Kerala Festival Special Recipe: How to make authentic Ada Pradhaman at home

Often hailed as the king of payasams, it holds a place of honor in Onam Sadya and temple feasts. Rich, creamy, and perfumed with cardamom and ghee, each spoonful of Ada Pradhaman is a taste of tradition passed down through generations. Whether served warm or chilled, it captures the essence of Kerala’s love for soulful sweets.

• Rice Ada – 1 cup (soaked in hot water and drained)
• Jaggery – 250g (melted with ½ cup water and strained)
• Thick Coconut Milk – 1 cup
• Thin Coconut Milk – 2 cups
• Ghee – 2 tbsp
• Cardamom Powder – ½ tsp
• Cashews – 10 (split)
• Raisins – 10
• Coconut bits (thenga kothu) – 2 tbsp (optional, fried)

Cook the Ada:

Soak ada in hot water for 20 minutes.

Drain, rinse, and boil in fresh water until soft. Drain and keep aside.

Prepare Jaggery Syrup:

Melt jaggery in ½ cup water, strain to remove impurities.

Combine Ada & Jaggery:

Heat 1 tbsp ghee in a thick-bottomed pan.

Add cooked ada and jaggery syrup. Cook until it thickens slightly.

Add Coconut Milk:

Pour thin coconut milk. Simmer until it reduces.

Add thick coconut milk and cardamom powder. Mix well.

Do not boil after adding thick coconut milk – just heat gently.

Garnish:

Fry cashews, raisins, and coconut bits in remaining ghee.

Add to the pradhaman.