Comments on: Ada Pradhaman / Rice Flakes Jaggery Pudding

By: 12 Onam Sadya recipes to help you feast like a king – TA World: Travel News | Exclusive Travel Industry Community

Thu, 27 Aug 2020 10:08:13 +0000

[…] This dish is a Kerala delicacy made of rice flakes simmered in a jaggery and coconut milk flavoured with cardamom and dry ginger powder. The use of three versions of coconut milk with varying thickness is the highlight of this recipe and is key to the perfection of this dish. Traditionally, freshly squeezed coconut milk was used but to ease the cook you can use store bought coconut milk or coconut milk powder and adjust its thickness with water. Recipe here […]

By: Akhila

Akhila — Wed, 29 Jul 2020 15:38:33 +0000

In reply to Nisha Mathew.

Hi Nisha, I haven’t used coconut milk powder in any of my recipes but I can give a rough idea for the conversion.
3-4 tbsp coconut milk powder to 1 cup of warm water for thicker consistency. (Check and add more if it is not thick enough)
2 tbsp to 1 cup of warm water for medium thick consistency.
1 tbsp coconut milk powder to 1 cup of warm water for thinner consistency.
Hope this helps.

By: Nisha Mathew

Nisha Mathew — Tue, 28 Jul 2020 21:56:41 +0000

Hello Akhila,
Loveee your recipes. I was looking at your Ada Pradhaman recipe and you mention about thin/ semi/ and thick coconut milk quantity. Can you tell me how much quantity of coconut milk powder to water ratio to get for each type if I am using the store bought coconut milk powder. Thank you !

By: Makos

Makos — Wed, 11 Sep 2019 08:28:56 +0000

This sounds so interesting!
So, ada is not regular rice?