Скачать или смотреть Ada Pradhaman, Kerala style Ada Payasam, Onam Series, Onam Sadya

Ada Pradhaman is a classic Kerala-style payasam (kheer) prepared during festive occasions like Onam Sadya and Vishu. Unlike the lighter milk-based payasams, Ada Pradhaman is rich, deep-flavored, and made with rice ada (thin rice flakes or rice pasta) cooked in jaggery syrup and enriched with coconut milk. The addition of roasted cashews, coconut bits, and raisins in ghee gives it a nutty crunch and aroma.

It is often called the king of payasams because of its richness and its special place in the traditional Onam feast.

🥘 Ada Pradhaman Recipe (Kerala Style)
Ingredients:

Rice Ada – 200gm (store-bought or homemade)

Jaggery – 350gm (adjust sweetness)

Thick coconut milk – 1 cup

Thin coconut milk – 2 cups

Ghee – 4 tbsp

Cashews – 100gm

Coconut bits (thenga kothu) – 4 tbsp

Raisins – 50gm

Cardamom powder – ½ tsp

Dry ginger powder (optional) – 1/2 tsp

Cumin powder (very little, optional) – 1/4 tsp
Salt : a pinch
Method:

Cook the Ada

Soak store-bought ada in hot water for 20 minutes, drain, and wash in cold water to remove stickiness.

Or boil it till soft but not mushy. Drain and keep aside.

Prepare Jaggery Syrup

Melt jaggery in ½ cup water and strain to remove impurities.

Boil again till slightly thick (not too sticky).

Cook Ada in Jaggery

Add the cooked ada to the jaggery syrup and simmer for 8–10 minutes so the ada absorbs sweetness.

Add Coconut Milk

First add thin coconut milk and simmer and stir well.

Finally, reduce the flame and add thick coconut milk. (Do not boil much after adding thick coconut milk, just heat through.)

Flavoring

Mix in cardamom powder, dry ginger powder, and cumin powder.

Prepare Garnish

Heat ghee in a small pan, fry cashews till golden, raisins till they puff up, and coconut bits till crispy.

Add this to the payasam.

Serve

Ada Pradhaman is best enjoyed warm or at room temperature, often served last in a traditional Kerala sadya on a banana leaf.

👉 This payasam is rich and filling, so usually served in small portions, but its caramel-like jaggery-coconut flavor makes it unforgettable.