Ingredients
- 1 cup Rice Ada (palada / ada)
- 1 ½ cups (adjust to taste) Jaggery
- 1 cup Thick coconut milk
- 2 cups Medium coconut milk
- 2 cups Thin coconut milk
- ½ tsp Cardamom powder
- 2 tbsp Coconut pieces (thenga kothu)
- 2 tbsp Cashews
- 2 tbsp Raisins
- 4 tbsp Ghee
Directions
Ada Pradhaman is one of Kerala’s most cherished traditional desserts, often called the “king of payasams.” It is a rich, creamy pudding prepared with rice ada (rice flakes), jaggery, and coconut milk, and is a highlight of every Onam Sadya feast. Unlike regular payasams, Ada Pradhaman stands out for its deep caramel flavor from melted jaggery, the silkiness of layered coconut milk (thin, medium, and thick), and the crunch of roasted coconut bits, cashews, and raisins fried in ghee.
The preparation begins by cooking rice ada until soft, then slowly blending it with jaggery syrup and coconut milk, allowing the flavors to deepen and thicken as it simmers. Finally, cardamom adds a subtle aroma, while fried nuts and coconut pieces give a delightful texture. Traditionally cooked in an uruli (a heavy-bottomed brass vessel), this dessert carries the authentic taste of Kerala’s culinary heritage.
Served warm or at room temperature, Ada Pradhaman is more than just a sweet dish—it’s a symbol of togetherness, celebration, and Kerala’s rich food culture. Whether for Onam, Vishu, or any festive occasion, this payasam is a must-have on the menu, loved by both young and old alike.
Here’s an approximate Nutritional Information (per serving) for Ada Pradhaman (serves 6). Values may vary depending on exact ingredients and portion size:
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | ~48 g |
| Protein | ~3 g |
| Fat | ~12 g |
| Saturated Fat | ~9 g |
| Cholesterol | ~5 mg |
| Dietary Fiber | ~1 g |
| Sugar | ~32 g |
| Sodium | ~30 mg |
| Potassium | ~220 mg |
Disclaimer: This recipe is intended for general informational and culinary purposes only. Nutritional values are approximate and may vary depending on ingredients, portion sizes, and cooking methods. Please consult a nutritionist or healthcare professional if you have specific dietary requirements, allergies, or health concerns.
Steps
1 Done | Cook AdaWash ada and soak in hot water for 15–20 minutes. Drain and cook in plenty of water until soft but not mushy. Strain, rinse with cold water, and keep aside (to avoid sticking). |
2 Done | Jaggery SyrupMelt jaggery with ½ cup water. Strain to remove impurities and keep warm. |
3 Done | Base MixtureHeat a heavy-bottomed uruli or kadai. Add cooked ada and thin coconut milk. Let it simmer until ada absorbs coconut milk. Add medium-thick coconut milk and continue cooking on low flame. |
4 Done | SweeteningAdd jaggery syrup slowly and mix well. Cook until it blends, thickens, and becomes glossy. |
5 Done | Final FlavorLower the flame and add thick coconut milk. (Do not boil after adding thick coconut milk). Stir in cardamom powder. |
6 Done | GarnishingHeat ghee, fry coconut bits till golden brown, remove. In the same ghee, fry cashews and raisins. Add all to pradhaman. Mix gently. |
7 Done | ✅ TipsAlways add thick coconut milk at the end to prevent curdling. For extra aroma, a pinch of dry ginger powder (chukku) or roasted cumin powder can be added. Consistency should be slightly runny when hot, it thickens on cooling. 🍲 Your Ada Pradhaman is ready to be served warm or at room temperature as part of a traditional Onam Sadya! 🌼 |
