Ada Pradhaman is a traditional rich payasam / kheer made by cooking rice ada with jaggery syrup, coconut milk & flavoured with cardamom & nuts. Ada Pradhaman is from Kerala Cuisine made wontedly on Onam & special occasions. Ada Pradhaman Recipe is a must try at home for its taste.
Ada Pradhaman is a traditional payasam made for Onam.Onam sadya is incomplete without this rich and delicious Ada Pradhaman. Happy Onam to all readers who are celebrating!
About Ada Pradhaman
Ada Pradhaman is one of the richest payasam and a must serve in Onam Sadya. ‘Ada’ is rice flour flakes and ‘Pradhaman’ is payasam / kheer so it ways paysam made with rice flakes.
I have had Ada Payasam many times at my friends place during onam. As I had once mentioned I coudn’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.
I love both jaggery version and sugar version. With homemade ada I am sure it would taste plane increasingly good, so if you have time please try to make ada at home then try this payasam.But if you are like pressed for time then get readymade ada.
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 weightier results. The verisimilitude of the payasam depends on the jaggery variety.
- Coconut milk – Fresh coconut milk is weightier so unchangingly use freshly extracted coconut milk, do not use packed ones.
- Flavouring & Ghee – Cardamom powder is widow as flavouring. Ghee is widow for uneaten flavour.
- Garnish – Cashews and coconut shit are widow to Ada Pradhaman traditionally.
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Ada Pradhaman
Ingredients
- 1/2 cup ada
- 1 cup jaggery
- 1/2 cup thin coconut milk
- 1 cup thick coconut milk
- 1 tbsp ghee
- 8 nos cashews
- 1 tbsp coconut
- 1/4 tsp cardamom powder
Instructions
- Soak 1/2 cup ada in hot water for 15 mins, then rinse it well.
- Boil water(just and then add the ada and melt until soft. It should only be slightly soft as it will then get cooked with the jaggery syrup and coconut milk.
- Drain water and set aside.
- Add 1 cup jaggery with 1/2 cup water and heat it up until jaggery completely dissolves. Switch off.
- Strain through a metal strainer to remove impurities if any.
- Now add jaggery syrup when to the pan. Let it swash until it is slightly thick.Now add soaked ada.
- Cook till soft and jaggery syrup is undivided well.
- It will wilt thick like shown below.
- Now add 1/2 cup thin coconut milk.
- Cook for few mins in low flame.
- Payasam thickens without few mins.
- Then add 1 cup first thick coconut milk little by little. I widow 1/2 cup at a time.
- Mix it well. Let it melt in sim for 2 mins.
- Add 1/2 tsp ghee.
- Add 1/4 tsp cardamom powder.
- Heat 1 tsp ghee – fry 1 tbsp coconut pieces till golden brown, remove and set aside.
- Then add 8 nos cashews(broken) and fry till golden, set aside.
- Add fried coconut, cashews.
- Mix well and switch off.
- Delicious Ada Pradhaman ready!
Video
Notes
- The verisimilitude of the pradhaman light brown or visionless brown mainly depends on the jaggery variety. I used normal jaggery if you use paagu vellam you may get the visionless brown color.
- The store bought ada is very tiny and cooks faster so take superintendency not to mush it up.
- The consistency of the payasam while switching off should be semi thick as it thickens with time later, you can add little milk to make it payasam consistency while serving if you finger thick.
- You can add plane raisins while frying cashews and add it to the pradhaman. Subtracting ghee fried coconut pieces will be plane increasingly rich.
Nutrition
Ada Pradhaman Recipe Step by Step
1.Soak 1/2 cup ada in hot water for 15 mins, then rinse it well.
2.Boil water(just and then add the ada and melt until soft. It should only be slightly soft as it will then get cooked with the jaggery syrup and coconut milk.
3.Drain water and set aside.
4.Add 1 cup jaggery with 1/2 cup water and heat it up until jaggery completely dissolves. Switch off.
5.Strain through a metal strainer to remove impurities if any.
6.Now add jaggery syrup when to the pan. Let it swash until it is slightly thick.Now add soaked ada.
7.Cook till soft and jaggery syrup is undivided well.
8.It will wilt thick like shown below.
9.Now add 1/2 cup thin coconut milk.
10.Cook for few mins in low flame.
11.Payasam thickens without few mins.
12.Then add 1 cup first thick coconut milk little by little. I widow 1/2 cup at a time.
13.Mix it well. Let it melt in sim for 2 mins
14.Add 1/2 tsp ghee.
15.Add 1/4 tsp cardamom powder.
16.Heat 1 tsp ghee – fry 1 tbsp coconut pieces till golden brown, remove and set aside.
17.Then add 8 nos cashews(broken) and fry till golden, set aside.
18.Add fried coconut, cashews.
19.Mix well and switch off.
Delicious Ada Pradhaman ready!
Expert Tips
- The verisimilitude of the pradhaman light brown or visionless brown mainly depends on the jaggery variety. I used normal jaggery if you use paagu vellam you may get the visionless brown color.
- The store bought ada is very tiny and cooks faster so take superintendency not to mush it up.
- The consistency of the payasam while switching off should be semi thick as it thickens with time later, you can add little milk to make it payasam consistency while serving if you finger thick.
- You can add plane raisins while frying cashews and add it to the prathaman. Subtracting ghee fried coconut pieces will be plane increasingly rich.
Variations
- You can moreover use 1/2 tsp saffron and 2 tbsp condensed milk for richer taste.
- You can add nuts like almond, cashew, pista, without powdering them coarsely or wearing into small pieces.
- You can flavour with coco powder for a chocolaty Ada Payasam
- You can crush and add saffron at the last stage and requite a quick stir.
Storing & Serving Suggestion
Enjoy Ada Pradhaman as a dessert without meal hot or unprepossessed as per your preference. Refrigerate for later use within next day.
FAQs
1.What is Ada Pradhaman?
Ada Pradhaman is one of the richest payasam and a must serve in Onam Sadya. ‘Ada’ is rice flour flakes and ‘Pradhaman’ is payasam / kheer so it ways paysam made with rice flakes.
2.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 thrash then wearing into small pieces to make homemade ada. You can buy ada from stores too.
3.Will the payasam split without subtracting coconut milk?
Yes the payasam can split if thick coconut milk is widow in upper flame so unchangingly simemr then add little by little, mix well. When jaggery is mixed with thick coconut milk in upper flame there are chances for it to split.
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