in low flame for 4 mins more. Switch off the flame.
- Add cardamom, cumin seeds powder, dry ginger powder.
- Finally add roasted cashew, raisins, coconut and serve.
Video
Notes
- While cooking ada, it may over flow, so keep an eye and stir to prevent over flowing.
- Cook the ada well, otherwise, if you cook along jaggery syrup, it will become chewier.
- I measured jaggery crushed, loosely packed. I felt it was slightly on sweeter side. If you want you can reduce ¾th cup too.
Sujeesh says
Hi Raks
Traditinaly(Kerala Style) ada prdamans is making in another way.
Rice powder is mixed with water and coconut oil(consistency is very pouring type).
This is flow over pealed banana leaves(this process is called ada aniyal). Then this leaves are rolled and a set of coiled leaves are boiled in water
Then keep it for cooling , and uncoil eah leaves, and removed the paper thin sheets of ada in cooled water. (this sheet look like a thin sheet made by Fevicol)This ada is pressed in seive( a wooden frame with metailc nets and size of net determine the size of ada. Then this ada is well cleand to remove starch and oil content in running water. Mean while milk will be boiled .suger will be added. when the milk starts light pink ada will be added . minimum this proceess will take 6-8n hours.
Traditionaly no garnishing. correct consistency of payasam is ada should float in payasam.not rest on bottom
In marrige hal and all cooks should use milk maid, some guys use boost etc to get color and consisteny
Nb:- Last 8 years my neighbour hood RA is making this payasam during onam days and sell it and profit we used for charity work. I have a video. unfortunately when my lap formated its lost,else must shared the process
Happy cooking
Happy janmashatmi
Raks Anand says
Thank you for sharing 🙂 Appreciate it.