Skip to main content

Adai Pradaman - Adai Payasam - Kerala style Adai Pradaman with jaggery and coconut milk

Adai Pradaman is a rich and delicious dessert prepared with rice adai, jaggery and coconut milk. This payasam is a perfect dessert for special occasions and special festivals. I like the combination of rice adai with jaggery and coconut milk. If you like jaggery based desserts, I'm confident that you will love this payasam. My favourite way to enjoy this payasam is to eat it in the plantain leaf with small pieces of bananas.

Adai Pradaman - Adai Payasam - Kerala style Adai Pradaman with jaggery and coconut milk - Adai Pradaman is a rich and delicious dessert prepared with rice adai, jaggery and coconut milk. This payasam is a perfect dessert for special occasions and special festivals. I like the combination of rice adai with jaggery and coconut milk. If you like jaggery based desserts, I'm confident that you will love this payasam. My favourite way to enjoy this payasam is to eat it in the plantain leaf with small pieces of bananas. To make adai pradaman, you will need rice adai, jaggery, coconut, ghee and cashew nuts. I bought this rice adai from Kottayam in Kerala. This adai is different from the tiny palada which is available in supermarkets. This rice adai looks like crushed pappads. I  strongly suggest to use pagu jaggery for this payasam which gives you the perfect taste and colour to the dish



To make adai pradaman, you will need rice adai, jaggery, coconut, ghee and cashew nuts. I bought this rice adai from Kottayam in Kerala. This adai is different from the tiny palada which is available in supermarkets. This rice adai looks like crushed pappads. I  strongly suggest to use pagu jaggery for this payasam which gives you the perfect taste and colour to the dish. As I said in my previous payasam recipes, I recommend to extract coconut milk with freshly grated coconuts.  If you are using canned coconut milk, dilute the milk with water and then add it according to your taste.


The first step is cooking the rice adais perfectly. This simple step adds beauty and taste to this recipe. Because if the adais are not cooked well, the adais will be chewy after adding it in the jaggery syrup. If the adais are overcooked, then it will turn mushy after adding it in the jaggery syrup and won't looks good. This method requires a little patience and prepare it carefully with little attention. If there is any instructions on the  package, then follow it and cook  the adais. Keep an eye on the adais when it starts to boil. After it reaches boiling, it begins to cook fast. Then the adais are transfered to a bowl of cold water. Always taste the adais before draining to make sure the texture is right. If you have cooked the rice adais perfectly, all the remaining procedures are similar as we prepare for other payasams. Now we will see the recipe in detail with step by step instructions.

Similar recipes

Here is a short video for Adai Pradaman




Adai Pradaman - Adai Payasam - Kerala style Adai Pradaman with jaggery and coconut milk Recipe Details


Print Friendly and PDF
Prep time : 30 minutes
Cook time : 40 minutes
Serves : 4
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 200 grams rice adai
  • 250 grams jaggery (pagu vellam)
  • 1 big coconut
  • 10 to 15 cashew nuts
  • 4 tbsp ghee

Cooking Directions

  1. Take a wide bowl or plate and add the rice adais. Break them with your palm into small pieces. Fill the rice adais with a cup of warm water for 5 to 7 minutes.Grate the coconut finely and keep it ready to extract the milk.
  2. Heat 3 cups of water in a wide kadai and add the soaked rice adais to it. Cook the adais on medium heat.
  3. As the adais start to cook, stir it well with a spoon or a ladle so that adais don't stick to the bottom of the kadai.When the adais are cooked perfectly, transfer it to a bowl of cold water.After 3 minutes, drain the adais completely without any water.
  4. Take a big mixer jar and add the grated coconuts. Add 1/2 cup of water and grind it nicely. Strain it using a strainer and squeeze it well with your palm to extract the thick coconut milk.
  5. Once again add the squeezed coconut into the mixer jar and grind it again with 1/4 cup of water. Strain it again and squeeze it well to extract the thin coconut milk.
  6. Measure and add the powdered jaggery in the kadai and add 1 cup of water. Allow the jaggery to melt on medium heat.When the jaggery syrup starts to boil, add the cooked adais and mix it well. Add a tbsp of ghee and mix it well.
  7. When the rice adais are incorporated well with the jaggery, add the second (thin) coconut milk and mix well.
  8. In the meantime, heat 3 tbsp of ghee and add the broken cashew nuts and fry them well.
  9. Now add it to the payasam and mix it well.
  10. Finally, add the thick coconut milk and mix it gently with a ladle. After a gentle boil, turn off the heat.
  11. Transfer the payasam to the serving dish and mix it well. Delicious Adai Pradaman is ready to serve.


