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5 from 2 votes
Ada Pradhaman
Ada Pradhaman
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 

Rich n Luscious Kerala Style Ada Pradhaman Payasam …!! Made with Rice Flakes, Jaggery & Coconut Milk, the Perfect Festive Delicacy!

Course: Dessert
Cuisine: Indian
Keyword: ada pradhaman, kerala, payasam, sadya
Servings: 7
Author: Akhila
Ingredients
  • 200 g Ada (1 packet)
  • Water (as required)
  • 400 gm (15 oz appro. ) ശർക്കര / Jaggery
  • cup മൂന്നാം പാൽ / thin coconut milk
  • cup രണ്ടാം പാൽ / semi-thick coconut milk
  • 1 cup ഒന്നാം പാൽ / thick coconut milk
  • ¼ cup + 1 tbsp ghee or more
  • 1 tsp cardamom powder
  • 1 tsp ചുക്ക് പൊടി / dry ginger powder (optional)
  • 2 tbsp Cashews
  • 2 tbsp Raisins
  • 2 tbsp തേങ്ങാ കൊത്ത് / coconut bites
Instructions
  1. To prepare ada: Wash the ada 2-3 times in water until its rinses off clear, then drain and keep aside. Fill half of a heavy bottomed pan with water and bring to a boil. Once it starts boiling, add the washed ada and cook until it turns soft (should be mashable between your fingers). Drain and rinse the cooked ada under cold water (to prevent over-cooking) and keep aside.

  2. Prepare jaggery syrup: Add jaggery to a pan with 2 cups of water and heat on a medium flame. When the jaggery is completely melted into a lightly syrupy texture, strain it (to remove impurities and keep aside.

  3. Prepare coconut milk: You can use store bought coconut milk, coconut milk powder, or grated coconut, to prepare thin (മൂന്നാം പാൽ), semi-thick (രണ്ടാം പാൽ) and thick coconut milk (ഒന്നാം പാൽ). Keep aside.

  4. Prepare garnishes: Heat ghee in a pan and fry cashews, raisins and coconut bites separately, keep aside.

  5. For the payasam: Onto a heavy bottomed pan / ഉരുളി, add the melted jaggery, cooked ada, and heat on a medium flame. Allow the ada to cook in the jaggery syrup until it is reduced and thickened, constantly stirring it to prevent from sticking to the bottom of the pan. Add ¼ cup ghee while stirring the ada.

  6. Reduce the flame to a low and add the thin coconut milk (മൂന്നാം പാൽ). Continue stirring and cook until it is reduced and thickened.
  7. Now add the semi-thick coconut milk (രണ്ടാം പാൽ). Continue stirring and cook until it is reduced and thickened.
  8. Add the thick coconut milk, stir well and cook till right before it reaches boil, then switch of the flame. Ensure not to allow the dish to boil at this stage, so keep your flame at low.
  9. Add the cardamom powder, dry ginger powder, fried cashews, raisins and coconut bites. Add an extra 1 tbsp ghee (or more, if you like it’s taste), and give the dish a final stir.

  10. If the payasam turns out to be thick, you can add boiled n cooled cow’s milk to thin it out.

  11. Serve hot! Banana and Pappadam are malayalee’s favorite sides which are served Ada Pradhaman.

Notes
  • I have used Nirapara brand’s ada (rice based) in this recipe as I have none other available locally. These are thin rice flakes and not my personal favorite, I would recommend using bigger sized rice ada.
  • You can also use maida ada (all-purpose flour based) which works fine.
  • You may vary the quantity of ghee used in this recipe per your palette.