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Ada Pradhaman Recipe

April 14, 2016 By Priya Shiva 16 Comments

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Ada Pradhaman is a traditional pudding from the state of Kerala, India. The key ingredients for this dessert are rice, coconut milk and jaggery. It is mainly prepared for special occasions and festivals like Onam or Vishu. So, I decided to make Ada pradhaman for Vishu today. Vishu is celebrated as new year day in Kerala and some parts of Tamil Nadu. Different customs like Vishu kani, Vishu Sadya and Vishu Paddakkam to welcome the new year with joy.

My mother was an expert in making these traditional dishes. She would get up early in the morning and start with Vishu Kani. Kani means ” the first sight”. She will arrange raw rice with coconut, lemon, jackfruit, banana, betel leaves, coins and a mirror in the pooja room. Each person in the family will view the mirror as soon as we get up in the morning.Β Β An auspicious kani (first sight) at dawn on the Vishu day is supposed to be lucky for the entire year.

Ada pradhaman

Ada pradhaman is just one of the dishes prepared for Vishu Sadhya. We start by preparing “Ada” for this dish. Ada is prepared with rice which is soaked in water and then grounded to make a smooth flowing batter. This batter is poured in banana leaves and then steamed in cooker. Once it cools down, it is cut into small pieces.

how to make ada1

 

You can even enjoy some parappu vadai, manga pachadi , mixed rice varieties today. So, I’m sharing a detailed recipe to make Ada pradhaman today. Wish you all a very happy new year…

 

Ada pradhaman kerela style

 

Ada Pradhaman Recipe
Recipe Type: Dessert
Cuisine: Indian
Author: Priya Shiva
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4
Prepare a traditional pudding with rice, coconut milk and jaggery..
Ingredients
  • Raw Rice – 1/2 cup
  • Grated Jaggery – 1 cup
  • Coconut – 1 (medium size)
  • Ghee – 1 tbsp
  • Cashew nuts – 1 tbsp chopped
  • Coconut pieces – 1 tbsp chopped
  • Cardamom – 2 (powdered)
  • Salt – 1/8 tsp
  • Banana leaf – 2
Instructions
  1. Soak rice in water for an hour. Drain the water and grind it with little water to make a smooth batter. The batter should be of flowing consistency. Add salt and mix well.
  2. Divide banana leaf into 4 parts. Spread a thin layer of the batter on a banana leaf.
  3. Place the banana leaf on a steel tray and steam it for 8-10 minutes.
  4. Let it cool down completely and cut into small pieces. Ada is ready.
  5. Add jaggery with 1/2 cup of water in a heavy bottom pan. Once it starts boiling and jaggery has melted, remove from the gas stove and strain the water it to remove the impurities. Keep the jaggery water aside.
  6. Break the coconut and grate the complete coconut. Add grated coconut and 1 of warm water in your grinder and blitz it for few seconds. Strain it through a thin muslin cloth to extract the coconut milk. The first extraction will be thick milk.
  7. Now again add the squeezed coconut with 1 cup warm water in your grinder and bltiz it and extract the second cup of coconut milk.
  8. Heat ghee and fry cashew nuts, coconut pieces on low flame in a small frying pan till it turns light golden brown.
  9. Add jaggery water in a pan and heat it. When it starts thickening, add coconut milk.
  10. Lower the flame and let it simmer for few minutes.
  11. Now add prepared ada and let it cook for another few minutes.
  12. Add fried cashews, coconut pieces, cardamom powder and mix well.
  13. Remove from the flame and serve.
3.5.3208

 

 

 

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Filed Under: Pudding Recipes, Traditional Recipes Tagged With: Indian sweets, Pudding, Traditional sweets

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Comments

  1. Sandhya Hariharan says

    April 14, 2016 at 2:16 pm

    What a fab compliation of a Vishu Morning… Reminds me of how we do it way back home…

    Reply
    • Priya Shiva says

      April 14, 2016 at 2:18 pm

      Thank you Sandhya πŸ™‚

      Reply
  2. Fareeha says

    April 14, 2016 at 2:33 pm

    Wow, this looks so easy and delicious. Can I drop in someday to taste it? Yummy goodness

    Reply
    • Priya Shiva says

      April 14, 2016 at 2:38 pm

      Thank you Fareeha! Drop in anytime. would love to meet you in person <3

      Reply
  3. Mark, Compass & Fork says

    April 14, 2016 at 3:59 pm

    It does look good. I am keen on my Indian food but I am not aware of this dish. I can see we will have to visit India for some education!

    Reply
    • Priya Shiva says

      April 14, 2016 at 4:08 pm

      Thank you Mark. Do visit India and I’m sure you will love the versatility here πŸ™‚

      Reply
  4. Sarah says

    April 14, 2016 at 4:21 pm

    I’m not familiar with this dish but oh my word it sounds amazing!!! I will definitely have to give it a try soon!!

    Reply
    • Priya Shiva says

      April 14, 2016 at 4:24 pm

      Thank you Sarah πŸ™‚

      Reply
  5. Kate @ VeggieDesserts says

    April 14, 2016 at 4:46 pm

    Gorgeous! I saw jaggery in my local UK supermarket today, so now I know what to do with it πŸ™‚

    Reply
    • Priya Shiva says

      April 14, 2016 at 5:15 pm

      I hope you try this out Kate and I’m sure you will love it πŸ™‚

      Reply
  6. Razena | Tantalisemytastebuds says

    April 14, 2016 at 4:57 pm

    Keralan desserts are always so sweet and fragrant. Want to try this for sure.

    Reply
    • Priya Shiva says

      April 14, 2016 at 5:15 pm

      Thank you Razena πŸ™‚

      Reply
  7. Janani Rakesh Kumar says

    April 15, 2016 at 12:16 am

    Lovely Priya! Looks soo yummy!

    Reply
    • Priya Shiva says

      April 15, 2016 at 9:20 am

      Thank you Janani πŸ™‚

      Reply
  8. Rafeeda says

    April 17, 2016 at 11:51 am

    I totally love ada pradhaman, and so good of you to make it from scratch! It is good to keep your amma’s memories live by following her footsteps…

    Reply
    • Priya Shiva says

      April 17, 2016 at 9:19 pm

      Thank you Rafee πŸ™‚

      Reply

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My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



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