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.

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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.