Delicious Ada Pradhaman- Kerala Sadhya Payasam

Ada Pradhaman (updated pic)

Today's recipe is a classic dessert from Kerala made on all special occasions. Ada pradhaman is a sweet delicacy made out of rice flakes, coconut milk, and jaggery. Ada is pasta-like thin ribbon-shaped, dry rice flakes that are available in Indian stores. The combination of soft-cooked creamy rice flakes, jaggery, and coconut milk, along with the flavor of ghee and cardamom, tastes divine. Ghee roasted nuts, raisins, coconut bits, dried ginger powder, and roasted cumin powder adds another layer of flavor and taste. Unlike refined sugar, jaggery is often used in traditional recipes as a sweetener to make snacks and desserts. Jaggery adds a rich molasses taste and color to this pudding. Ada pradhaman is an irresistible treat and adored by all Sadhya lovers.

Ada Pradhaman is part of the traditional Kerala Sadhya, the traditional vegetarian banquet. Rice and an array of pickles, vegetable curries, and puddings are served on banana leaves. Payasam or pudding is an indispensable part of the Sadhya, and you can find at least two to three payasams for Sadhya. The process of making ada pradhaman is time-consuming, especially extracting fresh coconut milk from grated coconut. It is always good to use fresh or frozen coconut milk for this recipe. It enhances the flavor and taste. It is definitely worth the effort.

Ada, as I mentioned earlier, is available in Indian grocery stores. Traditionally rice adas were made by spreading a thin layer of rice paste on banana leaves and then steaming the ada. It is then chopped into small squares to make the payasam. Making this pradhaman is easier nowadays as we get ada in packets from the grocery store. There are two types of ada -maida and rice. I always prefer rice adas. I have used the technique that mom uses to make this pradhaman. She usually roasts the ada in ghee and then cooks it till soft to make this dessert. Ada tends to stick to each other, and by roasting it in ghee you can retain its shape, and they will not stick together. The pradhaman is slow-cooked, to attain its thick, creamy consistency. Try this, you will surely love it.

Ada Pradhaman/Payasam

Ingredients

Rice flakes/Ada- 250 grams
Jaggery ( powdered)-400 grams
(Adjust according to sweetness you prefer)
Coconut milk thick- 1 1/2 cup
Coconut milk thin- 2 1/2 cup
Cardamom crushed- 5-6
Dried ginger powder/ chukku- a pinch
Sliced coconut- 2 tbs
Raisins and cashew nuts- a few
Ghee- 3 tsp

Wash and drain ada and let it sit in a strainer. Extract first, second and third milk of coconut and keep it aside. Powder jaggery and bring it to boil with one and a half cup of water and strain out to remove impurities.

Heat a heavy-bottomed cooking vessel and pour in one tsp of ghee. Add ada, and in a low flame roast till it changes color to golden, and ada is well coated with ghee. Switch off the flame and let it cool down a bit. ( there is also another way of making this, and it is to put ada in boiling water cook, and drain and wash with cold water till it is ready)

Now add the third extract of coconut milk and cook the ada till it is soft. Make sure that the ada is properly cooked before adding it to jaggery.

Pour jaggery syrup in a heavy bottom pan, and simmer till it attains a two-thread consistency. Slowly stir in the second coconut extract and cooked ada along with cardamom powder and dry ginger powder ( you can also add a pinch of roasted cumin powder). Stir it occasionally till it attains the desired consistency. Finally, add the first extract of coconut, and lower the flame and allow it to simmer for a minute, and switch off the flame. The payasam will thicken as it cools down.

Roast cashews, raisins, and coconut pieces in ghee till golden brown and garnish. Serve warm or chilled as you desire.