Ilaneer-Chakka-Ada-Kadala Paripp Payasam

Ingredients for Ilaneer-Chakka-Ada-Kadala Paripp Payasam:

1. Tender coconut pieces – 100 gm

2. Rice flour – 100 gm

3. Jack fruit – 100 gm

4. Maida – 100 gm

5. Ghee – 200 gm

6. Bengal gram (Kadala Paripp) cooked and smashed – ½ kg

7. Jaggery melted – ¾ kg

8. Sago cooked – 50 gm

9. Coconut milk 1st extract – 2 cups

10. Coconut milk 2nd extract – 1.5 cups

11.Coconut pieces fried in ghee – 100 gm

12. Cashews fried in ghee – 100 gm

13. Raisins fried in ghee – 50 gm

14. Cardamom powder – 1.5 small spoons

15. Banana leaves – To prepare ada

How to prepare Ilaneer-Chakka-Ada-Kadala Paripp Payasam?

1. Make a fine paste of tender coconut and mix it with rice flour.

2. Spread it on banana leaves as a thin layer and wrap it once.

3. Immerse in boiling water and cook it well to prepare ada.

4. Cut ada to small pieces and keep aside.

5. Make a fine paste of jackfruit and mix it with maida to prepare the batter.

6. Spread in tawa as thin pancakes and cook both sides.

7. Cut these pancakes to small pieces.

8. Heat a thick bottomed urli and pour sufficient ghee.

9. Add smashed Bengal gram and sauté for 30 minutes.

10. Add jaggery solution, sago and both adas.

11. Stir continuously and cook the ingredients till they turn thick.

12. Add second extract of coconut milk and keep stirring till payasam turns thick.

13. Finally add first coconut milk, fried cashews, raisins and coconut pieces and cardamom powder.

14. Mix the contents well, and when the payasam starts to boil, take off from flame.

15. Serve hot.

Courtesy: Vanitha Magazine September 15-30, 2017

Also read a few more payasam and pradhaman recipes. Here is the page link. Click on the images in the gallery to read. 


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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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