Ada Pradhaman

Ada Pradhaman is a rich and luscious Kerala delicacy prepared by simmering the rice flakes in jaggery syrup and then flavored with coconut milk and cardamom powder

WHAT IS ADA PRADHAMAN?

This pradhaman is a variety of payasam made with rice flakes, jaggery, coconut milk and a touch of ghee (clarified butter). It’s topped off with some fried cashew nuts, raisins and coconut chips, and finished off with a dusting of cardamom powder.

Ada Pradhaman is the typically served dessert in festival of Onam in Kerala. This pradhaman is a variety of payasam made with Ada which has a silky texture and is mild in flavor.

Ada is the dry rice flakes which is soaked in hot water and later slow cooked in jaggery and coconut milk. This traditional dessert is a very important part of Onam Sadhya. Ada Pradhaman is typically made with various extracts of coconut milk, hence it is quite laborious task.

WHAT ARE THE INGREDIENTS YOU WILL NEEDED?

• Ada – I have store-bought rice ada in this recipe
• Jaggery – You can also add white sugar in this recipe
• Coconut Milk – You can use store bought or freshly extracted milk.
• Ghee – You can also use coconut oil instead of ghee.
• Nuts – Can add cashew, raisins or almonds
• Coconut Bits – Don’t miss to add fried coconut bits which are the highlight of this recipe.
• Cardamon Powder – Gives nice flavor to the pradhaman

HOW TO MAKE ADA PRADHAMAN?

Wash and soak the ada for 10 – 15 mins. Bring the water to boil and add the soaked ada.

Cook the ada till it is soft and half cooked ( Remember not to over cook ). Then drain the water, wash the ada in cold water 2-3 times ( helps from sticking ), strain and keep aside.

In a pan, melt the grated jaggery in water, strain through a fine sieve to remove the impurities. Keep aside.

Heat 1 tbsp of ghee in a pan and fry cashews and coconut pieces till golden and keep aside. In the same pan, add 1 tbsp ghee and saute the rice ada for a minute.

Then add the jaggery syrup in the ada and allow it to cook in medium flame till the jaggery starts to thicken.

Now add the thin coconut milk and again cook in low flame for 3 – 4 minutes or till it thickens.

Add the cardamom powder, fried cashews and coconut bits and then thick coconut milk and switch off the flame. Don’t boil or cook after adding the thick milk or else there is a chance to get curdled.

Serve warm or chilled with some cashews on top!

VARIATIONS:

Ada – There are different types of ada available in the market, some are made with rice flour and some with maida (all-purpose flour). Both works equally good for this recipe, however ada made with rice flour is my personal choice. Also, ada comes in different shapes; long strands, bite sized, thin granules, etc.

Coconut Milk – You can use store bought one too. For thin version dilute 1/2 cup of milk with 1 cup water and follow the recipe.

Dry Ginger Powder – Can add dry ginger powder too in this recipe

Jaggery – You can replace jaggery with regular white sugar but taste will differs and made little quick. And this version will be white in color and known as palada pradhaman.

HOW TO SERVE ADA PRADHAMAN?

Payasam is delicious on its own, but also elevates it a level further when savored with banana and pappadam

ADA PRADHAMAN RECIPE:

INGREDIENTS:

1/2 cup rice ada, have used store bought
3/4 cup jaggery, grated
1/2 cup thin coconut milk, 2nd and 3rd extract
1 cup thick coconut milk, 1st extract
10 – 12 cashew
1/1 tbsp coconut, grated or slices
1/2 tsp cardamom powder
2 – 3 tbsp homemade ghee

DIRECTIONS:

1. Wash and soak the ada for 10 – 15 mins. Bring the water to boil and add the soaked ada.
2. Cook the ada till it is soft and half cooked ( Remember not to over cook ). Then drain the water, wash the ada in cold water 2-3 times ( helps from sticking ), strain and keep aside.
3. In a pan, melt the grated jaggery in water, strain through a fine sieve to remove the impurities. Keep aside.
4. Heat 1 tbsp of ghee in a pan and fry cashews and coconut pieces till golden and keep aside.
5. In the same pan, add 1 tbsp ghee and saute the rice ada for a minute.
6. Then add the jaggery syrup in the ada and allow it to cook in medium flame till the jaggery starts to thicken.
7. Now add the thin coconut milk and again cook in low flame for 3 – 4 minutes or till it thickens.
8. Add the cardamom powder, fried cashews and coconut bits and then thick coconut milk and switch off the flame. Don’t boil or cook after adding the thick milk or else there is a chance to get curdled.
9. Serve warm or chilled with some cashews on top!

RECIPE NOTES:

1. You can use store-bought coconut milk as well, but i prefer to use freshly extracted milk as it tastes good.
2. Here I have used store-bought rice ada, soaking and cooking time depends on the size of the ada.
3. Pradhaman thickens over time, so adjust the consistency with coconut milk or regular milk to dilute.
4. Don’t miss to add fried coconut bits which are the highlight of this recipe.

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