Ada Pradhaman is a beloved traditional dessert from Kerala, made with rice ada, jaggery and coconut milk, and finished with ghee-roasted cashews, raisins and coconut. It is especially famous as part of the Onam Sadya, where it is served as a festive dessert after the elaborate vegetarian feast. It is also prepared during Vishu, weddings and other special celebrations across Kerala.
What is Ada Pradhaman?
Ada Pradhaman is a rich, slow-cooked Kerala payasam made with ada, which are thin, dried rice flakes, simmered in jaggery syrup and layers of coconut milk. Unlike milk-based payasams, it gets its deep brown color and caramel-like flavor from jaggery, and its silky body from coconut milk added in stages. It is thick, fragrant with ghee-fried coconut bits and cashews, and always served warm or at room temperature at the end of a meal.
Where Ada Pradhaman Comes From
This payasam belongs to Kerala and is one of the most celebrated dishes of the Onam Sadya, the elaborate vegetarian feast served on a banana leaf during the ten day harvest festival. Payasams are traditionally served last in a Sadya, and Ada Pradhaman, along with Palada and Parippu Payasam, is considered among the most prestigious because of how long and carefully it needs to be cooked. Onam 2026 culminates in Thiruvonam on August 26, and kitchens across Kerala will be making this exact payasam that week.
Health Benefits of Coconut Milk
- Rich in medium-chain triglycerides (MCTs) that the body can use for quick energy
- Contains lauric acid, which has natural antimicrobial properties
- Provides minerals like manganese, copper and iron in small amounts
- Naturally dairy-free, making it suitable for lactose-intolerant guests
- Adds satiety and a creamy texture without needing refined cream
Ingredients:
- 1 cup ada (rice ada), roasted
- 1.5 cups jaggery, grated
- 3 cups thin coconut milk (second extract)
- 1 cup thick coconut milk (first extract)
- 3 tbsp ghee
- 10 cashew nuts, halved
- 2 tbsp raisins
- 1/4 cup grated coconut, sliced thin
- 1/2 tsp cardamom powder
- A pinch of dry ginger powder (optional)
- Water as needed
Instructions:
Step 1: Cook the ada
Boil the ada in plenty of water for 8 to 10 minutes until soft but not mushy. Drain and rinse in cold water to stop the cooking, then set aside.
Step 2: Make the jaggery syrup
Melt the jaggery in a heavy-bottomed pan with just enough water to cover it. Once fully dissolved, strain to remove any impurities and simmer until it thickens slightly.
Step 3: Add the ada to the syrup
Add the cooked ada to the jaggery syrup and let it simmer on low heat for 10 to 12 minutes, stirring occasionally, until the ada absorbs the color and sweetness.
Step 4: Add thin coconut milk
Pour in the thin (second extract) coconut milk and let the mixture simmer gently for 10 minutes. Do not let it boil vigorously, or the coconut milk may curdle.
Step 5: Finish with thick coconut milk
Lower the heat completely, then stir in the thick (first extract) coconut milk along with cardamom powder and dry ginger powder. Turn off the heat immediately after mixing.
Step 6: Prepare the garnish
In a small pan, heat ghee and fry the cashews until golden, then add the raisins until they puff up, and finally fry the sliced coconut until lightly browned. Pour this garnish over the payasam just before serving.
Tips:
Always add the thick coconut milk at the very end, off the heat, to keep the payasam from splitting. Roast the ada lightly before boiling for a nuttier flavor. Ada Pradhaman thickens as it cools, so if reheating, loosen it with a little warm coconut milk instead of water so the flavor stays intact.
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