- Submitted by Dahlia
(Rice Ada Payasam, Rice Pasta Kheer)
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It is the time for Onam festival and the Kerala samajam of our apartment organized the onam program closely similar to how it is traditionally celebrated. It was an absolute delight to watch the men and women in the traditional Kerala sari and men clad in dhoti shirt participating in kuriyadi( similar to dahi handi that is done in Mumbai during Janmashtami); welcome mahabali( the Kerala king on whom the story of onam festival revolves around) to our home, play tug of war and finally onam sadhya( traditional Kerala meal) without which onam festival is incomplete. Both my children loved the different varieties of payasam served, especially the adapradhaman.
The ada refers to the pieces of rice batter and the pradhaman, the sweet coconut milk in which they are put. The word pradhaman also means the first one, perhaps this is also one of the reasons why ada pradhaman is called the King of Payasam. Ada pradhaman is made using simple ingredient like coconut milk, jaggery and readymade rice ada. Though the ingredients are simple, the traditional method of making is laborious but it is worth of its taste. Here, I have used readymade rice ada in the preparation. I have also mentioned the steps in making rice ada at your home below. You can also refer to the method of extracting coconut milk from my earlier article on how to make coconut milk at home. Try making this sweet dessert in your home and beat all your sweet cravings. Cheers!!!
Recipe for Ada Pradhaman
Preparation time: 15 minutes
Cooking time: 45 minutes
- Rice Ada - 1 packet (250 gms)
- Jaggery - 500 gms
- Sago (Tapioca Pearls, Sabudhana, Chawwari) - 1/4cup (optional)
- Coconut Milk (Thick Milk) - 2 cups
- Diluted Coconut Milk - about 6-7 cups (as needed) - Note: * You can use canned coconut milk or extract fresh milk.
- Dried ginger powder - 1 tsp
- Cardamom powder - 1/2 tsp
- Salt - a pinch
- Ghee - 3-4 tbsp
- Cashew nut pieces - handful
- Coconut slices (cut in to small pieces) - handful
- Take a big pot of water and bring it to a boil. Add the rice ada to it and cook till it is done.
- Drain the excess water. Pour cold water over the ada to prevent it from sticking to each other. Keep this aside.
- In a smaller pot cook the tapioca pearls in enough water. When the pearls turn transparent, drain the water and keep it aside.
- Take a heavy bottomed pan and melt the jaggery with little water.
- After the jaggery is melted, strain it through a metal sieve to remove any impurities. Return it back to the heavy bottomed pan.
- Add the cooked ada, cooked sago and the diluted coconut milk to the jaggery.
- Bring it to a boil.
- In the meantime, heat the ghee in a separate pan and fry the cashew nut pieces and coconut pieces till it turns golden brown in colour.
- Finally add half the fried cashews and coconut pieces along with the ghee, cardamom powder, ginger powder, salt and the thick coconut milk to the payasam.
- Mix everything and switch off. Do not boil after adding the thick coconut milk.
- Garnish with the other half of cashew and coconut pieces and serve hot or cold.
- Over time, the payasam will get thicker, so adjust the consistency accordingly. You can add some coconut milk or normal milk to dilute the payasam.
- In the above recipe, you can replace jaggery with regular white sugar and also coconut milk with condensed milk. Though it will taste little different, it can be made more quickly. Infact, this version of pradhaman will be white in color and is also made in Kerala. It is known as Palada Pradhaman.
Making Homemade Rice Ada
- Soak 2 cups of rice in 1.5 cups of water for 2 hours.
- Drain the water and grind the rice using very little water to form a thick paste. Add a pinch of salt to the batter.
- Take a banana leaf and cut into 4 parts and grease the surface of the leaf using oil or ghee.
- Pour some batter into the leaf and spread into a thin layer.
- Now carefully roll the banana leaf and tie it.
- Steam the rolled banana leaf in a steamer and steam for 10 minutes. Switch off the flame and let it cool down to room temperature.
- Open the banana leaf and cut the ada into small pieces and add it in the pradhaman.
Serving Ada Pradhaman
- You can serve this payasam warm as such or with a banana. The banana is mashed and mixed with the payasam and enjoyed.
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