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



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

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


Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.





Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.

Similar Tirunelveli Lunch Recipes
Tirunelveli KootanchoruBlack urid dal rice-Ulundam paruppu sadhamTirunelveli SodhiTirunelveli Idi SambarTirunelveli Puli Thanni Kuzhambu Tirunelveli Vellai Curry Kuzha…

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma for chapathi restaurant style


Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices.Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness. 



Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked. For a perfect kurma,taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it. After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepare this Hotel Vegetable Kur…

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.


Similar Keerai Recipes
Mudakathan Keerai DosaManathakkali K…

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.


Suraikai Adai - Bottle Gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes

Millets and toor dal dosaPepper dosaTomato dosa

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…

Sambar - Tirunelveli Sambar for lunch

Sambar is the most common kuzhambu (curry) in all of South Indian cuisine and staple in any restaurant and on important occasions. There are many variations for sambar depending on region or taste preferences. Tirunelveli sambar has some variations in the taste and the ingredients. Most of Tirunelveli recipes consist of coconut and small onions.



In this sambar also we add coconut, small onion, garlic and jeera paste. There are two keys to make tasty sambar. The first is to start with the fresh vegetables. When we prepare any dishes with fresh vegetables the result will be the best in taste and quality. The second is to add the correct amount of spices for the nice flavours. Now let's see how to prepare sambar with step by step pictures. Click here for Homemade Sambar Powder recipe.
Here is the recipe video for Tirunelveli Sambar




Check out my other Sambar recipes

Idi SambarKeerai SambarRadish SambarWhite pumpkin SambarKilli Potta Sambar Pacha Milagai Sambar Nanjil Sambar - …