How to prepare Ada Pradhaman

How to prepare Ada Pradhaman

Ada pradhaman or Ad payasam is one of the best dessert in Kerala. Its said to be a type of kheer which speciallty made for Onam and Vishu. Its a part of Vish Sadya as well as Onam Sadya. This is made with tapioca pearles and rice pasta cooked up in coconut milk and jaggery syrup.

Ingredients

  • Rice Ada – 1 packet (250 gms)
  • Jaggery – 500 gms
  • Sago (Tapioca Pearls, Sabudhana, Chawwari) – 1/4cup (optional)
  • Coconut Milk (Thick Milk) – 2 cups
  • Diluted Coconut Milk – about 6-7 cups (as needed) – Note: * You can use canned coconut milk or extract fresh milk.
  • Dried ginger powder – 1¬†tbsp
  • Cardamom powder – 1/2 tbsp
  • Salt – a pinch

For garnishing

  • Ghee – 3-4 tbsp
  • Cashew nut pieces – handful
  • Coconut slices (cut in to small pieces) – handful

Method

  1. Boil water in a big pot. Add rice ada and cook it until its done
  2. Drain up the excess water. Pour some cold water over to the ada to prevent it from sticking up to each other. Keep it aside.
  3. In a smaller pot cook some tapioca pearls in an enough water. When pearls are well turn transparent then drain up the water and keep it aside.
  4. Take a heavy bottomed pan and melt up the jaggery inside the little water.
  5. After jaggery is well melted just strain up and metal sieve to remove up many impurities from it. Return back towards heavy bottomed pan.
  6. Add cooked ada, diluted coconut milk and cooked sago to the jaggery.
  7. Bring it to a boil.
  8. At the same time, heat up the ghee into a separate pan and then fry some cashew nuts and coconut pieces until it turns golden brown color.
  9. Add finally fried cashews and coconut pieces along with cardamom powder, ghee, ginger powder, salt and thick coconut milk to the payasam.
  10. Mix up all the other everything and switch off. Do not boil after adding up thick coconut milk.
  11. Garnish it with cashew, coconut pieces and serve cold or hot.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.