Ada Pradhaman


Pradhaman is  a  sweet  dish  prepared  with  jaggery  and  coconut milk. It  is  sweet  ,  like a  custard  and  tastes  absolutely  earthy and  divine.  This is  the   vegan  version of  Palada,  if  you  substitute  the  little  amount  of   ghee  with  coconut  or  any  flavorless  oil .

Jaggery is  the  un-distilled  concentrated  sap or  juice   from  sugar cane or  palms .  These  are  predominantly used  in the  Indian  subcontinent and  SriLanka.    This is  the  home  made country  sugar  of  yore , much before  sugar factories  and  the  bleaching  process came  to be.   In south India Jaggery  from sugar cane is  favored. One  can  still find  the  large  outdoor  stoves    and  vats used   to make jaggery among  the  fields . The  end product  is  very much like  unbleached  sugar with the  molasses  added in.  In a  pinch that   is  what to substitute  with.

Few  words on Coconut Milk  Traditionally  fresh coconut  milk is  used.  Lukewarm  water is added  to grated  coconut is  and  the  milk is  squeezed  out.  This  process is   repeated at least 3 times .  The  milk from  each extraction is  kept  separate.  The  first one  being  the  thickest. If  you let  this  milk  sit  for  sometime  the  coconut  cream  settles  on top .  Consider  the  first  extraction  similar  to the  cream that  settles  on top of  the  canned  coconut  milk .

Use  either  fresh or  store bought  ada.  Here you can find my  quick  and  easy way  for  home  made  ada.  If  store  bought follow  the  package instructions  or   soak in  warm water  for  20 to 30 minutes , rinse  and  drain .

Heat 1 Tbsp oil in a  pan and  lightly   toast the  drained  Ada. If  the homemade  ada  is  very delicate ,  just  turn off the  heat  and   stir a  few  times.  The  intent  here  is  to  coat  all  pieces   with  a  little  oil , to  prevent them from sticking to each other .

Take  the  jaggery in a  pan  add  about a  half cup of  water  and  melt over  low  heat .   Strain the  melted  jaggery into the pot  with  ada.   If  you are  using   fresh coconut  milk  add the  3rd extraction  (and  the 4th   as well ,if  you have).   Bring  to boil and  simmer   for  10 minutes .  If  using  the   canned  version ,  remove  half  the  settled  cream    and  mix  in the   rest  and  skip the  next   step .

Now  is  the   time  to add  the   second   coconut  milk  extraction.  Bring  it back to boil  over  medium heat  and  simmer  for  5  minutes.  This  is   the  time  to  taste  and  adjust  the  amount  of  jaggery .

Remove  the  seeds  from  cardamom  pods  and  crush to a   fine  powder.

In a small pan  heat  up 1 to 2  tablespoons of  ghee  and  roast the  coconut  bits ,  raisins  and  cashews .

Add  the  1st   coconut  milk   and  bring  to a  gentle  simmer  and  turn off the  heat .  Add  the  cardamom  powder  and  half  the  fried  garnishes   and  mix  well .   As  it  cools  the  Ada  will  thicken  a  bit .


Ada Pradhaman

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes


Ada - 2 C (soaked if dry)
Coconut - 1
Jaggery - 1 lb (500 gm)
Broken Cashew Nuts - 1/4 C
Raisins - 1/4 C
Green Cardamom Pods - 4 to 6
Coconut bits - 2 Tbsp
Ghee/Oil - 3 to 4 Tbsp


If using dry ada Soak in warm water to 20 to 30 minutes , rinse and drain .

Melt the jaggery in 1/2 C water over low heat .

Extract the coconut milk and and keep each extraction separate. Refer to notes if using canned milk or powder.

Heat 1 Tbsp oil in a thick bottomed pan and toss the ada in it . Add the melted jaggery and the 3rd extraction. Bring to boil and simmer for 10 minutes .

Add the second extraction and simmer for 5 minutes .

Crush the cardamom seeds to a fine powder. Fry the raisins , cashew nuts and coconuts in 2 Tbsp oil/Ghee and reserve .

Add the 1st extraction to the Pradhaman and once the bubbles appear on the sides turn off the heat . Do not allow it come to come to boil . Mix in the cardamom powder half the fried garnishes and set aside to cool .

Transfer to serving bowls, sprinkle the remaining garnish on top and serve .


For Canned Coconut Milk - Remove half the cream and mix the rest . Use as 1st and 3rd extraction . Skip the second step . For Coconut Milk powder - Follow package instruction for 1st extraction , double and triple the quantity of water for second and third extractions . Adjust the cook times for desired consistency

Serve !!!





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