Adai Pradaman - Adai Payasam - Kerala style Adai Pradaman with jaggery and coconut milk with step by step photos 

Take a wide bowl or plate and add the rice adais. Break them with your palm into small pieces.


Fill the rice adais with a cup of warm water for 5 to 7 minutes.


Grate the coconut finely and keep it ready to extract the milk.

 
Heat 3 cups of water in a wide kadai and add the soaked rice adais to it. Cook the adais on medium heat.

As the adais start to cook, stir it well with a spoon or a ladle so that adais don't stick to the bottom of the kadai.

 When the adais are cooked perfectly, transfer it to a bowl of cold water.

 After 3 minutes, drain the adais completely without any water.

Take a big mixer jar and add the grated coconuts. Add 1/2 cup of water and grind it nicely. Strain it using a strainer and squeeze it well with your palm to extract the thick coconut milk.


Once again add the squeezed coconut into the mixer jar and grind it again with 1/4 cup of water. Strain it again and squeeze it well to extract the thin coconut milk.

Measure and add the powdered jaggery in the kadai and add 1 cup of water. Allow the jaggery to melt on medium heat.

When the jaggery syrup starts to boil, add the cooked adais and mix it well. Add a tbsp of ghee and mix it well.

When the rice adais are incorporated well with the jaggery, add the second (thin) coconut milk and mix well. Cook the payasam on low heat for 10 to 15 minutes.


In the meantime, heat 3 tbsp of ghee and add the broken cashew nuts and fry them well.


Now add it to the payasam and mix it well. Cook for 5 more minutes.

Finally, add the thick coconut milk and mix it gently with a ladle.

After a gentle boil, turn off the heat. Keep it in the kadai heat for few more minutes and do not close it with a lid for a few minutes.

 Transfer the payasam to the serving dish and mix it well.


Delicious Adai Pradaman is ready to serve.  This payasam tastes good when served on a plantain leaf with small pieces of mashed bananas.

 

Comments

Popular posts from this blog

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -  Kathirikkai Poriyal  Elephant Foot Yam  St

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.  When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big  arai keerai bundle  and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Chana Masala - Homestyle Chana Masala - Chana Masala for poori, chapathi and nann

Today we are going to see our all time favourite Chana Masala. It's a simple yet complete food that's easy to make within 30 minutes. I got this recipe from our friend's mom who is from Bodi. The flavours are just delicious. She gave me one kg of her homemade garamasala powder and it is one of our new favourites! The garamasala powder is free from the addition of preservatives, artificial colours and mono sodium glutamate. Any masalas or kurmas made with a unique blend of spices, tastes good. I have been trying to make my own garamasala powder but just keep putting it off. Now I am confident to prepare homemade garamasala powder as she clearly explained the recipe with exact ingredients and measurements. I will try posting the homemade garamasala recipe in virundhombal soon. During our visit to their house, she prepared so many dishes and all of them were lip smacking and the masalas were perfectly balanced, not overpowering the other.  This Chana masala is not the authenti

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Vellai curry (Sambar without dal) - Tirunelveli Vellai Curry

Vellai curry(Sambar without dal) Vellai curry is another popular kuzhambu from Tirunelveli. Very few ingredients, fast and really tasty.  This Vellai curry is served along with kadaintha keerai ( keerai masiyal) or paruppu(dal) with plain rice. This kuzhambu is similar to karakuzhambu. You can add any seasonal vegetables or cooked lentils such as chickpeas and mochai. This kuzhambu takes about 20 minutes, uses ingredients that I always have on hand and tastes so good. You can adjust the heat by adjusting the amount of chilly powder and sambar powder. I always use homemade chilly powder which is not spicy. If you are using store bought chilly powder then,  reduce the quantity. I used the same technique of adding asafoetdia in the final stage, which really brightens up the flavours.  If you try this kuzhambu I promise it will become one of your regulars. Let's see how to prepare this Vellai curry with step by step photos. Check out my other kuzhambu varities also.