Ada Pradaman is a Traditional dessert made specially during Kerala festivals of Onam & Vishu. onam celebration feels oncomplete without ada pradaman. This delicious pradaman is made from rice, jaggery and coconut milk. I have used the store bought rice ada for quick preparation, however yoi can use homemade fresh ada to make it even more delicious. I got this rice ada from Nilgiris shop in chennai. Try this creamy pudding for this Vishu / Onam and share your comments!
Vishu is Kerala State's New Year day like we have Tamil New Year's Day. Onam festival is celebrated in memory of the mythical King Mahabali and his reign, during which perfect harmony and prosperity prevailed. Vishu represents symbolically the onset and Onam the finale of the major harvest season of the agriculture dependent Kerala society. Both the festivals are celebrated so nicely and the food is an important part in both the occasions. Few recipes are so unique and also a mandatory recipes in these festivals. One such tasty and yummy dish is "Ada Pradaman".
Other Tasty Payasam / Pradaman you can try:
1. Paal Payasam
 |
| Ada Pradaman Recipe | Palada Pradaman Recipe |
Recipe Card:
Ada Pradaman Recipe | Palada Pradaman Recipe
Servings: 4 people
Calories: 453kcal
Ada Pradaman is a Traditional dessert made specially during Kerala festivals of Onam & Vishu. onam celebration feels oncomplete without ada pradaman. This delicious pradaman is made from rice, jaggery and coconut milk.
Print Recipe
Ingredients
- 1 Cup Palada / Rice Ada 1 Cup - 250ml
- 1 Cup Grated Jaggery
- 2 Cups Coconut Milk Thin Consistency
- ½ Cup Coconut Milk Thick Consistency
- ½ teaspoon Cardamom Powder
- 10 Cashews
- 1 tablespoon Finely sliced Coconut
- 1 tablespoon Ghee (Clarified butter)
Instructions
- I have taken grated coconut from 2 medium sized coconut and grind it in the mixer jar by adding ¼ cup of warm water and squeeze out thick coconut milk. Take the residue of the coconut again in the mixer jar and add 2 cups of water water and squeeze out thin coconut milk and set these aside
- Add 3 cups of water in a sauce pan. Bring it to boil and add the rice ada to the boiling water and close the pan with the lid and switch off the flame. Let this ada be in hot water for 15 minutes for it to get completely cooked.
- Meanwhile, heat a pan, add a ghee and add the coconut bits and roast that in ghee till the coconut turns golden brown in color. Take thi saside
- Heat again a teaspoon of ghee and roast the cashews till they are golden brown in color. Take these aside
- Heat a sauce pan and add the jaggery and ½ cup of water and allow it to dissolve completely in water
- After 15 minutes, drain the water and rinse the cooked ada in cold water so that the stickiness will be get ridden off. Keep this aside ready
- Heat a heavy bottomed pan, add the thin coconut milk and add the rice ada to the pan and bring them to boil. Strain the jaggery juice to the pan and stir well.
- Allow the coconut milk to boil in medium flame for 10 minutes. Then add the cardamom powder and stir well
- Add the thick coconut milk and keep the flame really low till you stir well and everything is completely incorporated. Finally garnish with roasted coconut bits and cashews
- Switch off the flame. The yummy and tasty Ada Pradaman is all ready to serve! Relish this dainty Palada Pradaman and enjoy your Onam!
Video
Notes
- I have used the store bought rice ada for quick preparation, however you can use homemade fresh ada to make it even more delicious.
- We can get readymade Rice Ada from Nilgiris Shop
- The color of payasam depends on the variety of jaggery.
Nutritional Info
Nutrition Facts
Ada Pradaman Recipe | Palada Pradaman Recipe
Amount Per Serving (1 Cup)
Calories 453
Calories from Fat 180
% Daily Value*
Fat 20g31%
Carbohydrates 68g23%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method:
-
- I have taken grated coconut from 2 medium sized coconut and grind it in the mixer jar by adding ¼ cup of warm water and squeeze out thick coconut milk. Take the residue of the coconut again in the mixer jar and add 2 cups of water water and squeeze out thin coconut milk and set these aside
- Add 3 cups of water in a sauce pan. Bring it to boil and add the rice ada to the boiling water and close the pan with the lid and switch off the flame. Let this ada be in hot water for 15 minutes for it to get completely cooked.
- Heat a pan, add a ghee then add the coconut bits and roast that in ghee till the coconut turns golden brown in color. Take this aside
- Next, heat a teaspoon of ghee and roast the cashews till they are golden brown in color. Take these aside
- Heat a sauce pan and add the jaggery and ½ cup of water and allow it to dissolve completely in water
- After 15 minutes, drain the water. Rinse the cooked ada in cold water so that the stickiness will be get ridden off. Keep this aside ready
- Heat a heavy bottomed pan, add the thin coconut milk and add the rice ada to the pan and bring them to boil. Strain the jaggery juice to the pan and stir well.
- Allow the coconut milk to boil in medium flame for 10 minutes. Then add the cardamom powder and stir well
- Add the thick coconut milk and keep the flame really low till you stir well and everything is completely incorporated. Finally garnish with roasted coconut bits and cashews
- Switch off the flame. The yummy and tasty Ada Pradaman is all ready to serve! Relish this dainty Palada Pradaman and enjoy your Onam!
 |
| Ada Pradaman Recipe | Palada Pradaman Recipe |
