Ada Pradaman
Ada Pradaman is a traditional dessert from Kerala, India. It is known for its rich, creamy texture and its unique blend of flavours, making it a centrepiece in many festive and celebratory meals. The dish is made from ada (flattened rice flakes), jaggery (unrefined cane sugar), and coconut milk. The “ada” refers specifically to the type of rice used in the dish. The dessert is simmered to achieve a creamy consistency, with the natural sweetness of jaggery and the rich, creamy texture of coconut milk.
Key Ingredients:
Rice Ada: These are thin, flat pieces of rice that are either homemade or bought from stores. They are the primary ingredient that gives Ada Pradaman its distinctive texture.
Jaggery: This unrefined sugar adds a deep, caramel-like sweetness and a rich flavour to the dish.
Coconut Milk: Provides a creamy, luscious texture and enhances the flavour profile with its subtle coconut essence.
Ghee, cashews, coconut pieces and raisins: These add a delightful crunch and nutty richness, while cardamom powder imparts a fragrant aroma.
Preparation:
The preparation of Ada Pradaman involves cooking the ada until tender, then simmering it with coconut milk and jaggery. The dish is finished with a tempering of ghee, cashews, coconut pieces and raisins for an extra layer of flavour.
Ada Pradaman is made during festive occasions such as Onam and Vishu, as well as other special events and celebrations. It’s a popular choice for traditional Kerala feasts (sadya) due to its rich taste and texture. Whether enjoyed during a grand festival or a simple family meal, Ada Pradaman remains a beloved dish that brings joy and satisfaction to all who taste it.
For the coconut milk preparation, Click here.
Ada Pradaman
Ingredients
- 200 gms of ada available in Indian grocery stores
- 350 gms of jaggery grated or chopped or jaggery powder (adjust to taste)
- 2 ½ cups thin coconut milk
- 1 cup thick coconut milk
- 2 tbsp ghee clarified butter
- ¼ tsp cardamom powder
- ¼ tsp ginger powder
- A pinch of salt
- 2 tbsp coconut pieces optional
- 10-15 cashew nuts
- 15-20 raisins
Instructions
- Add the grated jaggery or jaggery powder to the pan with ½ cup of water. Stir until the jaggery is completely dissolved and set aside.
- In a big pot, bring more water (approximately around 2 litres) to a boil. Add the ada and cook until the ada is tender and cooked through, which usually takes about 15-20 minutes, depending on the type of ada you’re using. Stir occasionally to prevent sticking.
- Once the ada is cooked, drain the excess water, rinse them in cold water and set aside.
- In the same pan, heat 1 tablespoon of ghee. Add the cooked ada and sauté for a minute. Strain and add the jaggery water and allow them to cook. Stir continuously until the jaggery water is reduced to half.
- Gradually add the thin coconut milk and mix thoroughly. Cook over medium heat, stirring occasionally, until the mixture thickens a bit.
- Once the coconut milk is reduced a little, add cardamon powder, ginger powder and a pinch of salt. Stir well.
- Add the thick coconut milk and continue to heat the mixture on low heat, just enough to warm it through. Avoid boiling the mixture, as boiling can cause the coconut milk to separate or curdle.
- In a small pan, heat the ghee. Fry the coconut slices till golden brown and then add the cashew nuts and raisins. Saute until golden brown. Be careful not to burn the coconut pieces. Pour the tempering over the pradaman and mix.
- Ada Pradaman can be served warm or at room temperature.
Notes
Frequently Asked Questions
Ada Pradhaman can be stored in the refrigerator for 2-3 days. It can be reheated before serving. Ensure it is stored in an airtight container to maintain its freshness.
Jaggery is traditional and gives the dessert its authentic taste, you can substitute it with sugar. However, the flavour will be different, and the dish may lose some of its traditional richness.
Ada Pradhaman is served during festivals such as Onam, Vishu, and weddings. It is an essential part of the Kerala sadya (feast) and is enjoyed as a dessert after the meal.
Yes, Ada Pradhaman can be made a day in advance and stored in the refrigerator. Reheat it gently before serving, adding a little extra coconut milk if it has thickened too much.
