Ada Pradhaman is a rich, decadent and delicious ada pradhaman from Kerala cuisine. Ada Pradhaman is Kerala special payasam made for Onam as a part of Onam Sadya. I love all types of jaggery based payasam and this one tops the list.
About Ada Pradhaman
Ada Pradhaman is one of the richest kheer and a must serve in Onam Sadya. ‘Ada’ is rice flour flakes and ‘Pradhaman’ is payasam / kheer so it means payasam made with rice flakes. Ada Pradhaman is a traditional payasam made for Onam. Onam sadya is incomplete without this rich and delicious Ada Pradhaman. Ada Pradhaman is dairy free and uses coconut milk as main ingredient. Rice Ada is basically made using thick rice flour batter spread on banana leaf and steam cooked. Then it is cut into small squares which is called rice ada / rice flakes and used in this payasam. Traditionally raw rice is soaked and grind to make a batter, alternate easy method is to make batter using ready made rice flour and steam cook it to make ada. Shortcut is to buy ready made rice ada itself. The key to a perfect Ada Pradhaman is to cook the jaggery syrup and coconut milk for the correct time. It should become thick only then the payasam turns out creamy. I have learnt this trick over the years of cooking this payasam. Mittu loves palada, me and gugu love both ada pradhaman and palada payasam.
Ada Pradhaman Video
I have had Ada Payasam many times at my friends place during Onam. I couldn’t use the homemade ada for the payasam as I made the ada last week and it was a tight day for a photoshoot. So I used the store bought ones and made this couple of days back. Check out paalada pradhaman recipe too. With homemade ada I am sure it would taste even more good, so if you have time please try to make ada at home then try this payasam. However if cooked the right way even store bought ada tastes great in this payasam. The only trick here is to cook the payasam for the correct mentioned time also the payasam should not be boiled after thick coconut milk is added. The addition of dry ginger powder gives a unique flavor and takes this payasam to the next level. Its a tradition that most of the dishes served in Onam Sadya is meant to be thick so that it does not flow/ run when served in banana leaf. So ada pradhaman is also served thick and creamy.
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Ada Pradhaman Ingredients
Ada – You can use homemade ada or buy from stores too. The cooking of homemade ada differs from the store bought ones. Jaggery – Use good quality jaggery for best results. The color of the payasam depends on the jaggery variety. Coconut milk – Fresh homemade coconut milk is best so always use freshly extracted coconut milk, do not use packed ones. Flavoring – Dry ginger powder and cardamom powder is added for flavor. Ghee – Ghee is used to roast the cashews and for a nice aroma. Garnish – Ghee fried cashews and coconut bits are added to Ada Pradhaman traditionally.
How to make Ada Pradhaman Step by Step
1.Rinse 1/2 cup ada in water first. 2.Boil 2 cups water. Switch off and remove from flame. 3.Add rinsed ada to it and set aside for 15 minutes. 4.Transfer to a strainer. Rinse it with water to avoid further cooking. 5.It should only be slightly soft as it will again get cooked with the jaggery syrup and coconut milk. It should not be too mushy. 6.Add 1 cup jaggery with 1/2 cup water and heat it up. 7. Cook until jaggery completely dissolves. Switch off. 8.Strain through a metal strainer to remove impurities if any. 9.Heat 1 tablespoon ghee add around 12 cashews fry until golden brown remove and set aside. 10.Add 2 tablespoon coconut and fry until golden brown. Remove and set aside. 11.Now add drained ada and saute for a minute. It will stick a bit so don’t panic. 12.Add strained jaggery syrup. 13.Cook until the syrup is thick, it will take at least 10 minutes. 14.Now it has become thick. 15.Add 1 cup thin coconut milk. 16.Let it boil again for about 7-10 minutes or until thick. 17.It has become thick now. 18.Add 1/8 teaspoon dry ginger powder, 1/4 teaspoon cardamom powder. 19.Add 1/2 cup thick coconut milk. 20.Mix it well. 21.Add fried cashews and coconut. 22.Add 1 tablespoon ghee. 23.Give a quick mix. When it starts to boil switch off. Do not boil after thick coconut milk is added. 24.This payasam thickens after cooling down so switch off accordingly. 25.This is after cooling down see how thick it has become. Serve Ada Pradhaman and enjoy!
Expert Tips
Ada – You can use thin small rice ada or the bigger ones. Both are available in stores. Make sure to cook it correctly, do not mash it up while cooking. Jaggery – The color of the pradhaman varies from light brown to dark brown depending on the jaggery variety. I used paagu vellam so got a darker shade. Coconut milk – Use homemade fresh coconut milk for best flavor. You may need around 1 and 1/2 cups grated coconut to extract coconut milk. After adding thick coconut milk do not cook for a long time as there are chances for it to split. Consistency – The consistency of the payasam while switching off should be s;lightly runny as it thickens after cooling down. You can add little boiled milk to make it payasam consistency while serving if you feel it thick. Flavor – You can even add 1/4 teaspoon roasted cumin powder along with cardamom and dry ginger powder. Garnish – You can even add raisins while frying. Enhancements – Add a pinch of salt to lift the sweetness.
Serving & Storage
Enjoy Ada Pradhaman as a dessert after meal hot or cold as per your preference. Refrigerate for later use within next day.
1.What is Ada Payasam made of?
Ada Pradhaman is a traditional payasam made for Onam. Ada Payasam is made using ada. Ada is rice flakes made by soaking, grinding rice, making a rice flour batter, steaming the rice flour batter then cutting into small pieces to make homemade ada. You can buy ada from stores too.
2.Will the payasam split after adding coconut milk?
Yes the payasam can split if thick coconut milk is added in high flame so always simmer the flame then add little by little, mix well. If you are still scared of splitting then switch off and add.
3.Difference between pradhaman and payasam?
Pradhaman is made using coconut milk and jaggery while payasam is made with sugar and milk. But payasam can be made using jaggery also. If you have any more questions about this Ada Pradhaman Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Ada Pradhaman Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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