Ada Pradhaman | Palada Pradhaman

Ashwathy Warrier, May 28, 2014

Ada Pradhaman is one of the most sought after kheer or Payasam in any of the Kerala home as a sweet after a heavy lunch during any special occasion. It is specially prepared during Onam and Vishu. A sadhya without payasam that too ada pradaman is incomplete. I have been to many of the marriages in temple, where there is an adjacent ootupura(Place where food is served)  where the sadhya(typical Kerala vegetarian meal) is being served. I really love the sadhya and eagerly wait for the final payasam treat which mostly consists of minimum 4 payasams like Ada Pradhaman, Pazha pradaman,  Semiya payasam and pal payasm. Be it a birthday or any happy moment like getting a rank in exams etc is shared to neighbors accompanied by a payasam. So payasam has a role in inter neighbor relationship also.


Payasam is typically the Indian  version of pudding made from rice, wheat, daal  and sweetened with sugar or jaggary and flavored with saffron, cardamom, raisins, cashew nuts etc.The payasam is prepared in most parts of Indian but known in different names in different regions. In sanskrit it is kṣīra or payasam, Khir in Hindi, Orissa it is khiri, Kanadda it is payesh, Bengali it is payox, Konkani it is Paays. “Payasam” word  is derived from the word payasa which means milk which is a integral part of any payasam.

Ada Pradhaman
Serves: 1 bowl
Prep time:
Cook time:
Total time:
A true Kerala delicacy
  • ½ cup Rice Ada
  • 1 tbsp sliced Almonds(optional)
  • 1 cup jaggery. (Can add more if require you more Sweet)
  • 1 and ½ cup Coconut Milk thick ( the first lot of milk from coconut is thick)
  • ½ cup Milk or thin coconut milk ( the second lot of milk from the same coconut is thin)
  • 1 to 2 tablespoon Ghee
  • ¼ teaspoon Cardamom (Elaichi) Powder or 2 crushed Cardamom
  • Cashew : 4 to 5
  • Raisins - few
  • Water as required
  1. Ada (which can be obtained from any provision shop in packets) need to be soaked in hot water for around 10 to 15 minutes and preassure cook in double the quantity of water or bit more in medium flame till one whistle. Do not open the cooker, let it cool.
  2. Once ada is cooked, drain the water from ada and wash it in normal water using a strainer to remove ada being sticky and keep aside in a vessel.
  3. Next step is to melt the jaggery in a pan. Put the jaggery in a heated pan and add quarter cup of water and keep in low flame so that the jaggery is completely melted. Stir it to avoid it getting burnt. Strain the melted jaggery to remove any impurities.
  4. In a vessel, add the ada and melted jaggery and boil it(if water is less add ½ cup thin milk).
  5. Once boiled, add the thick coconut milk and remove it from flame else the mixture may be cuddled.
  6. Fry cashews and raisins in Ghee till cashew is brown. Pour the Ghee along with raisins and cashew in the payasam.
Colour of jaggey determines the colour of payasam
Payasam can be served hot as well as cooled in refrigerator.
Payasam will thicken after removing from the flame a bit.
Can add more milk if required
Nutrition Information
Calories: 340 in 100 gm

You may also be interested in 

Semiya Payasam (Vermicelli Kheer)

Parippu Payasam 

Wheat Rava Payasam

Milk Payasam, Pal Payasam or Milk Kheer

Banana Payasam

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