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Ada Pradhaman

Ada Pradhaman

Cooking Time

Preparation Time : 20

Cook Time : 40

Total Time : 60


Serves 5

  • rice ada 500 gms

  • jaggery 500 gms

  • sago 1/4 cups

  • coconut milk 2 cups

  • diluted coconut milk 6 cups

  • dried ginger powder 1 tsp

  • cardomom powder 1/2 tsp

  • salt 1 pinch

  • ghee 4 tbsp

  • cashew nut pieces 1/4 cups

  • coconut cut to small pieces 1/4 cups


  • 01

    Take a big pot of water and bring it to a boli

  • 02

    Add the rice ada to it and cook till it is done

  • 03

    Drain the excess water

  • 04

    Pour cold water over the ada to prevent it from sticking to each other

  • 05

    In a small pot cook the sago in enough water

  • 06

    When it turns transparent, drain water

  • 07

    Take a heavy bottomed pan and melt the jaggery with little water

  • 08

    After the jaggery is melted strain it through a metal sieve to remove any impurities

  • 09

    Return it back to the heavy bottemed pan

  • 10

    Add the cooked ada, cooked sago and the diluted coconut milk to the jaggery

  • 11

    Bring it to a boil

  • 12

    On the meantime heat the ghee in a separate pan and fry the cashew nut pieces and coconut pieces till it turns golden brown in colour

  • 13

    Finally add half the fried cashews and coconut pieces along with the ghee, cardomom powder, ginger powder, salt and the thick coconut milk to the payasam

  • 14

    Mix everything and switch off

  • 15

    Do not boil after adding the thick coconut milk

  • 16

    Garnish with the other half of cashew and coconut pieces and serve hot or cold

  • 17

    You can add some coconut milk or normal milk to dilute the payasam



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