Ada Pradhaman | Perfect Ada Pradhaman with Special Tips | Onam Special Recipes

Ada Pradhaman is the crown jewel of Kerala’s Onam Sadhya, a rich and flavorful dessert that melts in your mouth. Making the perfect Ada Pradhaman requires attention to detail, and with a few special tips, you can recreate this traditional dish just like it’s made in temples.

How about some yummy ada pradhaman on a banana leaf with pappadam and mashed banana? Sounds like bliss, right? I am so in love with this pradhaman more than any other palada pradhaman or payasam. I’m not a sweet tooth, but this one is always the one I crave for, especially during sadhya feasts.

video recipe

Ingredients

• For Preparing Ada:
  • 1 litre water
  • 1/2 tsp coconut oil
  • 1/2 cup wheat ada (or rice ada)
• For Sharkara Pani (Jaggery Water):
  • 1 cup jaggery
  • 1/4 cup water
• For Thin Coconut Milk:
  • 2nd and 3rd extract coconut milk
  • Puree of 1 banana
• For Thick Coconut Milk:
  • 1/2 cup thick coconut milk (1st extract)
  • A pinch of cumin powder
  • 1/2 tsp cardamom powder
  • 1/4 tsp dry ginger powder
• For Frying:
  • 1/8 cup ghee
  • 2 tbsp coconut pieces, chopped
  • 10-12 cashews
  • 1 tbsp raisins

Instructions

1. Prepare the Ada:
   • In a pan, bring 1 litre of water to a boil and add 1/2 tsp coconut oil. This step ensures that the ada remains non-sticky.
   • Add 1/2 cup wheat ada (or rice ada) to the boiling water. Mix well, switch off the heat, and cover the pan. Let it rest for 20 minutes.
   • Check if the ada is done by tasting or pressing it; it should be soft but not mushy. If it’s still hard, soak it in hot water for another 10 minutes.
   • Once done, strain the water and wash the ada with cold water to stop further cooking. Let it cool.
2. Prepare the Sharkara Pani (Jaggery Water):
   • In a pan, heat 1 cup jaggery with 1/4 cup water. Cook until the jaggery dissolves completely and starts to boil.
   • Strain the jaggery water to remove any impurities. Your Sharkara Pani is ready.
3. Prepare the Coconut Milk:
   • Thin Coconut Milk: In a bowl, mix the 2nd and 3rd extract coconut milk with the puree of 1 banana.
   • Thick Coconut Milk: In another bowl, mix 1/2 cup thick coconut milk with a pinch of cumin powder, 1/2 tsp cardamom powder, and 1/4 tsp dry ginger powder. Add another 1/2 cup of thick coconut milk and mix well.
4. Fry the Nuts and Raisins:
   • Heat 1/8 cup ghee in a thick-bottomed vessel. Fry 2 tbsp of chopped coconut pieces until reddish and remove them.
   • In the same ghee, fry 10-12 cashews until golden and set them aside.
   • Fry 1 tbsp raisins until they plump up and keep them aside.
5. Cook the Pradhaman:
   • In the same pan with the remaining ghee, add the prepared ada and fry for a few seconds.
   • Add the prepared jaggery water and mix well. Cook until the mixture thickens and reduces, stirring occasionally.
   • Add 1 tbsp ghee and mix well.
   • Pour in the thin coconut milk and banana puree mixture, stirring continuously. Cook until thick and reduced, stirring occasionally.
   • Add another 1 tbsp ghee and mix again.
   • Finally, add the thick coconut milk along with the spices. Mix well and cook on low flame for a few more minutes. There’s no need to cook for long after adding the thick coconut milk.
   • Add the fried nuts and serve the Ada Pradhaman hot with pappadam and mashed banana.

step pics

to cook the ada: heat water in a pan/pot

when its boiling, add coconut oil

add washed ada (rice or wheat)

switch off, close and rest it for 30 minutes

by now, ada will be soft but not mashable.

at this stage, strain the ada

wash it with cold water

let it dry completely

to prepare jaggery water: take powdered jaggery in a pan

add water

let it come to a boil

switch off, strain the jaggery water

jaggery water is ready for the pradhaman. keep it aside until use.

make a puree of banana.

add the puree to the thin coconut milk (2nd and 3rd extract)

mix well. keep aside

take half of the thick coconut milk,

add all the spices

mix well.

add remaining thick coconut milk

mix well and keep it aside

in a thick bottomed vessel, add ghee

add coconut chopped and fry

until golden and take it out

add cashews to same pan

fry till golden and take it out

add dry grapes

fry till plump and take it out

take the prepared ada

fry for few seconds.

add the prepared jaggery water

mix well and cook

cook in medium lo low heat until it thickens and reduces. stir continuously.

before and after pic. just after adding jaggery water and after cooking and reducing it.

add ghee and mix once

time to add the prepared thin coconut milk

add thin coconut milk to the pradhaman while mixing.

cook the same way until it reduces and thickens. takes time. have patience to cook on low flame stirring continuously.

it has to cook and reduce. changes colour gradually.

colour changed and thickened.

before and after pic of the pradhaman. just after adding coconut milk and after cooking and reducing it.

at this stage, add ghee

mix well.

add thick coconut milk prepared with spice powders.

keep the flame low and mix well.

do not cook for longer after adding thick coconut milk. few minutes and switch it off.

add the fried nuts

serve it hot

with pappadam and banana.

Expert Tips

1. Non-Sticky Ada: Adding coconut oil to boiling water while cooking ada ensures that the ada doesn’t stick together.
2. Coconut Milk: Always add the thick coconut milk at the end and cook on a low flame to prevent curdling and to maintain the rich, creamy texture.
3. Banana Purée: Mixing banana purée with thin coconut milk adds a natural sweetness and enhances the overall flavor of the pradhaman.
4. Temple Technique: This recipe is inspired by temple preparations, where spices are mixed with thick coconut milk and bananas with thin coconut milk, a unique method that elevates the dish.
5. Consistency: the pradhaman tends to thicken with time, just use hot water to bring it to the consistency required. it is generally had thicker unlike payasam.