Traditional Indian Recipes


Ada Pradhaman is a Malabar sweet dish famous for its unique aroma and mouth watering taste. This payasam is a must have dish during Onam festival in Kerala and important occasions.

1/2 Cup Ada(available in ready to cook packs)
4 Green cardamoms
1/2 tbsp dry ginger ( Sonti / Chuk)
1/4 Cup pure ghee
1/2 cup Cashewnuts
2 tbsp Raisins ( Kishmish)
¼ cup Sabudhana( white balls) soak in water and cook till they are transparent.
1 ½  Cups coconut (grated)
1 Cup jaggery (powdered into fine powder)

Procedure of Ada Pradhaman :

Heat 2 tbsp ghee and fry ada.

  • Grind cardamoms and dry ginger together to a fine powder, and place aside
  • Heat 2 tbsp ghee and saute the cashewnuts and raisins until light brown
  • Immerse coconut in one cup lukewarm water, grind and extract thick milk.
  • Repeat the process, make a second extract and set aside.
  • Crush jaggery to a fine powder, keep it aside.
  • To one cup of water add the second extract of coconut milk . Add ada and when it starts boiling lower the flame.
  • After 10 mins check if ada has cooked.Adashould remain smooth but hold its shape.
  • Add jaggery with it and continue cooking until it thickens.(Suggested to boil jaggery separately with ¼ cup of water. This will ensure the residue is filtered)
  • Heat the remaining ghee and add this to the pradhaman. Add cooked sabudhana.
  • Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly.
  • Sprinkle with the cardamom powder and dry ginger powder.
  • Adapradhaman /Adapayasam is ready to serve.
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