How to Make Authentic South Indian Ada Payasam At Home

Wash and soak the rice and all the dals together for about 3-4 hours. Drain the soaked mixture and grind it into a coarse batter.

In a pan, add water and the prepared batter. Stir well to avoid lumps. Cook the mixture on low flame, stirring continuously. Once it becomes soft and fully cooked (like a porridge), remove from heat and set aside.

In a separate pan, dissolve the jaggery in a cup of water. Strain the syrup to remove impurities. Add the strained jaggery syrup to the cooked adai mixture and mix well.

To the jaggery-adai mixture, add thin coconut milk and bring it to a boil. Once it starts thickening slightly, add the thick coconut milk and cardamom powder. Mix well and turn off the heat.

In a small pan, heat ghee and roast cashews and raisins until golden brown. Add the roasted cashews, raisins, and grated coconut to the payasam. Serve the Ada Payasam warm or chilled as a delicious dessert.