Ada Pradhaman is a traditional Kerala-style kheer or payasam prepared using Ada (rice flakes), sugar or jaggery, and milk.
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.
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
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.
- 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.
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.
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.
Cardamom powder (Elaichi) is the most preferred one. You can use ginger powder, nutmeg powder, or Kesar (saffron) to flavor the pradhaman.
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
Check out a quick 1-minute video on the making of pradhaman.
Ada Pradhaman Payasam | Palada Pradhaman Recipe
- 1 Pan
- 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
- 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.
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