Ada Pradhaman

Wishing All My Readers a Very Happy, Tasty and Prosperous Onam

Hope everybody had a filling Ona Sadhya along with tasty Payasams...Here at my home we had almost 15 curries for the Sadhya and Ada Pradhaman in the end.... Usually, it used to be Semiya Payasam. This was my first try on Ada Pradhaman and it was a success....*smiles*

Recipe Source: My Papa

Ada - 200gms
Thin Coconut Milk - 4 cups
Thick Coconut Milk - 400 ml
Jaggery - 3, large
Ghee - 3 tbsps
Cashewnuts - 8-10
Raisins - 2tbsps
Cardamoms - 3-4 crushed

  • Wash the ada in water.
  • Boil water and add ada to it, along with a pinch of salt.
  • Once the ada is half-cooked, drain it in a strainer. Pour some cold water to the ada and keep aside. {The same way as you would cook spaghetti}
  • Melt the jaggery, by adding little water. Filter it.
  • In a pan, boil the thin coconut milk and the jaggery (melted and filtered) together.
  • Add the half-cooked ada to the milk and jaggery mixture and let it cook on medium heat. Keep stirring the mixture in between. {It took almost 30 mins for the ada to cook properly}.
  • Meanwhile, heat another pan with ghee. Roast the cashewnuts and raisins till they turn golden. Keep aside.
  • Once the ada is cooked and becomes soft, turn off the heat. Add the thick coconut milk. Add some crushed cardamoms and a tablespoon of ghee and stir.
  • Add the roasted raisins and cashewnuts.
  • Transfer to a serving bowl and serve hot or cold.

  • All the ingredients and method described above, are what I followed for preparing this payasam. 
  • I used store-brought coconut milk for preparing the payasam.
  • The amount of jaggery used truly depends on your preference.