Ada Pradhaman
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 commonly on Onam & special occasions. Ada Pradhaman Recipe is a must try at home for its taste.
Servings3 people
Ingredients
- 1/2 cup ada
- 1 cup jaggery
- 1/2 cup thin coconut milk
- 1 cup thick coconut milk
- 1 tablespoon ghee
- 8 nos cashews
- 1 tablespoon coconut
- 1/4 teaspoon 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 cook until soft. It should only be slightly soft as it will again 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 back to the pan. Let it boil until it is slightly thick.Now add soaked ada.
- Cook till soft and jaggery syrup is absorbed well.
- It will become thick like shown below.
- Now add 1/2 cup thin coconut milk.
- Cook for few mins in low flame.
- Payasam thickens after few mins.
- Then add 1 cup first thick coconut milk little by little. I added 1/2 cup at a time.
- Mix it well. Let it cook in sim for 2 mins.
- Add 1/2 teaspoon ghee.
- Add 1/4 teaspoon cardamom powder.
- Heat 1 teaspoon ghee - fry 1 tablespoon 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 color of the pradhaman light brown or dark brown mainly depends on the jaggery variety. I used normal jaggery if you use paagu vellam you may get the dark brown color.
- The store bought ada is very tiny and cooks faster so take care 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 feel thick.
- You can add even raisins while frying cashews and add it to the pradhaman. Adding ghee fried coconut pieces will be even more rich.
Nutrition Facts
Ada Pradhaman
Amount Per Serving (150 ml)
Calories 756
Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 28g175%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 13mg4%
Sodium 275mg12%
Potassium 367mg10%
Carbohydrates 97g32%
Fiber 3g13%
Sugar 68g76%
Protein 5g10%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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