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Recipes Menu:

Ada Pradhaman




One packet (ready made available)

Jaggery (Sharkara)

One kg


4 (for extracting milk)


One cup (Cut into very small thin pieces)

Cashew nut

One cup

Kismis (dry grapes)



6 (powdered)

Dry Ginger (Chukku)

One teaspoon (powdered)


One cup


  1. Grate the coconut and grind it in a grinder and extract the first milk (say 6 cups). Then add one cup water to the ground coconut and grind it well to take the second milk (diluted milk).
  2. Fry cashew, grapes in one table spoon of ghee and keep it aside.
  3. Cook the ada in 4 cups of water. Once it becomes soft, remove from fire and pour cold water on it so that it does not remain sticky. Drain water from it.
  4. Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is completely melted. Now add the ghee and keep on stirring well. After 30 seconds add the Adda and mix well. Now add the second milk and mix well till it boils. Add cashew and grapes. Mix well.
  5. Remove from the fire and after one minute pour the first thick coconut milk along with the dry ginger powder and cardamom powder. Mix well.
  6. If the payasam is very thick, you can dilute it to your preference by adding more thick coconut milk or drinking milk.