Thursday, August 29, 2013

Ada Parippu Pradhaman

 My version

Pradhaman is a Kerala dessert and an inevitable part of the Kerala sadhya or the Onasadhya. Quite similar to payasam, this dessert is basically made with coconut milk, jaggery and flavoured with cardamom. It is made in different variations, like Jackfruit pradhaman, Milk ada pradhaman, Pineapple pradhaman, Dates pradhaman, Banana pradhaman, Lentil pradhaman etc.. We'll be making  Ada Parippu pradhaman - Ada and Lentil pradhaman..

Unlike, other states in India, you will find that traditional desserts in Kerala have a twist. It is sure to have coconut in some form or the other. The basic sweetener used traditionally is jaggary, and dried cardamom pods are used as flavouring. Paradham can be enjoyed warm or cold and it is a part of most Kerala weddings and festivals too. When served after a sadhya, it is traditionally served onto the same banana leaf in which the sadhya is served and is eaten with hands combining small Kerala banana and pappadam. MMmmm... :) It takes a while to prepare this dessert, but, it's worth the effort and patience..

Ingredients :

Toor dal

1 cup

Ada (rice flakes or chips)

1 cup



Sago pearls/Sabudana/chawwari

1/2 cup

Fresh coconut slices

1/4 cup

Cashew nuts

1/4 cup


1/4 cup


2 teaspoons

Coconut oil

3 tablespoons

Coconut milk 3rd extract

2 cups

Coconut milk 2nd extract

2 cups

Coconut milk 1st extract

1 cup


As mentioned

Cardamom powder

1 tablespoon


To taste

The highlights of this pradham is the lentils and rice flakes.

Before we begin making the pradhaman, we need to get few ingredients ready.

1. Wash and cook toor dal until mashed. Sometimes, I also wash and drain the toor dal and allow it to dry, then roast in until it begins to brown and then cook it. The slightly burnt flavour of toor dal gives the pradhaman an amazing flavour.

2. Melt the jaggery. Jaggery can be perfectly melted in the microwave oven, with just half a cup of water. If melted so, it reduced the cooking time of the pradhaman. The other option is to melt it in a sauce pan with 1 or 1/2 cups of water. Always allow it to rest for 2-3 minutes, so that it will settle down any particles of the sugarcane left in it or any tiny mud particles to the bottom. Then strain it.

3. Into simmering water, add 2-3 drops of oil and stir well. Then throw in the ada and whisk well to prevent it from sticking to one another. Allow to boil and cook for 5-6 minutes, occasionally stirring it. Then drain the water out and give it a quick rinse under tap water and strain well.

4. Soak the sago in 2 cups of water for 5-10 minutes, then give it a good stir and cook it on low flame until they become transparent. Do whisk it occasionally to fluff it and avoid it from sticking to one another and forming a lump.

5. For coconut milk extract - If you are using fresh coconut milk, then grate one whole coconut and blend it in a blender adding 1 cup of lukewarm water for 15 seconds. Pour into a strainer and extract out the '1st extract' which is thick and concentrated coconut milk. Do not push down too much or squeeze out all the milk from the coconut. Then, put back the strained coconut into the blender again and add 2 more cups of plain water and blend for another 15 seconds. Follow the same procedure to extract the '2nd extract' which will be a little less concentrated than the first extract.  Repeat the process again by adding another 2 cups of water and blending for another 15 seconds. Finally press down to extract the last bit of coconut milk from the coconut and then throw away the residue.
But, in case you are lazy like me ;) then use coconut milk powder. In that case, into a cup of lukewarm water add 1 cup of coconut milk powder and whisk well to form a thick '1st extract'. Into the next 2 cups of lukewarm water add 1 and 1/2 cups of coconut milk powder for the '2nd extract' and finally into another 2 cups of lukewarm water, add 1 cup of coconut milk powder and whisk well. We need all extracts separate.  

Preparation Method :

In a wok, heat the coconut oil. Roast the coconut slices. Try using a non-stick pan or wok to reduce the use of oil and ghee.

When the coconut slices begin to brown, add the cashew nuts and raisins and fry until the raisins puff up and begin to brown slightly. Strain from the oil and keep aside.

Into the oil add the ghee and pour the cooked lentils with its water. To reduce the cooking time, try to minimize the water while cooking the lentils.

Cook on low heat, stirring occasionally to avoid the lentil paste from sticking to the pan and burning. Allow the water to evaporate completely. Run the spatula across the lentil paste and if it parts as seen in the picture below, turn the heat to high and keep stirring rigorously.

Since we haven't roasted the lentil prior to cooking, roast it at this stage. When the lentil gives out a roasted and nutty aroma, part a well in between and strain and pour the jaggery in.

Blend the lentil and jaggery well and allow to boil on low heat, stirring occasionally. It will bubble, emitting steam and will spatter, so be careful. Cook until it reaches a sticky and thick consistency.

Then pour in the 3rd extract, the lightest coconut milk gently, stirring and blending well.

When this begins to boil, add the 2nd extract.

When this mixture begins to boil, slowly add the cooked and strained ada, and stir in well. Then add the sago. Do not strain the sago, because the starchy mix is what thickens the pradhaman further.

Blend well, then add freshly ground cardamom pods (Yes, freshly ground!) and blend in well. Add a pinch of salt and bring the pradhaman to a boil.

Then add the fried coconut flakes, cashews and raisins. Bring down the flame to low and pour in the first extract and combine well.

Bring to a boil and turn off the flame. Transfer to a clean and dry steel vessel and allow to cool. The pradhaman will thicken as it cools. So if it is light, never mind.

Some people like to have pradhaman warm. Some like it cold. Upto you. I like it warm. Once cooled you can refrigerate the pradhaman. It gets even more tastier the next day. If you don't like it thick, then add some fresh milk. You can also warm it up a bit in the microwave. Will taste good.

Try it! I'm very confident you will love this dessert..


  1. Hi

    This is Biny, congratulations on really good blog, the layout and photographs for this recipe look very helpful and the effort you have taken really shows. Best whishes


    1. Thank you very much Biny :) I feel greatly honoured.. Hope you have tried out some recipies.. Do update me with feedbacks when you do.. :)


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