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

Kerala · Dessert

Ada Pradhaman

The undisputed king of Kerala payasam — thick rice ada cooked in reduced coconut milk and dark jaggery, finished with cashews and raisins fried in ghee. Served last at Onam Sadhya, its arrival signals the meal's ceremonial close.

🧺 Ingredients

• Rice ada (dried): 150 g
• Jaggery (dark, Kerala): 300 g
• Thick coconut milk (first press): 400 ml
• Thin coconut milk (second press): 600 ml
• Ghee: 4 tbsp (60 ml)
• Cashew nuts: 30 g
• Raisins: 25 g
• Cardamom pods: 5 (crushed)
• Dry ginger powder: ¼ tsp
• Cumin powder: ¼ tsp
• Water: 500 ml (for soaking + cooking ada)

👩‍🍳 How to make Ada Pradhaman

1. Soak 150 g rice ada in hot water for 20 minutes until softened.
2. Drain.
3. Cook in 400 ml fresh water over medium heat for 8–10 minutes until ada is fully tender but not mushy.
4. Drain and set aside.
5. Combine 300 g jaggery with 100 ml water in a heavy pan over medium heat.
6. Stir until fully dissolved.
7. Strain through a fine sieve to remove grit.
8. Return strained syrup to pan.
9. Add cooked ada to jaggery syrup over medium heat.
10. Stir continuously.
11. Cook until the mixture thickens and ada absorbs the jaggery colour — it should turn deep mahogany brown.
12. This takes 12–15 minutes.
13. Pour in 600 ml thin coconut milk over medium-low heat.
14. Stir constantly to prevent splitting.
15. Cook until the mixture reduces by one-third and turns glossy, about 12–15 minutes.
16. Do not boil vigorously.
17. Reduce heat to low.
18. Pour in 400 ml thick coconut milk.
19. Add crushed cardamom, dry ginger powder, and cumin.
20. Stir gently for 4–5 minutes.
21. Remove from heat before it boils — boiling splits the coconut milk.
22. In a small pan over medium heat, melt 4 tbsp ghee.
23. Fry 30 g cashews until golden, then add 25 g raisins until they puff.
24. Pour the entire contents over the payasam.
25. Stir once and serve.

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