Decadent and hearty Kerala Special Ada Pradhaman recipe with detailed step by step pictures. Kerala Special Ada Payasam recipe is a gluten-free, diary-free dessert that’s so delicious!
First break rice ada into small pieces and measure out ½ cup.
Bring about 2 cups of water to boil in a pot. Quickly add the broken rice ada and stir well.
Mix occasionally so that the ada doesn’t stick to the bottom of the pot. Cook on medium flame for about 8-9 mins until the rice ada is soft.
Strain off the cooked rice ada and run it through cold water. Set aside to drain.
In a pan heat 1 teaspoon ghee and roast 10 cashews & 10-15 raisins. Remove & set them aside.
Now add ½ cup powdered jaggery and ¼ cup of water.
Mix well & cook on low flame until the jaggery is completely melted.
Now add the cooked rice ada into the jaggery syrup and mix well.
Cook on low flame for 3-4 mins.
Next add 1 cup thin coconut milk along with ¼ teaspoon cardamom powder and mix well.
Cook on low flame for 3-4 mins until it begins to slowly boil.
Now add ½ cup thick coconut milk.
Mix well and remove from heat.
Garnish with roasted cashews and raisins.
Serve hot or cold as a dessert.
Notes
Do not boil the payasam on high heat after adding coconut milk as it can curdle quickly.
You can also make jaggery syrup separately, filter out any impurities and add it to the pan again. As I used organic jaggery, I did not have to filter it.