Ada Predaman


dsc02518Pic courtesy:self

Ada Predhaman is a traditional dessert  made  by Keralites mostly during festive occasions.Onamsadya is incomplete without this rich ada pradhaman .The ada refers to the pieces of rice batter and the pradhaman, the sweet coconut milk in which they are .The word predhaman means “the first” . So, it’s quite likely that the Ada Pradhaman is named so because it is the King  of all payasams.  With homemade ada  it would taste even more good, so please try to make ada at home and try this predhaman.


  1. Rice Ada – 200 gm[store bought or Homemade]
  2. Jaggery – 400gm
  3. Thin Coconut Milk – 4 cup
  4. Thick Coconut Milk – 1 cup
  5. Coconut pieces – ¼ cup, cut into small pieces
  6. Cashew nuts  and Raisins– a few
  7. Cardamom Powder – ½ tsp
  8. Ghee – 2 tbsp


To Make Home Made Ada check here
    1. Soak the Ada in plain water for 15 minutes.
    2. Now drain the water, and add 5 cups of water and cook the ada  till the ada turns really soft. Ensure ada is cooked since once it is added in jaggery syrup it’s cooking will be slowed down.
    3. Strain the Ada and wash it well in cold water. This prevent Ada pieces from  sticking to one another. Drain and set aside.
    4. Melt Jaggery with ½ cup water, filter for impurities.
    5. Heat a heavy bottomed Kadai (usually in kerala we use uruli,a heavy bottomed utensil) add ghee and fry the cooked ada well.Add the jaggery syrup and let it boil for 6  minutes, or till the syrup reaches a slightly thicker consistency.
    6. Ensure you dont skip frying of ada in ghee .It helps  ada in absorbing the sweetness of jaggery else ada will taste bland.
    7. Now add the thin coconut milk and mix well, allow to boil for around 10 minutes, or till the mixture is slightly thick.
    8. Turn off the flame.
    9. Add the cardamom powder to the thick coconut milk, mix well and add it to the Ada Pradhaman.
    10. Heat a small frying pan ,add ghee and fry the coconut pieces till brown. Fry the cashews  and Raisins and add the fried items  to the  Ada Pradhaman.
Serve Warm.The flavor of coconut milk and rice ada tastes divine .No one can stop with just one serving…:)


  1. The Predhaman will thicken as it cools so the consistency is  perfect here. There won’t be any need to add extra milk. If you like it thicker, then you may reduce the thin coconut milk to 3 cups.
  2. The sweetness is perfect, but if required  adjust according to your taste.
  3. Cooking of Ada depends on its size and ensure you cook ada in adequate amount of water
  4. I used fresh coconut milk.if you have only coconut milk powder you can use them but nothing can beat the taste of fresh coconut milk.

Thanks And Regards

Anitha Varghese



Posted on August 30, 2016, in Desserts and tagged , . Bookmark the permalink. 1 Comment.

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