palada payasam | pradaman

Traditional Palada Payasam Recipe

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Traditional Palada Payasam Recipe | Palada Pradhaman | with step by step photos & video. Payasam prepared with palada (rice ada), a common sweet delicacy prepared in almost all Kerala households during the festival of Onam and many other occasions. There are many variations for this recipe. However, south Indian Kerala food recipe uses only these 3 main ingredients like rice ada, milk & sugar.

What is Rice Ada?

Palada and  Ada Pradhaman are the most loved deserts to end a Kerala feast with.  The main ingredient of both payasam are wafers made of rice flour known as  Ada.  These are easily available in all markets, nowadays.

Ada, fresh rice noodles used to make kheers like palada or ada pradhaman. Traditionally a  thin batter of rice flour is steamed just set and broken into flat noodle bits.

How to make Traditional Palada Payasam?

Traditional Palada Payasam Recipe | Palada Pradhaman | with step by step photos & video. Payasam prepared with palada (rice ada), a common sweet delicacy. Traditionally, the process of making the dish is certainly laborious and time-consuming. All you need is patience. For this recipe, I will be using the ready-made rice ada. The pink color is the desired color of the palada payasam. The key secret for the recipe is slow cooking & patience, which results in the desired color of the payasam. For a nice aroma we can use cardamom powder & ghee. But these are optional too.

Traditionally we don’t use cashew nuts and raisins, so I have not used it in this recipe. If you prefer using you can, it will not harm the basic flavor. The perfect consistency for the Palada Payasam will be that if you draw a line on the ladle it should not join. Moreover, if you feel palada is too thick when serving, you can dilute it by adding boiled milk and sugar as needed.

Furthermore, do check out our other dessert and sweet recipes here. Hope you would like them too.

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Traditional Palada Payasam Recipe

Course: PayasamCuisine: IndianDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

20

minutes

Traditional Palada Payasam Recipe | Palada Pradhaman | with step by step photos & video. Payasam prepared with palada (rice ada), a common sweet delicacy.

Recipe Video

Ingredients

  • 100 gms of rice ada (ari palada)

  • 1 1/2 Liter of full-fat milk

  • 1 cup of sugar (nearly 220gms)

  • 1/2 tsp cardamom powder (optional)

Directions

  • Firstly, take a 100gms of rice palada. Wash the rice palada and drain it off using a strainer. Keep it aside.palada payasam | pradaman
  • I am preparing the payasam in a pressure cooker. Wash & clean the cooker well before using the cooker.
  • Then add in 1.5 liters of full-fat milk to the cooker. For 100 gms of rice palada, 1.5 Liters of milk will be enough.palada payasam | pradaman
  • Boil the milk over high or medium flame. Stir it occasionally.palada payasam | pradaman
  • Once the steam starts to come out of milk, add in 1 cup of sugar/225 gms of sugar. Mix well & boil the milk. Stir in intervals.palada payasam | pradamanpalada payasam | pradaman
  • Then add in the drained rice-palada to the boiled milk & mix well & bring it to boil by stirring in between.palada payasam | pradamanpalada payasam | pradaman
  • Turn the flame to very low & pressure cook for nearly 1 hr. Make sure it cooks in the same pressure without releasing the pressure. (cook without any whistleblowing from the cooker for nearly 1 hr.).palada payasam | pradamanpalada payasam | pradaman
  • After 1 hr, remove the cooker from heat & let it sit until the pressure is settled down naturally.
  • Then open the cooker. You can see the desired pink color & consistency is obtained. Mix it well.palada payasam | pradaman
  • Add in 1/2 tsp cardamom powder. Mix it well. palada payasam | pradamanpalada payasam | pradaman
  • Our palada Pradaman is ready to serve. The payasam will turn sticky as the time goes on, so you can add some milk and loosen the consistency. palada payasam | pradaman

Notes

  • Traditionally we don’t use cashew nuts and raisins, so I have not used it in this recipe. If you prefer using you can, it will not harm the basic flavor. 
  • The perfect consistency for the Palada Payasam will be that if you draw a line on the ladle it should not join.
  • Moreover, if you feel palada is too thick when serving, you can dilute it by adding boiled milk and sugar as needed.

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