Ada Pradhaman is a traditional Kerala dessert, a creamy and rich payasam made with rice flakes (ada), coconut milk, and jaggery. This sweet treat is a festive favorite, perfect for celebrations like Onam or any special occasion. The cozy flavors are so comforting, everyone will want another helping!
- Servings: 6 Serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cool Time: 10 minutes
- Chill Time: None
- Total Time: 55 minutes
Ingredients
- 1 cup rice ada (available in Indian grocery stores)
- 1 cup jaggery, grated or chopped
- 2 cups thin coconut milk (second extract)
- 1 cup thick coconut milk (first extract)
- 2 tablespoons ghee
- 10-12 cashew nuts
- 2 tablespoons raisins
- 1/4 teaspoon cardamom powder
- 1 tablespoon coconut slivers (optional, for garnish)
- 4 cups water
Step-By-Step Directions
Step 1: Prepare the Rice Ada
Wash the rice ada well under cold water to get rid of extra starch. Now, boil 4 cups of water in a saucepan, add the rice ada, and cook it for 8–10 minutes until it turns soft but not too mushy. Drain and set aside.
Step 2: Melt the Jaggery
Melt the grated jaggery in a small pan with half a cup of water. Heat on low, stirring until the jaggery dissolves completely. Strain to remove impurities and set aside.
Step 3: Cook the Ada
In a large, heavy-bottomed pan, heat 1 tablespoon of ghee. Add the cooked ada and sauté for 2-3 minutes to coat it with ghee. This enhances the flavor.
Step 4: Add Coconut Milk
Add the thin coconut milk (second extract) and let it slowly come to a gentle boil. Reduce heat and simmer for 10-12 minutes, stirring occasionally, until the ada absorbs the milk and the mixture thickens slightly.
Step 5: Incorporate Jaggery
Slowly add the melted jaggery to the pan, stirring well to combine. Let it simmer for another 5-7 minutes until the mixture blends smoothly.
Step 6: Add Thick Coconut Milk
Pour in the thick coconut milk (first extract) and stir gently. Let it simmer gently for 2-3 minutes, but don’t let it boil, or it may curdle. Add cardamom powder and mix well.
Step 7: Fry the Garnishes
Warm the last spoonful of ghee in a small pan. Fry the cashew nuts until golden, then add raisins and fry until they puff up. If using coconut slivers, fry them lightly until crisp.
Step 8: Final Touch
Pour the fried cashews, raisins, and coconut slivers (if using) into the pradhaman. Stir gently and remove from heat.
Step 9: Cool and Serve
Let the ada pradhaman cool for 10 minutes before serving. Serve warm in bowls for the best experience.
Nutrition Facts (Per Serving)
Servings Per Recipe: 6
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 320 kcal | – |
| Total Fat | 18g | 23% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 8mg | 3% |
| Sodium | 20mg | 1% |
| Total Carbohydrate | 38g | 14% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 22g | – |
| Protein | 3g | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
| Potassium | 150mg | 3% |
Final Thought
Ada Pradhaman isn’t just a dessert; it’s like a sweet, comforting hug from the heart of Kerala. Its rich, coconutty sweetness paired with the crunch of cashews and raisins makes every bite a celebration. Whether you’re making it for a festival or a cozy family gathering, this recipe is sure to bring smiles and satisfy sweet cravings. Enjoy this delightful treat and share the love!
Also Read: The Easiest Chocolate Biscuit Cake Recipe (No Egg, No Bake!)
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.