Ada Pradhaman Recipe (Ada Payasam) – Dassana’s Veg Recipes

Ada Pradhaman or Ada Payasam is a traditional Kerala sweet dish made with rice ada, jaggery, coconut milk, spices, cashews and raisins. Ada are small dried pieces of rice pasta that become soft and tender after cooking. This jaggery-based payasam is commonly served as part of an Onam Sadya and at other festivals and celebrations in Kerala.

A Traditional Ada Pradhaman Recipe

Rice ada are small pieces of flat rice pasta made from rice flour. Traditionally, a thin layer of rice flour batter is spread on banana leaves, steamed and cut into small pieces, which can be used fresh or dried. My recipe uses ready-made dried rice ada, which softens when cooked.

Both Ada Pradhaman and Palada Pradhaman, also called Palada Payasam, are made with rice ada. The difference is that Ada Pradhaman uses jaggery and coconut milk, while Palada Pradhaman is made with milk and sugar.

I first cook the rice ada separately and rinse it to remove the excess starch. This prevents the pieces from becoming sticky or clumping together.

The cooked ada is then simmered briefly in strained jaggery syrup. Thick coconut milk is added towards the end and heated gently so that it does not curdle. I then add ground cardamom, dry ginger and cumin to flavor the pradhaman.

I finish the pradhaman with cashews and raisins fried in ghee. You can use coconut oil instead of ghee for a plant-based version.

I hope you enjoy making this traditional Ada Pradhaman for Onam or any festive occasion.

Ingredients You Need

1. Rice ada: Ada are small, dried rice pasta pieces or flakes made from rice flour. Ready-made rice ada is available in Indian grocery stores and online. Use ½ cup or about 100 grams for this recipe.

2. Jaggery: Jaggery gives the pradhaman its sweetness and characteristic deep color. Grate or chop the jaggery so that it dissolves easily. You can adjust the quantity slightly depending on the sweetness of the jaggery.

3. Coconut Milk: Use thick coconut milk for the final stage of cooking. You can use homemade first-extract coconut milk or packaged coconut milk. Thin coconut milk or water can be used to dissolve the jaggery.

4. Spices: Cardamom powder gives the main flavor. Small quantities of cumin powder and dry ginger powder add the traditional warm, spiced notes.

5. Cashews and raisins: These are fried and added at the end. You can also include small pieces of fresh coconut if you prefer.

6. Ghee or coconut oil: Ghee is used to fry the cashews and raisins and adds a nice flavor to the Ada Pradhaman. Use coconut oil for a vegan version of the Ada Payasam.

For more traditional Kerala sweets and festive dishes, see my collection of Onam Sadya Recipes.

More Payasam Recipes To Try

How to Make Ada Pradhaman (Stepwise)

Cook Ada

1. Bring 3 cups water to a rolling boil in a pan.

2. Add ½ cup or 100 grams of rice ada to the boiling water.

3. Mix well. Cook the ada on medium heat for about 15 to 20 minutes or until the pieces are completely soft and tender.

4. Stir at intervals so that they do not stick to the bottom of the pan or clump together.

5. The cooking time can vary depending on the size and thickness of the ada.

6. Check a piece by pressing or tasting it. It should be soft and should not have a firm or uncooked center.

7. Pour the cooked ada into a colander or strainer. Drain the extra water.

8. Next, rinse well under running water to remove the excess starch and stop the cooking process.

Drain all the water and set the cooked ada aside. Rinsing removes the excess starch and prevents the ada pieces from sticking or clumping together when they are later cooked with the jaggery.

Make Jaggery Syrup

9. Finely chop or grate about 150 to 160 grams of jaggery. You will need 1 cup chopped or grated jaggery.

Tip: You can also use 1 cup jaggery powder.

10. Add the chopped or grated jaggery to a pan. Pour in ⅓ cup thin coconut milk or water.

11. Heat the mixture on low heat and stir until the jaggery dissolves.

12. There is no need to cook the syrup to a string consistency. Once the jaggery has dissolved completely, switch off the heat.

13. Strain the jaggery syrup through a fine strainer to remove any impurities. Pour the strained syrup into a clean, heavy-bottomed pan.

Make Ada Pradhaman

14. Add the cooked and drained ada to the strained jaggery syrup.

15. Mix well. Place the pan on low to medium-low flame. Heat the mixture for about 7 to 8 minutes or until this mixture thickens slightly.

16. Lower the heat completely and add 1 cup thick coconut milk.

17. Mix well.

18. Heat gently on low heat for 5 to 6 minutes, or as needed, until the pradhaman becomes hot.

Do not let it boil, as excessive heat can cause the coconut milk to split or curdle.

19. Add ½ teaspoon cardamom powder, ¼ teaspoon cumin powder and ¼ teaspoon dry ginger powder.

Mix well and switch off the heat while the pradhaman still has a slightly flowing consistency, as it will thicken further upon cooling. Keep it covered.

Fry Cashews & Raisins

20. Heat 2 tablespoons ghee or coconut oil in a small pan.

21. Add 12 to 15 cashews.

22. Fry on low to medium-low heat, stirring often, until the cashews become light golden.

23. Add 1 tablespoon raisins.

24. Fry until the raisins swell and become plump. The cashews will become golden by this time.

25. Pour the fried cashews, raisins and the remaining ghee into the Ada Pradhaman.

26. Mix well. Cover and rest for about 5 minutes so that the flavors combine.

27. Serve Ada Pradhaman hot, warm or chilled.

Serving Suggestions & Storage

Serve Ada Pradhaman hot or warm as a dessert in the Onam Sadya or any South Indian festive meal. You can also refrigerate it and serve it chilled.

The pradhaman thickens as it cools. If needed, mix in a small quantity of coconut milk before serving to adjust the consistency.

Store the leftovers in a covered container in the refrigerator for 1 to 2 days. Reheat gently on low heat without boiling. Avoid repeatedly reheating the entire batch.

Helpful Tips

1. Cook the ada completely: The ada should be soft throughout, without a firm or chewy center. Cooking time will vary according to the brand, size and thickness of the ada.
2. Strain the jaggery syrup: Jaggery can contain fine impurities. Always strain the dissolved jaggery before combining it with the ada.
3. Adjust the jaggery: The sweetness and intensity of jaggery differ by type and brand. Add slightly less or more according to taste.
4. Use low heat: Jaggery mixtures can stick and burn quickly. Use a heavy-bottomed pan and stir often.
5. Make it vegan: Replace the ghee with coconut oil. Coconut oil also pairs naturally with the jaggery and coconut milk.
6. Optional coconut pieces: You can fry 1 to 2 tablespoons of small fresh coconut pieces until golden before frying the cashews and raisins.