'Ada Pradaman' in Malayalam means cooked rice batter in the first pressed coconut milk. It is a special payasam/kheer made on festivals days and special occasions by our Malayali brothers and sisters. This is a delicious dessert made using rice flour, jaggery and coconut milk. Though the 'Ada' made from rice flour is available readymade in shops, it can be easily made at home from scratch. As you sip the deliciously sweet liquid, the chewy "Ada" coming in the middle gives one the experience of having a wholesome dessert. This dessert can be served both hot and chilled. It is often a part of the elaborate Onam Sadya ( Feast made on the New year)
Ada Pradaman Recipe:
Cooking time : 30 minutes
1 cup = 250 ml cup
3/4 cup jaggery ( powdered)
1 cup thick coconut milk ( extracted from 1 coconut)
2 green cardamoms ( powdered)
1/2 teaspoon ghee
For Ada :
1/4 cup rice flour
1/4 cup boiling water
pinch of salt
1 small banana leaf
1/2 teaspoon oil ( for greasing)
For garnish :
10 cashew nuts
1/4 cup finely chopped coconut or thinly sliced coconut pieces
1 teaspoon ghee
To make the ada :
1. Mix rice flour with a pinch of salt in a bowl .
2. Pour boiling hot water into the flour and combine it to make a dough using a spoon.
3. Grease a banana leaf with oil and spread the rice dough into a thin layer on one side of the banana leaf.
4. Close the ada using the other side of the banana leaf.
5. Steam cook the ada for 10-15 minutes.
6. Once cool, remove the ada from the leaf and cut into smaller pieces.
To make the payasam:
1. Heat a pan with ghee and fry the cashews, coconut and raisins till they are golden and set it aside.
2. In the same pan, fry the chopped ada for 2-3 minutes.
3. Mix jaggery with 3/4 cup water , filter for impurities and add it to the pan.
4. Let the ada cook in jaggery water over low flame for 7-8 minutes or till the time the jaggery water thickens.
5. Add the cardamom powder, coconut milk and switch off.
6. Garnish with the fried fruit and nuts.
Your delicious Ada Pradaman is ready to be served !
Chef Tips :
1. Instead of rice flour, you can soak raw rice for 1 hour, drain and grind it to a smooth paste using very little water.
2. Drain the excess water and follow steaming method mentioned above to make ada.
3. Do not cook the payasam after adding the coconut milk.
4. The ada pradaman will thicken a little after cooling. You can add milk accordingly.
If you are looking for more traditional Indian desserts, you can try Godhumai RAVA payasam and Mysore Pak.