Ada Pradhaman is the typically served dessert in festival of Onam in Kerala. Ada is the ribbon shaped dry rice flakes which is soaked in hot water and later slow cooked in jaggery and coconut milk. This traditional dessert is a very important part of Onam Sadhya (traditional meal). As Ada Pradhaman is typically made with various extracts of coconut milk, hence it is quite laborious task. Loaded with the goodness of coconut milk, jaggery syrup and dry fruits …Ada Pradhaman has a silky texture and is mild in flavor.
I am thankful to Archana Doshi for giving me this opportunity to make this traditional dessert and expand my culinary skills. From all these years i have been relishing this delicacy in almost most of my Keralite friends during festivals but never dared to try this at home. But now after making Ada Pradhaman at home, i am glad that i tried this and now happy that i don’t have to wait till Onam as i can make it myself anytime i want..hehe!
Let us quickly check out the recipe which is adapted from Padhu’s Kitchen
Prep Time | 20 minutes |
Cook Time | 45 minutes |
Servings |
helping
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- 1 cup Rice Ada (i used ready made one)
- 1 cup Jaggery Grated
- 1/2 cup water
- 1 cup Coconut Milk Thick (1st extract)
- 1.5 cups Coconut Milk Thin (2nd & 3rd extract)
- 5 - 6 Cashews
- 7 - 8 Raisins
- 2 tsps Coconut Slices (small)
- 1/2 tsp Cardamom Powder
- 3 - 4 tbsps Ghee
Ingredients
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|
- Boil sufficient water in a pan and add rice ada and turn off the gas immediately. Let the ada soak for 30 mins. Later drain the water, wash the ada in cold water 2-3 times , strain and keep aside.
- Take a small bowl and soak grated jaggery in 1/2 cup of clean water till jaggery melts. Strain through a fine sieve and collect the syrup and discard the impurities. Keep aside.
- Heat 2 tbsp ghee in a wok and fry cashews, raisins and coconut pieces till golden and keep aside.
- In the same wok, add 1 tbsp ghee more and saute the rice ada for a minute.
- Add the jaggery syrup in the ada and allow it to cook in medium flame till the jaggery starts to thicken.
- Now add the thin coconut milk and again cook in medium flame till it thickens.
- Add some cardamom powder, fried cashews, raisins and thick coconut milk and turn off the gas immediately. Don't boil or cook after adding the thick milk.
- Garnish with few fried cashews and serve hot or chilled.
If you liked this traditional sweet from Kerala, please drop in your feedback in comments below. Thanks for stopping by!
Love : Shaheen
2 comments
Unfortunately it didn’t come out well. It was not sweet enough and too much coconut milk. Looms lome the quantity of javgery needs to be increased a d coconut milk reduced
Hi Viju, that’s really very unfortunate. Sweetness can be adjusted as per one’s choice so try making minute variations as per your requirement. I’m sure next time it’ll turn out great. Thanks for the feedback.