Ada pradhaman
AI-drafted · awaiting admin review
Rice flakes cooked in jaggery and three extracts of coconut milk, flavoured with cardamom and dry ginger, the classic payasam of Onam.
Region: KeralaOccasion: Onam and other feastsTime: 1 hrServes: 6Vegan
Ingredients
- ½ cup rice ada
- 1½ cups grated jaggery melted in ½ cup water and strained
- 1 cup first (thick) coconut milk
- 2 cups second and 2 cups third (thin) coconut milk
- ½ tsp cardamom powder and ¼ tsp dry ginger powder
- 2 tbsp coconut oil or ghee
- Coconut slivers and cashews, fried
Method
- Cook the ada in boiling water until soft, then drain and rinse in cold water.
- In a heavy pan (traditionally an uruli), cook the ada with the jaggery syrup until thick.
- Add the third coconut milk and simmer until reduced, then the second milk and simmer again.
- Turn off the heat and stir in the thick first milk, cardamom and dry ginger.
- Top with coconut slivers and cashews fried in coconut oil or ghee.
History
Cooking a payasam in three stages of coconut milk, from thin to thick, is a long-standing Kerala method for a rich, smooth result.
Significance
Ada pradhaman is the payasam most associated with Onam and is often eaten with a crushed banana or boli on the sadya leaf.