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Ada Pradaman

  • Duration: 60 minutes
  • Serves: 4 people

Authenticity Slice

Making ‘ada’ for ada pradaman at home is what gives the dish its authentic flavour. So make sure to cook/simmer ada in fresh coconut milk for that irresistible unique taste.

Trivia Tadka

This extremely popular and tasty dessert from God’s own country is made using coconut milk, which is a natural cure for stomach problems.


For the Ada

  • Rice flour (1 cup)
  • Salt (a pinch)
  • Water (approx. 2 tbsp)

For the Pradaman

  • Jaggery (gud), powdered (1 cup)
  • Water (1/4 cup)
  • Coconut (nariyal) milk (first milk) (1/2 cup)
  • Coconut (nariyal) milk (second milk) (1/2 cup)
  • Clarified butter (ghee) (2 tsp)

For garnishing

  • Coconut (khobra), chopped (2 tsp)
  • Cashew nuts (kajoo) (5–6)
  • Raisins (kishmish) (5–6)


  • Add approximately 1 cup warm water, little by little, to the rice flour, until it is a thick and smooth paste.
  • Spread the batter on a banana leaf, roll and steam for 10 mins.
  • Allow it to cool completely. Once cooled, cut the ada into smaller pieces.
  • In a wok/pan, melt jaggery in water and allow it to boil.
  • Add ghee and the ada pieces to it.
  • Now add the first coconut milk and continue to boil the ada pradaman.
  • When it starts to thicken, add the thick coconut milk and when it comes to boil, switch off the heat.
  • Heat ghee in a small pan and roast the chopped coconut pieces, cashews, raisins one by one. Pour them over ada pradaman.
  • Your authentic dessert is ready for Onam Sadya.

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