Ada Pradhaman Recipe – Kerala Style Rice Ada Pudding with Jaggery and Coconut Milk
Ada Pradhaman is a quintessential Kerala dessert, traditionally served during the Onam festival to celebrate the harvest season. This delightful rice pudding is made using Ada, which are ribbon-shaped rice flakes, gently soaked and cooked in the rich flavors of jaggery and coconut milk. The result is a comforting, luscious dessert that brings a perfect balance of sweetness and creaminess, with the added crunch of cashews and the delicate aroma of cardamom.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice Ada | 1 cup |
| Jaggery, grated | 1 cup |
| Water | 1/2 cup |
| Coconut Milk (thick, 1st extract) | 1 cup |
| Coconut Milk (2nd & 3rd extract) | 1-1/2 cups |
| Cashew Nuts | 5 pieces |
| Sultana Raisins | 7 pieces |
| Fresh Coconut, sliced | 2 teaspoons |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Ghee | As required (for frying and cooking) |
Preparation Time
- 10 minutes
Cooking Time
- 60 minutes
Instructions
-
Soak the Rice Ada:
Begin by bringing a pot of water to a boil. Add the rice ada to the boiling water and immediately turn off the heat. Allow the ada to soak for 30 minutes. Afterward, drain the water, rinse the ada thoroughly with cold water (2-3 times), and strain well to set aside. -
-
Prepare the Jaggery Syrup:
In a small bowl, place the grated jaggery and add 1/2 cup of clean water. Let it soak until the jaggery melts completely. Once melted, strain the syrup through a fine sieve to remove any impurities, and keep the filtered syrup aside for later use. -
Fry the Nuts and Coconut:
Heat 2 tablespoons of ghee in a wok or kadai. Add the cashew nuts, sultana raisins, and sliced fresh coconut. Fry them gently until they turn golden brown and crispy. Remove them from the wok and set them aside for garnishing later. -
Saute the Rice Ada:
In the same wok, add another 1 tablespoon of ghee and sauté the soaked rice ada for about 1 minute. This step enhances the flavor of the rice flakes and gives them a delightful texture. -
Cook with Jaggery Syrup:
After sautéing, add the jaggery syrup to the rice ada and cook on a medium flame. Let it simmer until the jaggery begins to thicken and coat the rice ada with its sticky sweetness. -
Add Coconut Milk:
Pour in the thin coconut milk (the 2nd and 3rd extracts), and continue to cook on medium heat until the mixture thickens further. Stir occasionally to ensure even cooking. -
Finish the Dish:
Once the pudding has thickened to your desired consistency, add cardamom powder, the fried cashews, raisins, and the thick coconut milk (1st extract). Stir well and immediately turn off the heat. Avoid boiling after adding the thick milk to retain its creamy texture. -
Serve:
Garnish the Ada Pradhaman with the remaining fried cashews, raisins, and coconut pieces. You can serve it hot or chilled, depending on your preference. It is the perfect treat for any celebration, especially when paired with a traditional Kerala Onam meal.
Serving Suggestions:
- Serve Ada Pradhaman as a dessert during a festive meal or enjoy it on a regular day to experience the authentic flavors of Kerala.
- This dish can be served both warm or chilled, allowing you to enjoy it according to your mood or the weather.
Pro Tip: To bring out the natural sweetness and richness of the dish, make sure to use fresh, good-quality jaggery and coconut milk. If you like a deeper flavor, you can slightly toast the coconut pieces before adding them to the dish.
Enjoy the creamy, sweet, and nutty indulgence of Ada Pradhaman, an iconic Kerala dessert that celebrates tradition and flavor in every bite!
