Ada Pradhaman is considered the king among the desserts in Kerala and there are good reasons for the same. The soft rice pieces of batter soaked in a thick and silky broth of local jaggery, coconuts and cardamom makes for an intense ride for one’s taste buds. This is a much loved dessert, seen at almost all major celebrations in God’s Own Country. The recipe below contains secrets that have been passed down in our kitchens for centuries, and they detail the way one can make their own special Ada Pradhaman at home.
Ada - 125 gm
Cashew, kismis & coconut pieces - 50 gm each
Cardamom - 4 crushed
Sago - 10 gm
Ghee - 2 cups
Jaggery syrup - 150 gm
Coconut milk - thick, thin & very thin
Water - 2 cups
Method of Preparation
Cook rice ada in water till soft. Now strain the ada and wash it in water and keep aside. In a tawa, heat 2 tbsp ghee and fry cashews, coconut pieces and kismis, one after the other. Strain it from ghee and pour this ghee into a pan. To this put the cooked ada. Pour 2 more tbsp of ghee and add the thick jaggery. Keep stirring till thick, without it getting burnt. Add the very thin coconut milk and keep stirring till thick. Now add the thin coconut milk, cooked sago and stir well till it thickens. Finally add the thick coconut milk and stir well. Switch off flame and mix in the fried cashews, coconut pieces and raisins. Add the cardamom powder and mix well.