AI-generated image
Ada pradhaman
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
To finish
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 2: Melt 10 ½ oz jaggery in ½ cup water over a low heat, stirring, for about 5 minutes. Strain it through a fine sieve to remove grit.
5 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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Methi palak dhokra
A soft, spongy, low-calorie dhokra made from soaked black-eyed beans blended to a batter with fresh fenugreek, spinach and green chilli-ginger paste, lifted with fruit salt and steamed. Cut into squares and serve with green chutney as a snack or light meal.