Skip to main content

Palada Pradhaman/ Payasam

Palada pradhaman/Paal ada payasam

Palada pradhaman is a very popular dessert in Kerala and is made on festivals like Vishu, Onam and special occasions like marriage feasts. The secret to this recipe is slow cooking the ada in milk and sugar till it reduces and becomes creamy like condensed milk. Added to this is the flavor of ghee and cardamom and roasted cashew nuts. If this wasn't good enough, here is another way to make your payasam eating unforgettable. Have it with sweet Boli .Palada payasam is served along with Boli in wedding Sadhya, in south Kerala, especially in Triruvananthapuram region and the combination is divine. I have also posted ada pradhaman recipe with jaggery and coconut. This ada payasam is made with milk and sugar.

In earlier times it was very difficult to make this pradhaman and it took hours to prepare the rice ada (looks similar to flakes) used in this recipe. Grounded rice paste was spread in plantain leaves rolled and submerged into boiling water to make the rice flakes. Now it easily available in grocery stores in dehydrated form. My family enjoys this creamy pradhaman. It needs a bit of patience as we have to wait for the milk to condense. So here is a quick recipe. You can reduce the cooking time by adding condensed milk. Get your ingredients together and try this recipe, you will surely love it.
Cooking time- 25 minutes
Cuisine- South Indian (Kerala)

Ingredients
Palada - 250 grams
Milk- 1 liter
Condensed milk- 1 can ( 14 ounce container)
Water- 1 cup
Cardamon powder- 1/2 tsp
Sugar- 1/2 cup (if needed)
Cashew nuts and raisins for garnish.
Ghee- 1 1/2 tsp




Wash palada and set aside.Place a heavy bottom vessel and add in one cup of water and allow it to boil. Add milk into this and allow it boil and reduce a bit .
Now add the palada and cook it. Stir occasionally as there is a tendency for milk and ada to stick to the bottom. Allow the milk to get reduced and creamy and the ada to become soft. Add condensed milk and if necessary the sugar.
( If you do not wish to add condensed milk, you can make it with milk. You  will need 1 1/2 liters of milk and  1 to 1 1/3 cup of sugar depending on your sweet preference)
Simmer the payasam for another five minutes. Finally add cardamon powder and switch off the flame. Allow to cool a bit. Heat ghee and roast the cashew nuts and raisins and garnish on top (optional).


If you like payasam check other payasam recipes in this blog...

Pal ada Mambazham Payasam (ada and mango pudding)
Aval Payasam (flat rice/ beaten rice)
Pal Payasam( milk and rice pudding)
Chowari Payasam (sago pearls pudding)
Elaneer Payasam (tender coconut payasam)



Try this...
Hope you will all enjoy!

Comments

  1. Your palada pradhamam looks delicious Suja, i have come across this recipe a few times, i really want to try this one, but i couldn't find this palada.
    Congratulations on your award, the picture in the kovalam beach looks amazing. It's more than a professional quality photograph.

    ReplyDelete
  2. Love palada pradhaman... planning to make that this week.. :)

    ReplyDelete
  3. Rice flakes aka palada??? What's this? still couldn't imagine that? May be I have seen, but i don't know... This payasa looks yumm :)

    ReplyDelete
  4. hey suja, congrats on your award..love that Kovalam Beach pic...its simply awesome...now coming back to the dish......never tried this one before..must say that looks rich and delicious...yummy!

    ReplyDelete
  5. very nice pic...and lovely kheer....and congrats for ur award

    ReplyDelete
  6. What a delicious looking kheer and OMG, what an amazing pic, one of the best pics, I have seen. I am sure and hoping that you have a zoomed version of it framed somewhere in your living room :)

    ReplyDelete
  7. Fabulous pics! Palada pradhaman looks superyummy..Wishing you many more awards..

    ReplyDelete
  8. Amazing palada pradhaman Suja..super clicks..
    Aa kovalam beachinte pic super suja, kannedukane thonunilla.

    Love
    Kairali sisters

    ReplyDelete
  9. Nice kheer dear! Nice picture...Enjoyed ur wounderfull recipes.Gr8 colletions.

    ReplyDelete
  10. Thanks a lot for the award Suja...

    ReplyDelete
  11. wow that looks terrific. My fav. I made some rice kheer last week and that too had the same colour. I just love this colour of the pal ada soooooo much. yummy. Nice presentation too dear.

    ReplyDelete
  12. Congrads dear on the award , wonderful picture.Really good one.

    ReplyDelete
  13. This comment has been removed by the author.

    ReplyDelete
  14. congrats on the award...tried your pavakka curry...very lovely...following you!

    ReplyDelete
  15. This is my favourite Payasam.nicely presented!

    ReplyDelete
  16. sweet dish looks yum and very beautifully presented...and congrats on your awards suja,hope lots more come your way and thanks so much for tagging me as well...

