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. 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

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

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.
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.
Finally, add the thick coconut milk and mix it gently with a ladle. After a gentle boil, turn off the heat.
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

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

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao. Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

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

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

Badusha - Sweet with maida (all purpose flour, ghee and sugar) - Easy Diwali Sweet

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha. Making dough for badusha To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are requ

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.

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu. Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to this dish. Sim

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 Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps. This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar. I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal . To keep this recipe simple, I used sambar powder and there is no need for any dry roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

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.

VIRUNDHOMBAL

Search This Blog