Ada Pradhaman
A vegan and gluten-free kheer, or pudding, from Kerala, this pudding is made with rice flakes (popularly known as rice ada), jaggery, and coconut milk. The vegetarian version, made with whole cow’s milk, is known as palada. Both ada pradhaman and palada are popular festival sweets. Here is my simple vegan version using store-bought rice ada.
Equipment
- 1 medium saucepan
Ingredients
- 21/2 cups water divided
- 1/2 cup rice flakes
- 3/4 cup powdered jaggery
- 2 cups full-fat coconut milk
- 2 green cardamom pods crushed
Instructions
- In a medium saucepan over high heat, bring 2 cups of water to boil, then turn off the heat.
- Add the rice flakes, cover the pan, and let sit for 10 to 12 minutes. Drain the rice flakes in a fine-mesh strainer and rinse them under cold water. Transfer the rice flakes to a bowl and set aside.
- Wipe out the saucepan and return it to medium heat. In the pan, combine the remaining 1⁄2 cup of water and jaggery. Bring the mixture to a simmer. When the jaggery melts, turn off the
- heat. Strain the jaggery water through a fine-mesh strainer set over a bowl to remove any impurities.
- Return the saucepan to the heat and add the jaggery water, coconut milk, and cardamom. Simmer for 5 to 7 minutes.
- Stir in the rice flakes and simmer for 4 to 5 minutes. Turn off the heat. Serve warm.
Notes
For a vegetarian version, replace the coconut milk with whole milk, and heatsome raisins and cashews in 2 teaspoons of ghee before adding them to the kheer.