Ada Pradhaman

Ada Pradhaman is a rich and delicious Kerala style rice pudding usually prepared during Onam or Vishu.

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Ada Pradhaman is a popular Kerala sweet / dessert made during Onam festival and served at the end of the Onam Sadya. It is a rich and traditional Kerala style payasam without which the Onam Sadya is incomplete. It is considered to be the king of desserts in Kerala and is a common dish in almost all the major festivals that happen in God’s own country.

There are numerous variations to this dish, having been passed down from generation to generation.

5 from 2 votes

Ada Pradhaman Recipe

Ada Pradhaman is a rich and delicious Kerala style rice pudding usually prepared during Onam or Vishu.

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Dessert

Cuisine: Kerala

Keyword: dessert

Ingredients for Ada Pradhaman

• 1/2 cup Raw Rice
• 1/2 cup Sugar
• 1 Coconut
• 250 g Jaggery powdered
• Plantain Leaves as needed
• 2 tbsp Cashew Nuts
• 2 tbsp Raisins
• 1/2 tsp Cardamom Powder
• Ghee as required

How to make Ada Pradhaman

• Soak the rice for 30 to 60 minutes.
• Drain well and spread it to dry on a white cloth for an hour or two.
• Once all moisture has gone, grind to a fine powder and sieve well.
• Heat 1 tsp of ghee and add to the powder.
• Add 1 tsp of sugar and enough warm water.
• Mix well to a chapati dough consistency.
• Cut the plantain leaves into small-medium squares.
• Hold them over low flame to make them flexible.
• Heat a large pan of water and bring to a boil.
• Make small balls of the dough and place them on the plaintain leaves.
• Spread them using the back of a spoon or your palm.
• Drop this into the boiling water.
• Once cooked, the ada will start to float.
• Alternatively you can steam cook the ada. Remove, strain and scrape out the adas . Wash them in plenty of water to remove the stickiness and chop them finely.
• Grate the coconut and extract 1 cup of thin milk (second miland 1 cup of thick milk (first milk).
• Heat ghee in a pan over medium flame.
• Add the cooked ada and fry well.
• Add the thin milk, jaggery and sugar.
• Simmer for 5 to 10 minutes.
• Now add the thick milk and simmer for another 5 minutes, stirring thoroughly.
• Add cardamom powder and mix well.
• Fry the cashew nuts and raisins in little ghee and add to the pan.
• Serve at room temperature.

Notes

• You can also buy readymade ada (also called as Palada) and use.

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