Ada pradhaman recipe

Ada pradhaman recipe | Ada pradhaman is generally made for Onam, a traditional festival of Kerala. Onam Sadhya special Ada pradhaman recipe with detailed step-by-step pictures.

Ada pradhaman is a traditional payasam made for Onam using palada, jaggery, and coconut milk as the main ingredients. We generally use store-bought ada for this, but traditionally they make ada using rice flour.

Very long back I made this ada pradhaman at home, as my hubby loves it very much. Some make this with jaggery and some with sugar and milk too. The one which is made with jaggery is ada pradhaman and the one with sugar and milk is Palada pradaman.

Two days back when I went to the Indian store, saw this rice ada packet. This is a super hit recipe at our home and everyone loved it.
Instead of rice ada, you can add cooked channa dal and make Parippu pradhaman too.
Check out my Jackfruit payasam | Chakka pradhaman and Mango pasta pradhaman

 

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5 from 1 vote

Ada pradhaman recipe

Kerala Onam special payasam with rice ada, jaggery and coconut milk

Course Sweet, Traditional sweet

Cuisine South Indian

Keyword Festival recipes, Onam sadhya recipes, South Indian festival, sweets

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• ½ cup Rice ada store bought
• 1 cup Jaggery
• ½ cup Thin coconut milk
• ½ cup Thick coconut milk
• 1 tbsp Coconut bits
• 5 Cashew nuts
• 2 Ghee

Instructions

• Soak the ada in water for 10 minutes and cook them on a medium-low flame for 10 to 12 minutes till the ada becomes soft.
• Cook this nicely, else after the jaggery it will be hard.
• Drain the water and keep this aside.
• In a pan add jaggery and add 2-3tblsp of water and allow this to boil. Filter the impurities and allow this to boil for 5 minutes.
• Add the cooked ada to this and add the thin coconut milk.
• Cook for 5 minutes. Meanwhile, roast the coconut and cashew nuts in ghee till golden brown. Keep this aside.
• Add the thick coconut milk to this and boil for 2-3 minutes.
• Do not boil for too long as the coconut milk will curdle.
• Add the roasted cashew nuts and coconuts to this.
• Ada pradhaman is ready to serve.

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Notes

1. Cook the ada nicely in water and then add it to the jaggery. Ada will not get cooked in jaggery water.

2. Switch off the flame after adding thick coconut milk.

3. This pradhaman will thicken after cooling. You can serve this chilled too.

4. If you don’t get ada in your place, use shell pasta.

5. No need to add normal milk to the ada pradaman as coconut milk enhances the taste of the payasam.

Soak the ada in water for 10 minutes and cook them on a medium-low flame for 10 to 12 minutes till the ada becomes soft. Cook this nicely, else after the jaggery it will be hard. Drain the water and keep this aside.

• In a pan add jaggery and add 2-3tblsp of water and allow this to boil. Filter the impurities and allow this to boil for 5 minutes.
• Add the cooked ada to this and add the thin coconut milk.
• Cook for 5 minutes. Meanwhile, roast the coconut and cashew nuts in ghee till golden brown. Keep this aside.

• Add the thick coconut milk to this and boil for 2-3 minutes.
• Do not boil for too long as the coconut milk will curdle.
• Add the roasted cashew nuts and coconuts to this.

Ada pradhaman is ready to serve. 

Notes:

1. Cook the ada nicely in water and then add it to the jaggery. Ada will not get cooked in jaggery water.
2. Switch off the flame after adding thick coconut milk.
3. This pradhaman will thicken after cooling. You can serve this chilled too.
4. No need to add normal milk to the ada pradaman as coconut milk enhances the taste of the payasam.