From the beautifully and grandly ornamented elephants to the wild Pulikali artists and from the massive snake boats ready to race line up at the shore to the flawless floral carpet, this celebration paints the state in greater beauty than you can envision. Onam is a secular festival that holds significant importance for the Hindus. However, the grand festivities of this ancient festival eliminate all the religious disparities and propagate harmony in society. You'd think that's a very interesting aspect of the festival. But what's really the most exciting aspect of this festival is that it is a celebration of the return of a demon king. And it only gets better. This demon king was a generous and just ruler, so much so that his subjects adored him, and gods were jealous. And well, the rest is an ancient legend!
However, the best part of it all is Food. Onam is one festival where people enjoy every bit of the 21 to 28 dishes with a minimum of 4 kinds of payasam. And no, we don't serve it all at once. There are several rounds of serving before we get to the desserts. But it does not end there. There is a strict placement for each dish, and they are served in a specific order. Before you ask, yes, there is a reason why it's done that way. There is Ayurvedic science behind the plating and order of eating a Kerala Sadhya. Now that we have given you an insight into this raved culturally rich festival, let's really address why we are here: The Payasam. Payasam is always the end goal. So, brothers and sisters with a sweet tooth and the ones who love this specific dessert - out of the many varieties of recipes we have, we'll guide you through the most famous one because Onam would definitely be incomplete without – Ada Pradhaman.
1 cup Rice ada
1 cup Jaggery, grated
1/2 cup Water
1 cup Coconut milk, thick (1st extract)
1-1/2 cups Coconut milk (2nd & 3rd extract)
5 Cashew nuts
7 Sultana Raisins
2 teaspoons Fresh coconut, slices
1/2 teaspoon Cardamom Powder (Elaichi)
Milky Mist Ghee, as required