Ada Pradhaman is a Kerala style traditional payasam / kheer made by cooking rice ada with jaggery syrup, coconut milk, flavored with cardamom and garnished with nuts. Ada Pradhaman is from Kerala Cuisine made commonly as a part of Onam Sadya & special occasions. Learn to make Ada Pradhaman with step by step pictures and video.
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.
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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.
Similar Recipes
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.
FAQS
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 sharmispassions@gmail.com. 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.
📖 Recipe Card
Ada Pradhaman
Ingredients
- 1/2 cup ada
- 1 cup jaggery
- 1 cup thin coconut milk
- 1/2 cup thick coconut milk
- 2 tablespoon ghee
- 12 cashews
- 2 tablespoon coconut
- 1/4 teaspoon cardamom powder
- 1/8 teaspoon dry ginger powder
Instructions
- Rinse 1/2 cup ada in water first.
- Boil 2 cups water. Switch off and remove from flame.
- Add rinsed ada to it and set aside for 15 minutes.
- Transfer to a strainer. Rinse it with water to avoid further cooking.
- 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.
- Add 1 cup jaggery with 1/2 cup water and heat it up.
- Cook until jaggery completely dissolves. Switch off.
- Strain through a metal strainer to remove impurities if any.
- Heat 1 tablespoon ghee add around 12 cashews fry until golden brown remove and set aside.
- Add 2 tablespoon coconut and fry until golden brown. Remove and set aside.
- Now add drained ada and saute for a minute.It will stick a bit so don’t panic.
- Add strained jaggery syrup.
- Cook until the syrup is thick, it will take at least 10 minutes.
- Now it has become thick.
- Add 1 cup thin coconut milk.
- Let it boil again for about 10 minutes or until thick.
- It has become thick now.
- Add 1/8 teaspoon dry ginger powder, 1/4 teaspoon cardamom powder.
- Add 1/2 cup thick coconut milk.
- Mix it well.
- Add fried cashews and coconut.
- Add 1 tablespoon ghee.
- Give a quick mix. When it starts to boil switch off. Do not boil after thick coconut milk is added.
- It thickens after cooling down so switch off accordingly.
- This is after cooling down see how thick it has become.
Video
Notes
- 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 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.
Kalyani's Platter
Very tempting and yummy Ada pradhaman …. Following u ….
Gayathri NG
Ada pradhaman looks fabulous and perfect sharmi.. thanks for sharing dear..
RAKS KITCHEN
I love this, love the chunky ada in the payasam… lovely clicks..
Prathibha
Nice n yummy payasam,looks delicious..:)
Priti
Looks yum and loved the pics ….looks fab
Nithya
Delicious looking Pradhaman 🙂 You are in a super dooper festival spree. I'm loving it 🙂
Mitha
hi sharmi..
mouthwatering recipe.
even I too buy double horse palada but I dont buy the aripalada. I buy th eother variant..
am gonna ghome tomorow. so wont be checking blogs often. wishing you and ur dear ones a very happy & prosperous onam
Sasmita
Wow! nice recipe and I love your bowl 🙂
Kalpana Sareesh
delicious ..love it..
Spandana
Looks delicious..and lovely presentation.
Nisa Homey
Perfect!! wish I was ur neighbor…happy onam to u dear.
Premalatha Aravindhan
delicious and yummy ada pradhaman,love the presentation…very nice.
jeyashrisuresh
Creamy and delicious pradaman. I love this more with sugar, clicks r too good
Shireen Sequeira
Wow, very nice step by step presentation Sharmi! Nice clicks too!
Priya
Looks absolutely irresistible, yummy ada pradhman..
suganthi
Adrasakkaa….Mouth-watering recipe!!!!!
Happy onam to u….
Prathima Rao
Looks creamy & irresistible..Im drooling lookING AT THE CLICKS!!
Prathima Rao
Prats Corner
Suja
Creamy and delicious..looks absolutely tempting
Uma
Great recipe for the onam. I liked your way of preparing dish related to festivals and posting them. very useful.
Cheers,
Uma
Janu
Wow!! Lovely clicks sharmi!! Is that a wallpaper which you used at the background?
Sharmilee! :)
@Janu : Its a gift wrapper Janu 🙂
Happy Cook / Finla
I triple want it.
Laavanya
How delicious!
Zareena
Very tempting clicks and perfect pics. Happy onam Sharmi. Loved this ada pradhaman a lot.
sangee vijay
Pradhaman looks so delectable…lovely presentation…superb background 🙂
Reshmi Mahesh
Pradhaman looks super tempting… Happy Onam to you too 🙂
Torviewtoronto
delicious looking payasam Sharmilee
Nitha
delicious treat for onam…
priya ravi
looks creamy and delicious. lovely clicks 🙂
Umm Mymoonah
Me too longing to make this ada pradhamam for a long time, clicks are lovely!
The Mad Jammer
such mallu clicks :P, awesome dish though i like the sugar version better. Happy Onam!
Shobha Kamath
Lovely presentation !
Chitra
I tasted this in my neighbors house. Loved it. i must try this . clicks are beautiful and tempting 🙂
ChitraKrishna
Simply superb recipe… wat a presentation!
Alpana
Good presentation……am sure it was delicious too.
Shri
This is new to me…Beautiful pics and very inviting dish
arthi
nice presentation and awesome clicks..my fav 🙂
Priya
Onashamsakal! A little early but I wish you and your family a Happy Onam.
The Ada Pradhamam looks divine! I had a wonderful chance to have onam sadya at a friends place a few years back and the food was fabulous. I still remember the ada pradhamam taste, will try to make it soon.
Gopika Ram
One of our fav sweet dishes 😀 Love it .. And like always love your amazing pictures 🙂
Vaishali
A very happy onam to you, Sharmilee. This is such a classic.
schmetterlingwords
Ada pradaman is inviting!! Is that a silver that you have used for serving?? very beautiful!! 🙂
divya
Looks delicious..and lovely presentation.
Bharathy
Divinoooooo divine! 🙂 so you dint try with home made ada?
Bharathy
In kerala the jaggery is towards the darker side which makes it perfect. The ones we get in TN are refined and hence the lighter hue. The darker ones have more sand particles in it but once made into payasam, it has its real enhanced taste!
Shabitha Karthikeyan
Looks so festive and creamy !!! The mallu saree makes the pic so elegant !!!
Ramya
This looks soo great!! Loved the presentation! u hav captured all festive spirit in the pics:-)
Anonymous
Nice and Easy step wise method.Thanks for sharing.
Geraldine Viji
Wonderful recipe. Came out ver well. Thanks for step by step depiction
Geraldine Viji
Thanks for the wonderful recipe. It came out well. All your recipes are easy to follow.
Sree Kumar
How can measure ada and jaggery in cups
SHARMILEE J
Just powder the jaggery then measure, check in my jaggery syrup post….
Shika Geetha
Can we add sesame seeds along with fried coconut?We do that in our place.
Nisha Madhulika
Nice and Easy step wise method.
Thanks for sharing this Awesome Recipe.
Sandhya Venkatesh
Tried the recipe. It was very delicious. An easy and tasty dish.
Miriam
A friend from Kerala brought a store bought version this to a gathering. We really enjoyed it and wanted to try it for ourselves. Your instuctions are so clear, it was easy for us. We even made our own ada using your post.
We didn’t have jaggery so we used maple syrup. It turned out great!
Thank-you so much for posting this.