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Ada Pradhaman (Rice Flakes Pudding)

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@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.

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@cookies

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

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