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    Home » Dessert and Sweets recipes

    Ada Pradhaman Payasam | Palada Pradhaman Recipe

    Published: Sep 16, 2022 by Kushi with Leave a Comment . Article has 798 words. About 4 minutes to read this article.

    Jump to Recipe Print Recipe

    Ada Pradhaman is a traditional Kerala-style kheer or payasam prepared using Ada (rice flakes), sugar or jaggery, and milk.

    Kerala style ada pradhaman, palada pradhaman payasam served in 3 glass bowl

    Jump to:
    • About the recipe
    • Ingredients
    • How to make Ada Pradhaman Payasam
    • Pro Tips
    • Serving Suggestions
    • FAQs
    • Some more kheer or payasam recipes
    • More Kerala food recipes
    • Video
    • Recipe card

    About the recipe

    Pradhaman (Prathaman) is a popular dessert recipe from Kerala that is prepared during festivals like Onam. Onam Sadhya is incomplete without pradhaman.

    After trying out chakka pradhaman and nei payasam from Kerala cuisine, I have totally fallen in love with this cuisine. The sweet dishes have a unique flavor and aroma due to the special garnish of toasted coconuts. Recipes are usually easy-to-make and require simple ingredients.

    There are many types of pradhaman in Kerala and Tamil Nadu cuisines. Some of the varieties of payasam/pradhaman/kheer include Ada pradhaman (using rice flakes), palada pradhaman (using rice flakes and coconut milk), paal pradhaman (using milk), chakka pradhaman (using jackfruit), paruppu pradhaman (using moong dal), godhuma pradhaman (using wheat rava). These kheer varieties are very popular in Kerala and are prepared during Navratri, Onam, Diwali, and Makara Sankranti.

    Traditionally, to make any payasam or pradhaman, coconut milk and jaggery are used. However, some variations of pradhaman use cow milk and sugar in their preparation.

    Top view of kerala, tamil nadu style ada pradhaman or payasam

    Ingredients

    1 liter Whole milk (approx 4 cups)
    ¾ cup Ada (Rice flakes)
    ⅓ cup Sugar
    ⅓ cup Jaggery
    2 tablespoon Condensed milk
    ½ teaspoon Cardamom powder
    1 tablespoon Ghee
    2 tablespoon Coconut pieces
    2 tablespoon Cashews
    1 tablespoon Raisins

    Popular South Indian style kheer or Payasam for onam, navratri, diwali, holding in a spoon

    How to make Ada Pradhaman Payasam

    Soak ada (rice flakes) in warm water for 15 minutes. Drain and keep it aside.

    In a pan on medium heat, add milk, bring it to a boil, and then simmer until it reduces to half. Keep stirring to avoid it from burning at the bottom.

    To this, add ada and bring it to a boil.

    Add the sugar, jaggery, and condensed milk and continue to cook for another 3 to 5 minutes, or until the jaggery dissolves.

    Add cardamom powder and mix. Switch off the flame.

    In another pan, heat ghee. To this, add coconut bits. When it becomes light golden, add cashews and continue to saute. When cashews turn light golden, add raisins. Saute for a few seconds, and switch off the flame.

    Add this tempering to the payasam and mix.

    Closeup view of ada pradhamn payasam garnished with cashews, coconut bits

    Pro Tips

    • Keep stirring the milk to avoid it from burning at the bottom.
    • Adjust sugar or jaggery or condensed milk as per your liking.
    • If you cannot find rice flakes (ada), the same recipe can be made using poha, rice, or sabudana. Just follow the cooking instruction for the chosen substitute.
    • The payasam thickens as it cools down, so adjust to desired consistency by adding hot milk or water while serving.
    • The color of payasam or kheer varies depending on the type of jaggery used.
    • Condensed milk is added to make your payasam richer and give it a silky texture.

    Serving Suggestions

    This payasam can be served hot, cold, or warm as an after-meal dessert. You can also make this during festivals like Navratri, Onam, and Diwali and offer it to the deities in the form of naivedyam.

    top view of ada pradhamn, palada pradham in 3 serving glass bowl

    FAQs

    How to garnish kheer or payasam?

    Traditionally kheer is garnished with nuts and dry fruits. To give an authentic Kerala taste, toasted coconut bits are added. Feel free to add rose petals and saffron if desired.

    What are some flavorings that I can add to payasam?

    Cardamom powder (Elaichi) is the most preferred one. You can use ginger powder, nutmeg powder, or Kesar (saffron) to flavor the pradhaman.

    creamy and rich pradhamn or payasam or rice kheer in serving bowl.

    Some more kheer or payasam recipes

    • Most popular Rice Kheer or Doodhpak
    • Sabudana Kheer
    • Chana Dal Kheer
    • Phool Makhana Kheer
    • Moong Dal Sabudana Kheer

    More Kerala food recipes

    • Nei Payasam
    • Banana Chips
    • Butter cake
    • Jackfruit Payasam

    Video

    Check out a quick 1-minute video on the making of pradhaman.

    Holding ada pradhamn in golden spoon.

    Recipe card

    Best rice kheer called ada pradhaman or palada pradhaman recipe from South India

    Ada Pradhaman Payasam | Palada Pradhaman Recipe

    Kushi
    Ada Pradhaman is a traditional Kerala-style kheer or payasam prepared using Ada (rice flakes), sugar or jaggery, and milk.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Desserts, sweets
    Cuisine Indian, Kerala, South Indian
    Servings 10
    Calories 212 kcal

    Equipment

    • 1 Pan

    Ingredients
      

    • 1 liter Whole milk (approx 4 cups)
    • ¾ cup Ada (Rice flakes)
    • ⅓ cup Sugar
    • ⅓ cup Jaggery
    • 2 tablespoon Condensed milk
    • ½ teaspoon Cardamom powder
    • 1 tablespoon Ghee
    • 2 tablespoon Coconut pieces
    • 2 tablespoon Cashews
    • 1 tablespoon Raisins

    Instructions
     

    • Soak ada (rice flakes) in warm water for 15 minutes. Drain and keep it aside.
      ¾ cup Ada (Rice flakes)
    • In a pan on medium heat, add milk, bring it to a boil, and then simmer until it reduces to half. Keep stirring to avoid it from burning at the bottom.
      1 liter Whole milk (approx 4 cups)
    • To this, add ada and bring it to a boil.
    • Add the sugar, jaggery, and condensed milk and continue to cook for another 3 to 5 minutes, or until the jaggery dissolves.
      ⅓ cup Sugar, ⅓ cup Jaggery, 2 tablespoon Condensed milk
    • Add cardamom powder and mix. Switch off the flame.
      ½ teaspoon Cardamom powder
    • In another pan, heat ghee. To this, add coconut bits. When it becomes light golden, add cashews and continue to saute. When cashews turn light golden, add raisins. Saute for a few seconds, and switch off the flame.
      1 tablespoon Ghee, 2 tablespoon Coconut pieces, 2 tablespoon Cashews, 1 tablespoon Raisins
    • Add this tempering to the payasam and mix.

    Nutrition

    Calories: 212kcalCarbohydrates: 34gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 46mgPotassium: 215mgFiber: 0.4gSugar: 22gVitamin A: 178IUVitamin C: 0.2mgCalcium: 146mgIron: 0.4mg
    Keyword chawal kheer, Diwali Recipes, kheer, Navratri Recipes, onam recipes, Onam sadhya, pal payasam, payasa, payasam, Rice Kheer
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    3 different pictures of ada pradhaman payasam, palada pradhaman, Rice kheer

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