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
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.
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.
3. In a pan add in water and then Jaggery allow it to cook till the jaggery is completely dissolved.
4. Strain the jaggery water to remove the impurities and then boil the jaggery water once again till it becomes thick.
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.
6. When the Ada gets thick add in the cardamom powder and give a good mix.
7. Now add in the thin coconut milk and cook till it becomes thick and now add in the roasted nuts and coconut.
8. Now add in the thick coconut milk and give a good mix and switch off the flame.
As a variation to the ada pradhaman which is cooked with Jaggery palada pradhaman can also be prepared which is prepared with Sugar.
Makes a delicious after meal dessert J
📖 Recipe
Kerala Style Ada Pradhaman
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
Servings: 6
Calories: 207kcal
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Ada / Rice Flakes
- ½ cup Thick Coconut Milk
- 1 cup Thin Coconut Milk
- 1 cup Jaggery
- 1 cup Water
- 1 tbsp Ghee
- 8 Cashew nuts
- 8 Raisins
- 1 tbsp Grated Coconut
- ½ tsp Cardamom Powder
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.
· The colour of the payasam totally depends on the type ofjaggery used.
· Serve as a dessert after meal.
Nutrition
Calories: 207kcal | Carbohydrates: 24.1g | Protein: 2.6g | Fat: 12.1g | Saturated Fat: 9.8g | Sodium: 10mg | Potassium: 184mg | Fiber: 2g | Sugar: 6.8g | Calcium: 50mg | Iron: 2mg
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