Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Ada (Sweet)

Steamed rice parcels filled with a fragrant mixture of grated coconut and jaggery, wrapped tightly in banana leaves and steamed until the leaf perfume penetrates the soft rice shell — the quintessential Onam and Vishu sweet of Kerala.

🧺 Ingredients

• Rice flour (raw, fine): 300 g
• Boiling water: 280 ml (approximately)
• Salt: ¼ tsp
• Ghee: 1 tsp
• Fresh grated coconut: 200 g
• Jaggery (grated/powdered): 150 g
• Cardamom: 4 pods (crushed)
• Dry ginger powder: ¼ tsp
• Banana leaves: 12 pieces (each approx. 20×15 cm), softened over flame

👩‍🍳 How to make Ada

1. In a pan over medium heat, combine 200 g grated coconut and 150 g jaggery.
2. Stir for 5–6 minutes until jaggery melts and coats the coconut.
3. The mixture should be moist but not wet.
4. Add cardamom and dry ginger.
5. Cool.
6. Add ¼ tsp salt and 1 tsp ghee to 300 g rice flour.
7. Pour boiling water gradually while mixing with a wooden spoon — approximately 280 ml.
8. Mix to a pliable, non-sticky dough.
9. Cover and rest 5 minutes.
10. Pass banana leaf pieces briefly over a flame until they turn glossy and become pliable.
11. Wipe clean with a damp cloth.
12. Take a golf-ball portion of rice dough (approx.
13. 40 g).
14. Place on a banana leaf piece.
15. Wet your fingers with water and press the dough into a thin oval (5 mm thick).
16. Place 2 tbsp filling in the centre.
17. Fold the banana leaf to enclose the ada, tucking the sides.
18. Repeat for all 12 pieces.
19. Place ada parcels in a steamer over high heat.
20. Steam for 12–15 minutes until the rice dough is cooked through and translucent-looking.
21. The banana leaf should have browned slightly.
22. Serve hot or warm, unwrapped at the table.

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