അട പ്രഥമൻ |Onam Sadya Ada Pradhaman | Traditional Kerala Recipe | Perfect Sweetness
Ada Pradhaman is one of the most loved payasams in Kerala, served traditionally in every Onam Sadya. This recipe uses 500 g rice ada, 500 g jaggery, and small sago with fresh coconut milk to make the perfect authentic pradhaman — creamy, rich, and sweetened just right.
Ingredients
Rice ada – 500 g
Small sago (javvarisi / sabudana) – 75 g (½ cup)
Jaggery (sharkara) – 500 g
Thick coconut milk (1st extract) – 1 litre (1000 ml)
Thin coconut milk (3rd extract) – 2 litres (2000 ml)
Ghee – 80 g (5–6 tbsp)
Cashews – 50- 100 g
Coconut bits (thenga kothu) – 50 g
Raisins – 40 g
Cardamom powder – 1 tsp (3–4 g)
Dry ginger powder (chukku podi) – 1tsp
Cumin powder (jeera podi, optional) – 3/4 tsp
Salt – 1/4 tsp
Method
No Onam Sadya is complete without Ada Pradhaman. Today, I’ll show you the authentic Kerala recipe – with perfect sweetness, creamy coconut milk, and rich jaggery flavour.
Method
Cook the Ada
Boil 3–4 litres of water in a large vessel. Add 500 g rice ada, cook until soft but not mushy (15–20 min). Drain and rinse well in cold water. Set aside.
Soak & Cook the Sago
Wash 75 g sago and soak for 20–30 min. Boil in plenty of water until pearls turn transparent (~10–12 min). Drain, rinse under cold water, and set aside.
Prepare Jaggery Syrup
Melt 500 g of jaggery in 200 ml of water. Strain to remove impurities. Keep aside.
Fry Garnishes
In a uruli / heavy pan, heat 3–4 tbsp ghee. Fry cashews, raisins, and coconut bits until golden.
Remove and keep aside.
In the same leftover ghee, add the cooked ada. Pour in the strained jaggery syrup.
Stir and let it cook until the jaggery syrup reduces and coats the ada thickly.
First, pour in the thin coconut milk (2 L) → cook 8–10 min. Simmer until slightly thick.
Add the cooked sago, mix well.
Finally, add the thick coconut milk (500 g). Stir gently.
⚠️ Do not boil after adding thick milk.
Finish with Spices & Garnishes
Add cardamom powder (1 ½ tsp), dry ginger powder (½ tsp), cumin powder (¼ tsp, optional), and a pinch of salt. Mix in the fried cashews, raisins, and coconut bits.
Rest & Serve
Let the pradhaman rest for 20–30 minutes → the flavors deepen beautifully.
Serve warm in sadya bowls with banana leaf 🌿✨