Ada Pradhaman

Recipe by
Total Time:
45-60 minutes
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Ada Pradhaman, a tradional payasam recipe from Kerala, is a rich dessert is served during all major Malayali festivals including Onam.

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 1 cup - rice flour
  • 1 tbsp - ghee
  • 1 tbsp - sugar
  • 1 cup - soft jaggery grated or crushed
  • 4 cups - fresh coconut grated without brown skin (for extracting first and second milk)
  • 1/2 tsp - ginger powder
  • 1/2 tsp - cumin powder
  • 1/2 tsp - cardamom powder
  • Banana leaf squares (approx. 6-7 inches)

How to Make Ada Pradhaman

  • Make a thick batter of rice flour, water and 1/2 tbsp melted ghee.
  • Batter should coat back of spoon when poured.
  • Warm leaf a bit over fire, spread a ladleful batter over it.
  • Roll and secure with twine, if required.
  • Place rolls in a perforated compartment of a steamer.
  • Pour water to boil in the lower compartment, fix shut.
  • Put on fire, allow to cook for 10-12 minutes.
  • Remove from fire, cool and untie.
  • Peel and cut into small pieces.
  • Dissolve 1/2 cup water and jaggery, strain into deep vessel.
  • Boil mixture to one thread consistency.
  • Add pieces of rice batter and first coconut milk.
  • Cook and simmer till reduced to 3/4 in volume.
  • Add second coconut milk, stir.
  • Add sugar, stir to dissolve, allow to boil.
  • Simmer and cook, stirring frequently till thickened.
  • Dissolve cumin, cardamom, ginger powders in 1/2 cup thin milk.
  • Add to mixture, allow to simmer, till thickened.
  • If too thick, one may add some thin milk, and bring to a boil.
  • Check sweetness, every time coconut milk is added, and adjust sugar if required. Serve hot.