chefadora

Ada Pradhaman (Rice Flakes Pudding)

User profile image
@cookies
IndianDessertVegetarian

A traditional South Indian dessert made with rice flakes, jaggery, and coconut milk, garnished with fried cashews and coconut.

Prep Time
10min
Cook Time
40min
Total Time
50min
Ada Pradhaman (Rice Flakes Pudding) recipe

Ingredients

4 Servings
(1 serving = 1 bowl)

Main Ingredients

  • 1/2cup
    ada (rice flakes)
  • 2cups
    water
  • 1cup
    jaggery
  • 1/2cup
    water
  • 1tbsp
    ghee
  • 12piece
    cashews
  • 2tbsp
    coconut
  • 1cup
    thin coconut milk
  • 1/8tsp
    dry ginger powder
  • 1/4tsp
    cardamom powder
  • 1/2cup
    thick coconut milk
  • 1tbsp
    ghee

How to make Ada Pradhaman (Rice Flakes Pudding)

Preparation

  1. Rinse ada in water.

    Step 1.1: Rinse ada in water

  2. Boil water, then switch off the heat and remove from flame.

    Step 1.1: Boil water, then switch off the heat and remove from flame

  3. Add rinsed ada to the boiled water and set aside for 15 minutes.

    Step 1.1: Add rinsed ada to the boiled water and set aside for 15 minutes

  4. Transfer ada to a strainer and rinse with water to avoid further cooking.

    Step 1.1: Transfer ada to a strainer and rinse with water to avoid further cooking
    Step 1.2: Transfer ada to a strainer and rinse with water to avoid further cooking

Cooking

  1. Add jaggery with water and heat until it completely dissolves.

    Step 2.1: Add jaggery with water and heat until it completely dissolves
    Step 2.2: Add jaggery with water and heat until it completely dissolves

  2. Strain the jaggery syrup through a metal strainer to remove impurities.

    Step 2.1: Strain the jaggery syrup through a metal strainer to remove impurities

  3. Heat ghee, add cashews, and fry until golden brown. Remove and set aside.

    Step 2.1: Heat ghee, add cashews, and fry until golden brown

  4. Add coconut and fry until golden brown. Remove and set aside.

    Step 2.1: Add coconut and fry until golden brown

  5. Add drained ada to the pan and set for a minute.

    Step 2.1: Add drained ada to the pan and set for a minute

  6. Add strained jaggery syrup and cook until the syrup is thick, about 10 minutes.

    Step 2.1: Add strained jaggery syrup and cook until the syrup is thick, about 10 minutes
    Step 2.2: Add strained jaggery syrup and cook until the syrup is thick, about 10 minutes

  7. Add thin coconut milk and let it boil for about 7-10 minutes until thick.

    Step 2.1: Add thin coconut milk and let it boil for about 7-10 minutes until thick
    Step 2.2: Add thin coconut milk and let it boil for about 7-10 minutes until thick
    Step 2.3: Add thin coconut milk and let it boil for about 7-10 minutes until thick

  8. Add dry ginger powder and cardamom powder.

    Step 2.1: Add dry ginger powder and cardamom powder

  9. Add thick coconut milk and mix well.

    Step 2.1: Add thick coconut milk and mix well

  10. Add fried cashews and coconut, then add ghee.

    Step 2.1: Add fried cashews and coconut, then add ghee

  11. Mix quickly and when it starts to boil, switch off the heat. Do not boil after adding thick coconut milk.

    Step 2.1: Mix quickly and when it starts to boil, switch off the heat
    Step 2.2: Mix quickly and when it starts to boil, switch off the heat
    Step 2.3: Mix quickly and when it starts to boil, switch off the heat
    Step 2.4: Mix quickly and when it starts to boil, switch off the heat

Tips & Tricks

  1. The payasam thickens after cooling, so switch off the heat accordingly.

FAQS

  1. How do I store leftover Ada Pradhaman and how long does it last?

    To store leftover Ada Pradhaman, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. When ready to serve, you can reheat it gently on the stove or in the microwave, adding a splash of water or coconut milk to restore its creamy texture.

  2. Can I make Ada Pradhaman vegan or dairy-free?

    Yes, you can easily make Ada Pradhaman vegan by substituting the ghee with coconut oil or any other plant-based oil. Additionally, ensure that the jaggery you use is free from animal products, as some brands may contain bone char in the refining process.

  3. What can I use as a substitute for jaggery in Ada Pradhaman?

    If you don't have jaggery on hand, you can substitute it with brown sugar or coconut sugar. However, keep in mind that the flavor may vary slightly, as jaggery has a unique taste that contributes to the traditional flavor of Ada Pradhaman.

  4. What are some good pairings for serving Ada Pradhaman?

    Ada Pradhaman pairs beautifully with a cup of hot masala chai or filter coffee, enhancing the overall dessert experience. You can also serve it alongside other South Indian dishes like appam or dosa for a delightful meal.

  5. What is the cooking process for making Ada Pradhaman step by step?

    To make Ada Pradhaman, start by rinsing the rice flakes (ada) and soaking them in boiled water for 15 minutes. Prepare a jaggery syrup by dissolving jaggery in water and straining it. Fry cashews and coconut in ghee until golden. Combine the drained ada with the jaggery syrup, then add thin coconut milk and cook until thick. Finally, mix in dry ginger and cardamom powders, followed by thick coconut milk, and finish with fried cashews and coconut.

Loading reviews...

cookies's profile picture

@cookies

"Stirring up deliciousness, one recipe at a time! Welcome to cookies! your home for mouthwatering dishes, expert cooking tips, and culinary inspiration."...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia
About Us
What’s Chefadora?Our MissionHelp Centre
Explore
HomeSearchOur BlogsCollectionsRecipesAndroid AppiPhone App
For Creators
Become an AuthorEarn ProgramContact Us
Our Policies
Terms of ServicePrivacy PolicyCookie Policy