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Sunday, September 7, 2014

Ada Pradhamam

Ada payasam is a special type of kheer/rice pudding that is served during the 'Onam Sadya'. 'Ada' or rice pasta is the main ingredient and it can be cooked either with milk or water and coconut milk combination. Jaggery is the preferred sweetening agent. Ada is available in most of the stores during
this time of the year and hence one does not need to take pains to prepare it at home.

I myself cooked this rice pudding for the first time. Used the store brought brand 'Double Horse' which is quite a reliable one. And one of my neighbors' gave tips to cook it the right way. I have memories of having it at a friend's house quite a few years back as part of the 'Onam sadya'. Apart from this delicious pudding, I can also remember the ginger-tamarind-jaggery chutney called 'Puli Inji'. Have plans to cook it sometime this week.

Read on for the Palada (ada cooked in milk) Payasam recipe -

Preparation time - 30-35 mins


  • 1/4 cup Ada (Double Horse brand)
  • 750 ml whole milk
  • 4 tsp sugar
  • 1 tsp jaggery
  • 1 tbsp condensed milk
  • 8-10 cashews
  • a dozen raisins
  • 2 pinch powdered cardamom
  • 1 tsp ghee (for frying raisins and cashews)

Preparation -Soak the ada in hot water for 10-15 mins.

Cooking - Bring milk to a boil in a thick bottomed pan. Add the ada, sugar and jaggery.

Allow the milk to reduce to about 1/3. The ada would have become soft (cooked) and rose to the surface by this time.

Fry the raisins and cashews in a separate vessel and add to the pudding.

Finally add the condensed milk and boil for 3-4 mins. Remove from flame and mix in the cardamom powder.

Serve warm or chilled.


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