Tuesday 16 June 2015

Palada Pradhaman Recipe / Palada Payasam

Palada Pradhaman is one of the traditional payasam varieties in Kerala and also must served dish  in Ona sadhya!


Rice ada - ½ cup (I used small variety)
Sugar - ½ to ¾ cup 
Milkmaid / Condensed milk - 2 to 3 tbsp
Milk – 4 to 5 cups
Cashew nuts - 15 to 20
Raisins – 5 to 10 pieces
Cardamom powder - 1 to 2 tsp
Ghee - 1 to 2 tbsp
Water -  to cook ada


Wash and cook ada in water.  Once it half cooked. Switch off the gas.

Drain the excess water completely and rinse with cold water; keep aside.

Heat ghee in a pan, fry cashews and raisins till it turns slightly golden brown in colour.  Keep aside.

Heat milk in a open pan and allow to boil in medium flame.

Add ada and allow to cook till it is becomes soft and in mean time, milk will also reduce to half the quantity.

Keep stirring in equal intervals.

Then, add sugar and condensed milk give a thorough mix; allow to cook for another 5 – 10 minutes in medium flame.
Before taking out from the pan add cardamom powder, roasted raisins and cashews.

Serve warm or chilled.


Here I used Store - bought ada; as preparing from scratch is time - consuming.

When the payasam is cooled, it tends to get thick. So before serving add some milk till it reaches the desired consistency.

Adjust the amount of sugar and condensed milk according to your taste.

The cooking time will differ according to size of the ada.

1 comment:

  1. We get rice ada's from super market ? I am thinking of making it.


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