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Ada Pradhaman, served with coconut milk and rose water
Rich and creamy Indian rice flake pudding enriched with coconut milk and jaggery.

Ada pradhaman

Author: Flavelo
Recipes Cakes and Desserts
The festive dessert of South India, the queen of payasams (milk puddings). Its uniqueness comes from the deep, caramel taste of jaggery (palm sugar) and the silkiness of coconut milk. 'Ada' refers to small flakes made from rice flour, which, when cooked, float like pearls in this rich, golden-brown sauce. A game of patience, but the taste makes up for it.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Indian (Kerala)

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan
  • Sieve

Allergen Information

⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Cook the Ada in plenty of hot water until soft (approx. 10-15 minutes), then drain and rinse with cold water.

Tip: Rinsing stops the cooking and washes away the sticky starch so the pasta pieces don't clump together.
2 ✓

Melt the jaggery in a little water, strain it (to remove impurities), and set aside.

Tip: Jaggery often contains plant particles, so straining is mandatory.
3 ✓

Heat 1 spoonful of ghee in a saucepan and fry the cooked Ada in it for a few minutes.

Tip: This step seals the surface of the pasta and gives it a delicious buttery taste.
4 ✓

Pour over the sugar syrup and cook over medium heat until it thickens.

Tip: Let the pasta absorb the sweet syrup.
5 ✓

Add the thin coconut milk and continue cooking until you get a creamy consistency.

Tip: Here we reduce the liquid to the right thickness.
6 ✓

Turn off the heat! Stir in the thick coconut milk and the cardamom. Do not boil further!

Tip: Reducing the temperature protects the thick coconut milk from curdling.
7 ✓

In a small frying pan, fry the cashews and raisins in the remaining ghee, then pour over the dessert when serving.

Recipe FAQ

Why did the coconut milk curdle?
Thick coconut milk must not be boiled, as the oil will separate (emulsion break). Only add it at the end, after removing from the heat.

Ingredients

  • 150 g Ada (dry rice pasta flakes)
  • 300 g Jaggery (palm sugar or brown sugar)
  • 200 ml Thick coconut milk (canned cream)
  • 400 ml Thin coconut milk (or milk)
  • 1 tsp Ground cardamom
  • 2 tbsp Ghee (or butter)
  • 1 handful Cashews and raisins