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Ada Pradhaman Recipe

Ada Pradhaman is a popular Indian Dessert
Author :
On :
Thursday, 17 August, 2017
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 12
Rated 3 based on 100 votes

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 Healthy Chocolate Raspberry, Best Sweet Rice, Easy Rainbow Surprise


  • 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:

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


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