Kaaradaiyaan Nonbu Sweet Adai is a traditional South Indian dish prepared during the auspicious festival of Kaaradaiyan Nonbu. On this day, married women and young girls observe a special vrat (fast) and pray for the well-being and long life of their husbands, remembering the devotion of Savitri towards Satyavan.

Sweet Adai is one of the main offerings prepared for the pooja along with the savoury version. Women traditionally offer “urugaadha vennaiyum oru adaiyum” (butter that does not melt and an adai) as part of the prayer ritual.

What is Kaaradaiyaan Nonbu Sweet Adai?

Kaaradaiyaan Nonbu Sweet Adai is a soft steamed rice flour cake sweetened with jaggery and enriched with cooked black-eyed peas (karamani), coconut bits, and cardamom. The dough is shaped into small round discs with a hole in the centre and then steamed until soft and aromatic.

The use of jaggery gives the adai a natural sweetness and deep flavour, making it a delicious festive treat.

Health Benefits

Jaggery provides natural sweetness and minerals.
Black-eyed peas add protein and fibre.
Steaming makes the adai light and easy to digest.
Minimal oil makes it a wholesome festive recipe.

Serving Suggestions

Serve Kaaradaiyaan Nonbu Sweet Adai warm with a small dollop of butter after the pooja. The combination of soft adai and melting butter enhances the flavour and makes it even more delicious.

Tips for Perfect Sweet Adai

Use good quality jaggery for better flavour and colour.
Roast the rice flour lightly to enhance aroma.
Cook the jaggery mixture well before adding the flour.
Shape the adai while the dough is still warm for smooth discs.

Kaaradaiyaan Nonbu Sweet Adai beautifully reflects the rich traditions of South Indian festivals. Families continue to prepare this authentic recipe every year as an important part of the Kaaradaiyaan Nonbu celebration.

Kaaradaiyaan nonbu - Sweet Adai

Niranjana Sankaranarayanan

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, tiffin

Cuisine South Indian, Tamilnadu

Equipment

1 Steamer

Ingredients

1 Cup Rice flour
1 Cup Jaggery
1 Cup Water
2 tbsp Cowpea
2 tbsp Coconut bits
A pinch Cardamom powder

Instructions

Roast the rice flour in a pan on low flame until the colour changes from white to light brown or orange. Keep it aside.
Soak the cowpeas (karamani) overnight and pressure cook them until soft.
In a heavy-bottomed vessel, add 1 cup of water and jaggery. You can use the water used for cooking the cowpeas. Allow the jaggery to dissolve completely.
Add cardamom powder and the cooked cowpeas to the jaggery mixture and bring it to a boil.
Once the mixture starts boiling, add the roasted rice flour and mix well to avoid lumps.
Add ghee and mix again. Turn off the flame and keep the dough aside.
After about 10 minutes, apply a little ghee to your hands and knead the dough well until it becomes soft.
Place a small ball of dough on a polythene sheet and press it into a round shape. Make a small hole in the centre.
Remove the shaped adai from the sheet and place it on the idli plate.
Fill all four idli plates and steam cook them. You can place about 8 adais on each plate, allowing you to cook up to 40 adais at a time. Steam for 15 minutes.
Open the cooker lid, gently remove the adai from the idli plates, and transfer them to a hot pack.

Keyword Kaaradaiyaan nonbu, Kaaradaiyaan Nonbu Sweet Adai, Nonbu Adai, Steamed jaggery rice flour adai, Sweet Adai for Kaaradaiyan Nonbu

INSTRUCTIONS

Roast the rice flour in a pan on low flame until the colour changes from white to light brown or orange. Keep it aside.

Soak the cowpeas (karamani) overnight and pressure cook them until soft.
In a heavy-bottomed vessel, add 1 cup of water and jaggery. You can use the water used for cooking the cowpeas. Allow the jaggery to dissolve completely.