    ReplyDelete
  17. Wat a delicious palada pradhaman Suja..looks fabulous..

    ReplyDelete
  18. Looks so creamy and delicious, thanks for sharing the award with me, beautiful pic dear...

    ReplyDelete
  19. Palada pradaman looks perfect dear, name itself makes mouthwatering dear.

    ReplyDelete
  20. Congratulations dear suja....
    Kheer looks rich,creamy,inviting n tempting.....
    Like it....
    Added u to my blog roll n will visit u often
    Drop in sometime .....

    ReplyDelete
  21. Congrats on the award and the dish looks very delicious.

    ReplyDelete
  22. Congrats Suja!

    Dessert looks yum. Is Palada the English name? Which section should I look in when I am searching for Palada in a grocery store?

    ReplyDelete
  23. Congrats dear. Love palada pradhaman, simply droolworthy dessert.

    ReplyDelete
  24. congrats on ur awards ..and the picture-(kovalam beach) is superb.the palada pradaman looks so rich and creamy our family favourite payasam.super da.
    Thanks for sharing the awards with me dear

    ReplyDelete
  25. Congrats Suja! The kheer looks so rich, creamy and delicious!

    ReplyDelete
  26. Thanks dear friends for your love and sweet words
    and happy that you like the pic.
    @rach sorry dear that I got you confused. I felt it looked something like hard rice flakes :)
    Meena thanks for stopping by and also the feedback. I feel so happy that you tried and liked the pavakka curry.

    Thanks all..do visit again.
    Love
    Suja

    ReplyDelete
  27. Thanks dear Rachana for your sweet comment and encouraging words.

    ReplyDelete
  28. I too love this dessert, my mil makes this very often...yours looks very tempting and yum dear :) Congrats on your awards, this picture is so beautiful :)

    ReplyDelete
  29. the sweet looks awesome , what is palada?

    ReplyDelete
  30. I love this very much but do not know to prepare this dessert .Thanks for sharing .Bookmarked

    ReplyDelete
  31. Wonderful presentation and my favourite. Do visit my space whenever time permits.http://shanthisthaligai.blogspot.com/

    ReplyDelete
  32. Thanks all for stopping by and for sweet comments.
    do visit again.

    ReplyDelete
  33. I am a first time ada pradhaman maker. I made this today using double horse palada and came out really good. I did not add extra sugar but the condensed milk itself made the dish very sweet (lil too much for me). Next time I would probably reduce condensed milk quantity to 3/4th and add more milk. Thanks for the wondeful recipe!!

    ReplyDelete
  34. Thanks Anita for the feed back,so happy you like it..if you feel that it is a bit sweet try adding more milk and 1/2 cup of sugar instead of condensed milk. Thanks once again for trying.
    Hope you will find more interesting recipes here,please visit again :)

    ReplyDelete
  35. how many people can be served if i use 100 gram adda?

    ReplyDelete
    Replies
    1. Hi Rajesh,thanks for stopping by,you can serve 5-6 depending on the size of servings.
      If you go with cup measurement 100 grams will be approximately 1/2 cup.
      Thanks once again,have a nice day!

      Delete

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your idea

Samosa

Samosa When it comes to deep fried snacks my favorite is samosa. There can be very few who can resist this spicy stuffed pastry. When ever I think of samosas I think of those street food vendors in India who sell the most delicious samosas ever.The taste of those samosa and the crispness and perfection of the pastry dough is really hard to recreate.  I tried making it several times and most experiments where disasters. I should admit that I learned it the hard way.The stuffing I have used here is a spicy and tasty potato peas combo.You can be creative with the filling There are different fillings both vegetarian and non- vegetarian,sweet and savory. Cooking time- 45 minutes Recipe Type- snack Cuisine - Indian Ingredients For the dough All purpose flour/maida- 1 1/2 cup Ajwain seed- 3/4 tsp Ghee/oil- 2 1/2 tsp ( use ghee for better results) salt to taste For the filling Potatoes- 2 medium Green peas- 1/2 cup Ginger chopped- 1 tsp Green chilly finely chopped-3

Kerala Beef Vindaloo- Anglo-Indian Recipe

Kerala Beef Vindaloo Vindaloo is often synonymous with fiery, bold, pungent curries. It is one Indian curry that needs no introduction. It is lip-smacking delicious, tenderly cooked meat in a spicy gravy. It is almost pickle like with flavor of vinegar and ground mustard. But again, the perfect vindaloo curry strikes the right balance with chilies, aromatic spices, and vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices. Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. Vindaloo may sound complicated, but it is an easy recipe. You can make a restaurant-style curry right in your kitchen. Today I am sharing two ways to cook this recipe. The  traditional slow-cooked stove top recipe  and  an Instant pot recipe . Recently I have been making this curry in Instant pot and it comes out perfect each time. Beef Vindaloo is a quintessential dish for Christmas feasts in Kerala. It is popular among Christians and the Anglo-I