Ada Pradhaman | Ada Payasam

 Ada Pradhaman | Kerala Ada Payasam for Onam Sadya


ada-pradhaman

 


Ada Pradhaman is a traditional Kerala dessert that is often regarded as the king of all payasams. Made with rice ada, jaggery, and coconut milk, this payasam is rich, creamy, and full of complex flavors. A staple during the Onam Sadhya,

Ada Pradhaman is known for its perfect blend of sweetness and richness, thanks to the combination of jaggery and coconut milk. This dessert is not only a treat for the taste buds but also a symbol of Kerala’s culinary heritage. Its distinct texture, created by the soft rice ada soaked in a luscious coconut milk , makes it stand out among other payasams. Ada Pradhaman is also an ideal dessert for any festive occasion, as its deep flavors evoke warmth and celebration.

How to make homemade Ada?

To make rice ada, you’ll need 1 cup of raw rice, 2 teaspoons of sugar, and 2 teaspoons of ghee. Start by washing and soaking the rice for 30 minutes. After draining, spread the rice on a clean muslin cloth and let it dry for 45 minutes. Then, grind it into a fine powder and sieve it.


Next, add sugar and ghee to the rice flour, then mix with enough water to achieve an idli batter consistency. Grease a square piece of plantain leaf (which should be slightly heated to make it flexible) and pour the batter onto it. Roll the leaf and tie it securely. Place the wrapped leaf in boiling water for 4-5 minutes (once done, the leaf will float to the top). After cooking, open the leaf and gently peel off the cooked ada. Cut it into small square shapes and wash it in cold water to prevent stickiness. Use immediately.


Since making homemade ada can be time-consuming, I’ve opted for store-bought rice ada. However, be cautious while cooking it as the store-bought version tends to cook quickly due to its smaller size.


In this blog post, I’ll walk you through the authentic recipe for Ada Pradhaman, ensuring you achieve the perfect balance of flavor and consistency.

Ingredients

Readymade rice ada-1/2 cup
Thick Coconut milk-1/2 cup
Thin coconut milk-1  cup
Jaggery syrup-1 cup
Ghee-2 tbsps
Cashews, raisins and coconut pieces-few
Cardamom powder-1/4 tsp

Method

👉Cook the rice ada in 2 cups boiling water until 3/4 done. Drain the excess water and show under running cold water (to prevent stickiness) set aside.


👉Heat kadai/vessel add the jaggery syrup ,cooked rice ada and boil for few minutes then add the thin coconut milk and cook until the mixture thickens.




  👉Keep stirring occasionally.Add 1 tbsp ghee in between .
👉Meanwhile add the cardamom powder to the thick coconut milk and mix well.
👉Then finally add this thick coconut milk and immediately switch off the stove.



👉In a tadka pan heat ghee add the cashews raisins and coconut pieces fry until the cashews are golden brown and add to the payasam.


👉Serve.

Preparation Time-20 minutes 
Serves-4

Divya's Nalabhagam

Nutritionist, Home cook, Food blogger, Recipe developer and YouTuber

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