Archive · 31 Aug 2026
Chef Deepak's Poha Ada Pradhaman Recipe
Chef Deepak has created a special dessert called Poha Ada Pradhaman.
It's a mix of poha, which is flattened rice, and a sweet dish called ada pradhaman.
The recipe uses jaggery for sweetness, condensed milk, coconut milk, and coconut cream for richness.
It also includes nuts and raisins fried in ghee.
The dessert is cooked gently to avoid curdling and can be served warm or at room temperature.
Chef Deepak suggests adding a pinch of cardamom for extra flavor.
This recipe is a fun twist on a traditional Kerala dessert.
The recipe combines poha (flattened rice) with traditional ada pradhaman ingredients.
Jaggery is used to make a sweet syrup that is cooked with the poha.
Condensed milk, coconut milk, and coconut cream are added for richness.
Nuts and raisins are fried in ghee and mixed into the dessert.
The dish can be served warm or at room temperature, with optional cardamom for extra flavor.
- Who
- Chef Deepak
- What
- A fusion dessert recipe combining poha and ada pradhaman
- When
- Not specified
- Where
- Not specified
- Why
- To create a unique twist on the classic Kerala delicacy
- Main Ingredient
- Tata Sampann Poha
- Sweetener
- Jaggery
- Dairy
- Condensed Milk, Coconut Milk, Coconut Cream
- Nuts & Raisins
- Tata Sampann Panchmeva Mix
- Fat
- Ghee
- Preparation Time
- 30 minutes
- Serving Temperature
- Warm or Room Temperature
- Chef
- Chef Deepak