This is the main dessert served during Ona Sadya. Ada is almost like pasta made out of rice flour/maida.
     You can use the store bought ready made  rice ada/ maida ada also for this recipe. If you use ready made ada, cook the ada in hot water till soft and rinse with cold water. 

Ada Pradaman
Raw red rice soaked and finely powdered – 1 cup (or) Ready made ada- 250-300gms
Jaggery- 300gms
Coconut, grated- 1
Sugar- 1 teaspoon
Cardamom crushed- 5
Dry ginger powder- ¼ teaspoon
Jeera powder- ¼ teaspoon

Ghee- 2 tablespoon
Cashew, broken-10
Raisins- 10

Ada Pradaman Sharkarayil
  • Boil some water till rolling hot. Mix rice flour with water little by little as a thick slurry.
  • Wash the banana leaf and wipe it and show on to the flame. Pour and spread the slurry using the back side of the spoon as a thin ¼ inch thickness. Close the leaf and drop the banana leaf on the boiling water and allow to cook for ten minutes.
  • Take out the banana leaf and allow to cool. Open the banana leaf take out the ada and cut into small pieces.
  • Grind the grated coconut with hot water and extract a cup of 1st milk extract, 3 cups of the second milk extract .
  • Dissolve jaggery in half a cup of water on heat and sieve it.
  • In a small pan add a teaspoon of ghee and roast the cashews and raisins till golden brown.
  • In a pan add ghee and sauté the ada for some time then add jaggery water and the second coconut milk extract and cook till it becomes thick.
  • Add cardamom, dry ginger, jeera, sugar in first coconut milk extract and pour in the payasam. Gently heat the mixture and put off the gas. Add the roasted cashews and raisins mixing them well.
  • Tip: Half a quantity of coconut milk can be replaced with cows milk
  • Can add cooked sago seeds/ jawari with the cooked adas.
  • Can be served with bananas