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Ada Pradhaman served with coconut milk and rose water
Indian Coconut Rice Flake Dessert with Fresh Rose Water

Ada Pradhaman (Kerala Coconut Rice Pudding)

Author: Flavelo
Recipes Cakes and Desserts
The queen of South Indian desserts and payasams (milk puddings), traditionally served at festivals. Its uniqueness comes from the deep, caramel-like flavor of jaggery (unrefined cane sugar) and the silkiness of coconut milk. 'Ada' refers to the rice flake ribbons that float like pearls in this rich, golden-brown sauce. It requires patience, but the taste is rewarding.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Indian (Kerala)

Ingredients

Equipment Needed

  • Heavy-bottomed pot
  • Colander

Allergen Information

⚠️ Milk
⚠️ Tree Nuts

Instructions

1 ✓

Boil the Ada in plenty of water until soft (approx. 10-15 minutes), then drain and rinse with cold water.

Tip: Rinsing stops the cooking process and washes away sticky starch, preventing the flakes from clumping.
2 ✓

Dissolve the jaggery in a little water, strain it (to remove impurities), and set aside.

Tip: Raw jaggery often contains plant debris, so straining is mandatory.
3 ✓

In a pot, heat 1 tablespoon of ghee and sauté the cooked Ada for a few minutes.

Tip: This step seals the surface of the pasta and adds a delicate buttery flavor.
4 ✓

Pour in the jaggery syrup and cook over medium heat until it thickens.

Tip: Let the Ada absorb the sweet syrup.
5 ✓

Add the thin coconut milk and continue simmering until creamy.

Tip: Reduce the liquid to the desired consistency here.
6 ✓

Turn off the heat! Stir in the thick coconut milk and cardamom. Do not boil further!

Tip: Lowering the temperature prevents the thick coconut milk from curdling.
7 ✓

In a small pan, fry the cashews and raisins in the remaining ghee, then pour over the dessert before serving.

Recipe FAQ

Why did the coconut milk curdle?
Thick coconut milk should not be boiled, as the oil will separate (breaking the emulsion). Only add it at the very end after removing from heat.

Ingredients

  • 5.5 oz Ada (Dried Rice Flakes/Ribbons)
  • 10 oz Jaggery (or Dark Brown Sugar)
  • 3/4 cup Thick Coconut Milk (Cream from top of can)
  • 1 3/4 cups Thin Coconut Milk (or Milk)
  • 1 tsp Ground Cardamom
  • 2 tbsp Ghee (Clarified Butter)
  • 1 handful Cashews and Raisins