Ada Pradhaman

Prep Time 3 hrs

Cook Time 30 mins

Total Time 3 hrs 30 mins

Cooking Method: Boiling

Cuisine: Kerala

Courses: Sweets & Desserts

Servings: 8

Best Season: Suitable throughout the year

Description

Ada Pradhaman (also known as Ada Payasam) is a beloved dessert in Kerala, typically made on special occasions such as Onam, Vishu, birthdays, weddings, and other celebrations. Here, we are preparing Ada Pradhaman in the traditional way — without using store-bought ada (rice flakes), but by making fresh ada at home. Let’s begin!

Ingredients

1 1/2 cup Raw Rice (Unakalari / Pachari)
4 teaspoon 4+2+2 Ghee/ Coconut oil
250 gm Jaggery
6 cup Grated Coconut
1 teaspoon Cardamom powder
1/4 cup Coconut Strips

Instructions

1
Preparing Homemade AdaSoak raw rice for about 2–3 hours.
2
Drain the water and grind the rice into a fine powder using a mixer grinder.
3
Sieve the powder to remove any coarse particles.
4
Add 2 teaspoons of ghee (or coconut oil if ghee is not available) and enough water to make a thin, flowing batter.
5
Prepare small pieces of banana leaf by lightly wilting them over an open flame (ila vattal) to make them pliable.
6
Pour a teaspoon of batter onto each leaf, spread it evenly, then roll the leaf and tie both ends loosely (just enough to prevent it from opening while cooking).
7
Boil water in a large vessel. Add the rolled banana leaves and cook for about 10–15 minutes.
8
Allow them to cool slightly. Open the rolls, remove the cooked ada from the leaves.
If you used coconut oil, rinse the ada two or more times in water to remove any excess oil.
9
Our fresh ada is ready!
10
Preparing Coconut MilkPreparing Coconut Milk; Coconut milk is prepared in three stages based on thickness: Onnam Pal / Thala Pal – First milk (thickest), Randaam Pal – Second milk, Moonam Pal – Third milk (lightest)
11
How to extract: Add hot water to grated coconut and grind it in a mixer.
12
Squeeze and strain – this is the First milk (Onnam Pal).
13
Repeat the process with the same coconut – this gives the Second milk (Randaam Pal).
14
Repeat once more for the Third milk (Moonam Pal).
15
Making Ada PradhamanMelt jaggery with a little water.
16
Strain the syrup to remove impurities and heat it again.
17
Add the prepared ada to the jaggery syrup and stir continuously.
18
When the mixture begins to thicken, add 4 teaspoons of ghee.
19
Now add the third milk (Moonam Pal) and stir well.
20
As the mixture thickens again, add the second milk (Randaam Pal) and continue stirring.
21
Finally, mix first milk (Onnam Pal) with a little cardamom powder and add it to the pradhaman once the mixture is thick.
22
Immediately turn off the flame and remove from the stove. Do not boil after adding the first milk.
23
In a small pan, heat some ghee.
24
Fry thin coconut strips (thenga kothu) until golden.
25
Add the fried coconut to the pradhaman.

Note

If you want to store the ada for later use, sun-dry it or use a dehydrator to remove all moisture. Store in an airtight container. Before using, soak it in hot water to soften.