Traditional Delight: Ada Pradhaman with Cow Milk – A Creamy Sweet Treat

Ada Pradhaman with Cow Milk, a beloved dessert from Kerala, is traditionally made with coconut milk. But for those who prefer a richer, creamier taste, or those who are lactose intolerant, there’s a fantastic alternative: Ada Pradhaman with cow milk! This recipe retains the essence of the classic dish while offering a unique and equally delicious twist.

Why Cow Milk Ada Pradhaman?

While coconut milk adds a distinct flavor, cow milk brings a different dimension to Ada Pradhaman. The full-fat creaminess of cow milk creates a luxuriously smooth texture, perfectly complementing the chewy rice flakes and nutty richness of the cashews and raisins. It’s a delightful option for those who love their desserts on the richer side.

Benefits of Using Cow Milk

  • Lactose Tolerance: For those with lactose intolerance, cow milk can be a great alternative to coconut milk. Choose full-fat milk for the best flavor and texture.
  • Creamy Texture: Cow milk adds a silky richness to the payasam, making it incredibly smooth and decadent.
  • Nutritious Boost: Cow milk is a good source of calcium, protein, and other essential nutrients, making this dessert a more wholesome treat.
Ada Pradhaman with Cow Milk
Ada Pradhaman with Cow Milk
Soaking ada15 minutes
Cooking milk10 minutes
Cooking ada in milk5 minutes

Ingredients for Ada Pradhaman with Cow Milk:

  • 1 cup Ada (rice flakes)
  • 4 cups Full-fat cow milk
  • 1 cup Jaggery (grated)
  • 1/4 cup Ghee
  • 1/4 cup Cashews (chopped)
  • 1/4 cup Raisins
  • 1/4 teaspoon Cardamom powder
  • Pinch of Salt


  1. Soak the ada: Rinse the ada in a colander and soak them in warm water for about 15 minutes. Drain and set aside.
  2. Boil the milk: In a heavy-bottomed pan, bring the cow milk to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until the milk thickens slightly.
  3. Add the ada: Add the soaked ada to the simmering milk and cook for about 5 minutes, stirring gently, until the ada softens and becomes translucent.
  4. Sweeten it up: Add the jaggery and stir until it dissolves completely. You can adjust the amount of jaggery to your taste preference.
  5. Tempering time: Heat ghee in a small pan. Add the cashews and fry until golden brown. Then, add the raisins and fry for another minute. Pour the tempering mixture over the payasam.
  6. Finishing touches: Stir in the cardamom powder and salt. Cook for another minute and then remove from heat.
  7. Serve it up: Let the Ada Pradhaman cool slightly before serving warm or chilled. Garnish with additional cashews and raisins, if desired.

Also read:

Maasu Podichath: A Taste of Lakshadweep Paradise

 Meen Kozhunkurai Rice Recipe – A Coastal Kerala Gem

3 Must-Try Winter Recipes from Kerala

Tips and tricks:

  • For a richer flavor, use brown sugar instead of jaggery.
  • You can substitute chopped almonds or pistachios for cashews.
  • Add a pinch of saffron for an extra touch of elegance.
  • Serve Ada Pradhaman with a scoop of vanilla ice cream for an extra decadent treat.

By following these tips and using proper Rank Math SEO techniques, you can increase the chances of your blog post ranking well in Google search results and reaching dessert lovers everywhere. So, go ahead and give this creamy Ada Pradhaman recipe a try – you won’t be disappointed!

**Enjoy the creamy delight of Ada Pradha

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