Ada Pradhaman/Rice flakes kheer/payasam is a traditional Kerala dessert made during the festivals of Onam and Vishu. It is believed that Sadya the feast is incomplete without this dessert. This dessert is prepared either using rice flakes, milk, a sugar which is named as Palada Pradhaman or prepared using rice flakes, coconut milk, jaggery which is named as Ada Pradhaman.
In the traditional method, rice flakes are prepared fresh from the scratch and used in the dessert. Here I am going to show the easy method by using the ready-made rice flakes which are available in stores. I once had this at a friends place and loved the flavors infused in it. The mild flavor of coconut milk and the crunchy bits of coconut and cashews fried in ghee and the proper proportion of the jaggery takes this recipe to the next level. Most of the authentic dishes from Kerala call for coconut milk which gives a unique flavor and divine taste to the dishes. Now let us see how to prepare this Ada Pradhaman.
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- 2 Cups Coconut grated
- 2 Cups Water
- 1/2 Cup Rice Ada I used readymade
- 1/2 Cup Jaggery/Vellam
- 1 tsp Cardamom/Elaichi Powder
- 10 Cashews
- 1 tbsp Coconut finely chopped
- 1 tbsp Ghee
- First, extract milk from coconut. Add coconut and 1 cup water in a mixer and blend it finely. Pour the blended mixture into a filter and filter the extract. This is the first milk extraction. This milk would be thick in consistency. To the extracted coconut and add remaining 1 cup water in a mixer and blend again. Pour the blended mixture into the filter and filter the extract. This is the second milk extract. This milk would be thinner in consistency.
- Add 3-4 cups of water in a bowl and bring it to rolling boil. Then add rice ada and cook for 12-15 minutes till it is 3/4th cooked. Switch off the flame. Filter the cooked rice ada in a sieve and wash it thoroughly under running water. This prevents them sticking with each other.
- Heat a pan add jaggery and 1/4 cup of water and boil till jaggery is dissolved completely.
- Now heat a bowl, filter and add jaggery water. To this add cooked and cooled rice ada.
- Then add second extracted thin milk and cook for few more mins till it is completely cooked. Now switch off the flame and then add the first extracted thick milk to it. Mix thoroughly.
- Add ghee and heat a pan. Add cashews and chopped coconut. Fry till golden brown.
- In the ada jaggery coconut milk mix, add cardamom powder, fried cashews, coconut and give a mix. Ada Pradhaman/kheer/payasam is ready to relish. Serve hot or cold.
- Don't use readymade coconut milk. To get the authentic taste use freshly extracted coconut milk.
- Use Homemade Ghee to get the divine taste.
- Do not over cook the rice flakes or else it would become gooey and stick with each other.
- You can even add any other nuts of your choice.
- First extracted thick coconut milk should be always added at the last after switching off the flame or else it may curdle and you will not get the actual taste of the coconut milk.
You might also like Macaroni Payasam, Carrot Badam Kheer.
Delicious Ada Pradhaman/Rice flakes kheer/payasam is ready to relish. Serve it hot or cold.
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