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    Home » Recipes » Blogging Marathon » Ada Pradhaman | Kerala Style Ada Payasam

    Ada Pradhaman | Kerala Style Ada Payasam

    Posted on Aug 22, 2017 · Last Updated on Jan 22, 2022 by sharmila kingsly

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    Ada Pradhaman Recipe
    Kerala Ada Pradhaman recipe with step by step photos. Payasam prepared with Ada is one of the delicious recipes from Kerala. It never failed to make an appearance in the Grand Onam Sadhya (feast). Ada is made from Rice, it is also called as Rice flakes. Two types of Payasam can be prepared with Ada. One with Sugar it is Palada Pradhaman and one with Jaggery which I have posted today. Now let’s get started with the recipe.

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    Ada Pradhaman Recipe
    Ada Pradhaman Recipe
        Step by step Method with pictures: 
     
        1.    Take Ada in a bowl add in water till the immersing level and soak it for 15 mins and then strain and set it aside.
    step 1 - Ada Pradhaman Recipe
         2.    Heat ghee in a kadai and then fry the cashew nuts and raisin till golden and set it aside fry the grated coconut in the same ghee till golden brown and set it aside.
    step 2 - Ada Pradhaman Recipe
         3.    In a pan add in water and then Jaggery allow it to cook till the jaggery is completely dissolved.
    step 3 - Ada Pradhaman Recipe

     4.    Strain the jaggery water to remove the impurities and then boil the jaggery water once again till it becomes thick.

     
    step 4 - Ada Pradhaman Recipe
         5.    In a pan add in the soaked Rice ada and little water and cook to this add in the jaggery water and continue cooking.
    step 5 - Ada Pradhaman Recipe
           6.    When the Ada gets thick add in the cardamom powder and give a good mix.
    step 6 - Ada Pradhaman Recipe
           7.    Now add in the thin coconut milk and cook till it becomes thick and now add in the roasted nuts and coconut.
    step 7 - Ada Pradhaman Recipe
            8.    Now add in the thick coconut milk and give a good mix and switch off the flame.
    step 8 - Ada Pradhaman Recipe
    As a variation to the ada pradhaman which is cooked with Jaggery palada pradhaman can also be prepared which is prepared with Sugar.
    Ada Pradhaman Recipe
    Makes a delicious after meal dessert J
    Ada Pradhaman Recipe

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    Rice Ada Payasam
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    Ada Pradhaman |Kerala Style Ada Payasam

    Ada Pradhaman is one of the delicious recipes from Kerala made with Rice Ada. It never failed to make an appearance in the Grand Onam Sadhya
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: Kerala
    Servings: 4
    Calories:
    Author: sharmila kingsly
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    Standard 1 cup measures 240 ml

    Ingredients

    • Ada / Rice Flakes – 1 cup
    • Thick Coconut Milk – ½ cup
    • Thin Coconut Milk – ½ cup
    • Jaggery – 1 cup
    • Water – ½ cup
    • Ghee – 1 tbsp
    • Cashew nuts – 6-8
    • Raisins – 6
    • Grated Coconut – 1 tbsp
    • Cardamom Powder – ½ tsp

    Instructions 

    • Take Ada in a bowl add in water till the immersing level and soak it for 15 mins and then strain and set it aside.
    • Heat ghee in a kadai and then fry the cashew nuts and raisin till golden and set it aside fry the grated coconut in the same ghee till golden brown and set it aside.
    • In a pan add in water and then Jaggery allow it to cook till the jaggery is completely dissolved.
    • Strain the jaggery water to remove the impurities and then boil the jaggery water once again till it becomes thick.
    • In a pan add in the soaked Rice ada and little water and cook to this add in the jaggery water and continue cooking.
    • When the Ada gets thick add in the cardamom powder and give a good mix.
    • Now add in the thin coconut milk and cook till it becomes thick and now add in the roasted nuts and coconut.
    • Now add in the thick coconut milk and give a good mix and switch off the flame.

    Notes

    · The payasam tends to get thick once it cools down so you can add milk and serve if it is too thick.
    · The colour of the payasam totally depends on the type ofjaggery used.
    · Serve as a dessert after meal.
    Keyword Ada Pradhaman, Kerala Style Ada Payasam
    Tried this recipe?Mention @happietrio or tag #happietrio
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