Ada Pradhaman

Ada pradhaman, a favorite dessert among the Malayalees is made using ada with coconut milk and jaggery. Learn how to prepare yummy Ada Pradhaman


  • Raw rice – 1 cup
  • Sugar – 1 cup
  • Coconuts – 2
  • Jaggery – ½ kg

For Garnishing

  • Cashews – ¼ cup
  • Raisins – ¼ cup
  • Cardamom – 6
  • Ghee for frying

This method involves making homemade ada. The ada can be also bought from stores.

Preparing the batter for the Ada

  • Soak rice for an hour, and then strain well and dry in a piece of cloth for two hours. After that, grind it to fine powder and sieve through a fine sieve.
  • Now add 2 teaspoons of melted ghee, 2 tsp of sugar and medium hot water to get the consistency of chapati batter

Preparing Ada

  • Take plantain leaves and cut them into 6″ squares roughly. Hold them on the fire for a few seconds to make them flexible.
  • Boil plenty of water in a big broad vessel. Take lime-sized portions of the batter and spread on the back side of the plantain leaves. Immediately drop in the boiling water.
  • Do this till all of the batter is used up. When the ada are well cooked, they float.
  • Alternately, you can steam them 3 or 4 at a time in a steamer. Remove, strain and scrape out the adas and wash in plenty of water; changing the water three or four times to remove the stickiness. Chop fine.

Preparing Ada Pradhaman

  • Grate the coconut and keep ¼ cup of the first milk, 1 ½ cups of the 2nd milk and 2 cups of the 3rd milk ready.
  • Heat up a vessel and add ¼ cup of ghee and fry the cooked ada well. Then add the 3rd milk, jaggery and sugar and boil on a medium flame for 10 min.
  • Add the 2nd milk and boil for 5 min. Add the first milk and remove at once from the stove; stirring thoroughly. Add 1 tsp of cardamom powder and mix well.
  • Add fried cashews and raisins.

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