Wishing everyone a very Happy Onam.Ada pradhaman is a traditional sweet dish from Kerala, India. Pradhaman is similar to payasam except that it is made using coconut milk and is a little thicker. Ada pradhaman is an important part of a sadya and no onam sadya is complete without a serving of this lip smacking dessert.
The payasam is made from rice ada. This year, I wanted to make ada at home but didn’t have sufficient time. So I settled with store-bought ada. The ada you get from stores here at Chennai are relatively tiny compared to the ones you get at Kerala/Nagercoil.This payasam is very similar to paruppu(dal) payasam and is very easy to make.
- Rice Ada- 1 cup (200 ml)
- Jaggery-450 gms
- Medium Thick coconut milk-3 cups
- Thick Coconut milk-2 1/4 cups
- Ghee- As required
- Coconut pieces-1 tbsp
- Cashew nuts-15 to 20
- Raisins-10 to 15
- Green cardamom powder-1 tsp
Cook the ada in boiled water and rinse with cold water once cooked. This ensures the ada doesn’t stick to each other.
Fry cashews,raisins and coconut pieces in ghee and set aside.
Melt jaggery in 1/2 cup of water and filter the syrup.
In a deep bottomed pan , add little ghee,melted jaggery syrup and ada and cook on low-medium flame for 6-8 minutes until it becomes thick.
Now, add medium thick coconut milk and stir on low-medium flame until it thickens.
Once it thickens, add thick coconut milk and stir for about 4-5 minutes until it boils and becomes thick. Turn off the flame.
Now, add cardamom powder and fried cashews, raisins, coconut pieces and mix well.
- Cook on low-medium flame after adding coconut milk.
- Once you add thick coconut milk, do not cook for more than 5 minutes intending to make it thicker. The payasam tends to get thicker through the day so do not make it very thick.