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

Kerala · Dessert

Onam Sadya Dessert Platter (Pradhaman + Payasam Combo)

Traditional 50. Onam Sadya Dessert Platter recipe

🧺 Ingredients

• 100g ready-made rice ada (broken into 3cm pieces)
• 250g dark jaggery, grated
• 100ml water (for jaggery)
• 500ml thin coconut milk
• 300ml thick coconut milk
• ¼ tsp dry ginger powder
• ¼ tsp cardamom powder
• 1 tsp ghee
• 15 cashews, 15 raisins, 3 tbsp coconut bits
• 120g (½ cup) split yellow moong dal (cherupayar parippu)
• 200g dark jaggery, grated
• 80ml water (for jaggery)
• 400ml thin coconut milk
• 200ml thick coconut milk
• ½ tsp cardamom powder
• ¼ tsp dry ginger powder
• 1 tsp ghee
• 15 cashews, 15 raisins, 2 tbsp coconut bits
• 100g roasted wheat semiya (vermicelli)
• 1 litre full-fat milk
• 100g sugar
• ½ tsp cardamom powder
• 1 tbsp ghee
• 15 cashews, 15 raisins, a few strands saffron

👩‍🍳 How to make Onam Sadya Dessert Platter

1. Prepare ada (10 mins, boiling water): Boil plenty of water. Add rice ada and cook 8–10 minutes until soft and pliable. Drain and rinse with cold water to stop cooking. Set aside.
2. Jaggery base (8 mins, medium heat): Dissolve jaggery in 100ml water, boil 3 minutes, and strain. Fry cashews and raisins and coconut bits separately in ghee until golden. Reserve.
3. Add coconut milks (10 mins, low heat): Add thin coconut milk. Simmer on low, stirring frequently, for 8 minutes until thick. Reduce heat to minimum, add thick coconut milk, cook 2 minutes without boiling. Stir in spice powders. Garnish with fried nuts.
4. Roast and cook dal (20 mins, low heat): Dry-roast moong dal in a pan on low heat until it turns golden and smells nutty — about 5 minutes. Wash and pressure cook with 1.5 cups water for 3 whistles. Mash cooked dal to a smooth paste.
5. Combine with jaggery (8 mins, medium heat): Dissolve jaggery in 80ml water, boil, and strain. Add to mashed dal. Cook on medium heat, stirring, until the mixture thickens and deepens in colour — about 5–6 minutes.
6. Add coconut milks (10 mins, low heat): Add thin coconut milk. Simmer 8 minutes, stirring. Add thick coconut milk on very low heat for 2 minutes. Season with cardamom and ginger. Garnish with ghee-fried nuts and coconut bits.
7. Fry semiya (4 mins, medium heat): Heat ghee in a pan. Fry vermicelli, stirring constantly, until evenly golden — about 3 minutes.
8. Sweeten and finish (5 mins): Add sugar and saffron. Stir until sugar dissolves fully. Simmer 3 more minutes. Add cardamom. Garnish with fried cashews and raisins.
9. Serve all three desserts in small kansa (brass) bowls or directly onto the banana leaf
10. Ada Pradhaman is served first as the most honoured "king of payasams"
11. Parippu Pradhaman follows as the second sweet
12. Semiya Payasam (lighter, milk-based) is served last as a palate cleanser

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