Palada Payasam / Pradhaman is one of the traditional payasam varieties in Kerala and a must served dish during their special occassions such as Ona sadhya.
Try out this best suited for any special occasion and give your feedback.
Ingredients: Serves 4 to 5 approximately
Rice ada - ½ cup (store bought)
Sugar - ½ to ¾ cup
Full cream milk – 4 to 5 cups
Cashew nuts - 10 to 15
Raisins – 5 to 10 pieces
Cardamom powder - 1 to 2 tsp
Ghee - 1 to 2 tbsp
Water - 3 to 4 cups (to cook ada)
Directions:
Sugar - ½ to ¾ cup
Full cream milk – 4 to 5 cups
Cashew nuts - 10 to 15
Raisins – 5 to 10 pieces
Cardamom powder - 1 to 2 tsp
Ghee - 1 to 2 tbsp
Water - 3 to 4 cups (to cook ada)
Directions:
Heat water in a pan. Once the water starts to boil add Rice ada and allow to cook for 10 minutes. Switch off the gas.
Drain the excess water completely, rinse with cold water and 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 drained ada and allow to cook till becomes soft and milk thickens.
Keep stirring in equal intervals.
To caramalise the sugar:
Take a dry pan; melt the sugar in slow flame till it reaches golden colour.
Now add 1/4 cup of water to the caramel; give a thorough mix and switch off the gas. Keep aside.
(Note: Be cautious of hot spatters / splashes when you do this)
Pour caramel to the milk ada mixture. Stir thoroughly.and continue cooking.
Check for sweetness and add extra sugar according to your taste.
Add cardamom powder, roasted raisins and cashews. Give it a mix and switch off gas.
Serve warm or chilled.
Delicious Caramel Palada Payasam is ready to serve!
Note:
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 according to your taste.
The cooking time will differ according to size of the ada.
