Palada Pradhaman
Veg
Silky payasam of store-bought rice ada simmered in full-fat milk with sugar until the milk reduces to a creamy, pale-pink consistency. A milk-based counterpart to ada pradhaman, it is considered the most refined of Kerala's payasam varieties.
Cuisines
Travancore
Kerala
Best for
Dessert
Lunch
Recipe
Prep: 15 min
Cook: 60 min
Total: 75 min
2-3 servings
Ingredients
| 100 grams | rice ada |
| 1 liter | full-fat milk |
| 150 grams | jaggery |
| 2 tablespoons | ghee |
| 10 pieces | cashew nuts |
| 10 pieces | raisins |
| 1/4 teaspoon | cardamom powder |
| — | water for boiling |
Instructions
- 1 Boil water in a large pot and add the rice ada. Cook until soft, then drain and rinse with cold water to remove excess starch.
- 2 In a heavy-bottomed pan, bring the milk to a boil and reduce the heat to simmer. Stir occasionally to prevent sticking.
- 3 Add the cooked rice ada to the simmering milk and continue to cook on low heat until the mixture thickens.
- 4 In a separate pan, melt the jaggery with a little water until it dissolves completely. Strain to remove impurities.
- 5 Pour the jaggery syrup into the milk and ada mixture, stirring continuously to combine well.
- 6 Heat ghee in a small pan, fry the cashew nuts until golden, then add the raisins and fry until they puff up.
- 7 Add the fried cashew nuts and raisins to the pradhaman along with cardamom powder. Mix well.
- 8 Continue to cook the pradhaman on low heat until it reaches a creamy consistency, then remove from heat.
Tips
Use fresh, high-quality jaggery for the best flavor. Adjust the sweetness according to your preference.