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Ada pradhaman
Rice flake pudding with coconut milk
അട പ്രഥമൻ: Onam rice-flake payasam in jaggery and coconut milk with ghee-fried cashews
Ada pradhaman is the king of payasams on the Onam sadya across Kerala, served last on the banana leaf, sometimes with a crushed pappadam stirred in. Small flakes of rice ada are cooked soft, glazed in ghee and jaggery syrup, then simmered in thin coconut milk and finished with thick first-press milk, cardamom and a pinch of dried ginger. It is deep caramel-brown, silky and chewy at once. Serve warm in small bowls, or slightly chilled the next day. Chef's tip: rinse the cooked ada under cold water straight away; it stops the flakes sticking into a lump.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the payasam
- 3 ½ oz dried rice ada (rice flakes)
- 10 ½ oz jaggerygrated
- ½ cup water
- 3 tbsp gheedivided
- 2 cups thin coconut milksecond press, or tinned milk diluted half and half with water
- 1 cup thick coconut milkfirst press, or tinned
- 1 tsp ground cardamom
- ¼ tsp dried ginger powder
To finish
- ⅞ oz cashew nuts
- 2 tbsp coconut slivers
- 1 tbsp raisins (optional)
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Method
0/6 doneStep 1: Bring a large pan of water to a rolling boil, add 3 ½ oz dried rice ada (rice flakes) and cook over a medium heat for 15–20 minutes, stirring now and then, until the flakes are soft and translucent with no white core. Drain and rinse under cold water.
20 minStep 3: In a heavy pan, warm 2 tbsp of 2 tbsp ghee over a medium heat and stir the ada in it for 2 minutes. Pour in the jaggery syrup and cook, stirring often, for 8–10 minutes, until thick, glossy and clinging to the flakes.
10 minStep 4: Add 2 cups thin coconut milk and simmer on a medium-low heat for 10–12 minutes, stirring, until it has thickened to the consistency of single cream.
12 minStep 5: Turn the heat to its lowest, stir in 1 cup thick coconut milk, 1 tsp ground cardamom and ¼ tsp dried ginger powder, and warm for 2 minutes until steaming. Turn off the heat. Common mistake: letting it boil after the thick milk goes in. The coconut milk splits and the payasam turns oily.
2 minStep 6: Heat the rest of the 1 tbsp ghee in a small pan over a medium heat. Fry ⅞ oz cashew nuts and 2 tbsp coconut slivers for 2–3 minutes until golden, adding 1 tbsp raisins in the last 30 seconds until they puff. Pour everything over the payasam and stir. It thickens as it cools; loosen with a splash of coconut milk if needed.
3 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 3 g
- Carbs
- 58 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ada pradhaman take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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Perfect for:Onam & Vishu