Ada Pradhaman Recipe – Kerala Style Rice Ada Pudding with Jaggery & Coconut Milk
Ada Pradhaman, a traditional Kerala-style dessert, is a delicious and aromatic rice ada pudding made with jaggery and coconut milk. This rich and comforting dish is especially popular during Onam celebrations but can be enjoyed at any time. The creamy texture of the coconut milk, combined with the sweetness of jaggery and the delicate flavor of cardamom, makes this dessert a favorite among many.
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 |
| Raisins | 7 |
| Fresh coconut (sliced) | 2 teaspoons |
| Cardamom powder (Elaichi) | 1/2 teaspoon |
| Ghee | As required |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 60 minutes |
| Total Time | 70 minutes |
Servings
| Number of Servings |
|---|
| 4 |
Cuisine
| Cuisine | Course |
|---|---|
| Kerala | Dessert |
Diet
| Diet Type |
|---|
| Vegetarian |
Instructions
-
Prepare Rice Ada:
Begin by boiling enough water in a large pan. Add the rice ada and turn off the heat immediately. Let the ada soak in the hot water for about 30 minutes. After soaking, drain the water and wash the ada thoroughly in cold water 2-3 times to remove excess starch. Strain the ada and set it aside. -
Prepare Jaggery Syrup:
In a small bowl, soak the grated jaggery in 1/2 cup of clean water. Stir it occasionally to help the jaggery dissolve. Once melted, strain the mixture through a fine sieve to remove any impurities, collecting the syrup in a clean bowl. Set the jaggery syrup aside. -
Fry Cashews, Raisins, and Coconut:
In a wok or kadai, heat 2 tablespoons of ghee over medium heat. Add the cashew nuts, raisins, and fresh coconut slices. Fry them until they turn golden brown and fragrant. Remove them from the pan and set aside for later. -
Cook Rice Ada with Jaggery Syrup:
In the same wok, add 1 tablespoon of ghee and sauté the soaked rice ada for about a minute. Then, pour the jaggery syrup into the wok, stirring gently to combine. Allow the mixture to cook on medium heat, stirring occasionally, until the jaggery thickens and coats the ada. -
Add Coconut Milk and Cook:
Once the jaggery has thickened, add the thin coconut milk (2nd and 3rd extracts). Continue to cook on medium heat, stirring frequently, until the mixture thickens further and takes on a creamy texture. -
Final Touches:
Now, add the cardamom powder, fried cashews, raisins, and thick coconut milk (1st extract). Stir well and turn off the heat immediately. It’s important not to boil the mixture after adding the thick coconut milk, as it can cause the milk to curdle. -
Serve:
Garnish the Ada Pradhaman with a few extra fried cashews. This rich and fragrant dessert can be served either hot or chilled. It pairs wonderfully with a traditional Kerala Onam meal, adding a sweet finish to the festive spread.
Tips for Perfect Ada Pradhaman
- Consistency: The pudding should have a creamy consistency. If it’s too thick, you can add more coconut milk (thin extract) to adjust the consistency.
- Jaggery: Always use good-quality, unrefined jaggery for the best flavor. If jaggery is unavailable, you can substitute with brown sugar, but it won’t have the same rich flavor.
- Coconut Milk: The first extract of coconut milk gives a creamy richness, while the second and third extracts add a lighter texture. It’s essential to use both for the authentic taste.
Enjoy your Ada Pradhaman as a special treat or for festive occasions, and savor the delightful fusion of jaggery, coconut, and cardamom in every bite!
