Palada Payasam also known as Palada Pradhaman, is a classic Kerala dessert made with rice ada, milk and sugar. This payasam is slow-cooked until creamy and flavored with fresh homemade caramel. A must-have dessert in every Onam Sadya!
Jump to:
What is Palada Payasam?
Palada Payasam, also known as Palada Pradhaman, is a classic and traditional Kerala dessert that is usually made during festivals like Vishu and Onam. Unlike other payasam or kheer recipes, palada payasam doesn't require cardamom, ghee, or nuts. This classic payasam is rich, creamy, and prepared with just three ingredients: rice ada (pasta kind of chunks made with rice flour), sugar, and milk. The payasam is slow-cooked until it turns creamy and rich, then finally finished with a touch of homemade caramel, which gives it a beautiful golden pink color and a wonderful flavor.
In a traditional Onam Sadya, palada payasam is served along with other payasam / kheer dishes such as Ada Pradhaman, Javvarisi Payasam, and Semiya Payasam. It's no surprise that no onam sadya feels complete without this creamy, milky dessert.
Ingredients & Substitutions
Rice Ada - These are small rice flakes or rice pasta made from rice flour. It is the main ingredient of this payasam. You can use homemade ada or store-bought ada in this recipe. You can find them in South Indian or Kerala grocery stores. Use a smaller variety of ada for the best results. There is no direct substitution for ada, but you could use broken flat rice noodles, though the taste and texture won't be the same.
Milk - Full-fat milk is best for this recipe as it gives a rich and creamy texture. Low-fat milk would work as well.
Sugar - Regular white sugar is used here for the payasam and to make caramel. The caramel gives palada payasam its signature light golden color and a touch of toffee-like flavor.
Variations:
Traditionally, palada pradhaman doesn't require any spices or nuts. However, feel free to add a little bit of cardamom powder for the flavor. If you like a bit of crunch, fry some cashews in ghee and add them to the payasam at the end.
If you want to make it with jaggery, follow my Ada Pradhaman recipe.
How to make Palada Pradhaman
Take ½ cup of store-bought rice ada in a bowl. Wash them with plenty of water and drain. I'd suggest following the brand instructions for the soaking time.
Bring 2 cups of water to a boil and turn off the flame. Add washed and drained ada to the hot water. Cover it with a lid and let it sit for about 15 minutes or until it turns slightly soft but not mushy.
Drain the soaked ada and rinse with water once or twice to get rid of starch. Keep it aside until use.
Add 1 litre of milk to a heavy-bottomed pan or uruli (traditional brass vessel). When the milk has started heating up, add ½ cup of sugar. Mix well and cook on a medium-low flame until the milk reduces to half.
It will take anywhere between 30-40 minutes. Do not forget to stir occasionally to prevent it from burning.
When it is reduced to half, add the soaked ada to the reduced milk mixture. Mix everything without any lumps and continue cooking for another 10-15 minutes or until the kheer is thick.
When it is thick and creamy, remove it from the flame.
To make the homemade caramel, heat 2 tablespoons of white sugar in a pan and let it melt. When it starts to melt, mix well using a spoon or spatula until it is smooth and golden brown.
Pour ¼ cup of water into the melted sugar and mix well immediately. If the caramel hardens at this stage, don't panic. Just stir gently on a low flame until it dissolves back into a smooth syrup. Pour it into the prepared palada pradhaman.
Mix everything until well combined and serve warm!
Tips & Notes:
- If you are using store-bought ada, make sure you choose a smaller variety or break the large ada into small pieces. Do not skip the rinsing and soaking step, this softens it and removes excess starch.
- If you are using homemade ada, skip the soaking step and add them directly to the reduced milk.
- The secret of the best palada payasam is slow-cooking. Do not cook on a high flame. Always cook over a medium-low flame.
- Always use a heavy-bottomed pan to cook the milk.
- Use full-fat milk for the best taste and flavor. Low-fat milk can also be used.
- While making the caramel, melt the sugar first, then carefully add water to it. It it hardens at this stage, don't worry. Continue stirring on a low flame until it melts back into a smooth syrup.
- If you are making this for Sadya, do not add ghee, cardamom or nuts. It's meant to be all about ada, milk, and caramelized sugar.
- Palada Payasam thickens more as it cools. If you are making it ahead, keep it slightly runny or add a splash of hot milk before serving to thin it out.
Storage suggestions:
If you have decided to keep it on the countertop, use it on the same day. It can be stored in the refrigerator for up to 2 days.
Serving suggestions:
Traditionally, palada payasam is served at the end of the Sadya on a banana leaf along with other payasams like Semiya Payasam and Javvarisi Payasam.
While it is most popular for Onam and Vishu, you can also make it for any occasion, such as birthdays, diwali parties, or any special occasion.
It can be served warm or cold. If you want to re-reheat it before serving, gently simmer it on a low flame or use a microwave.
It tastes great with pappadam/papad.
More Onam Sadya Recipes:
If you tried this Palada Payasam Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!
Palada Payasam
Ingredients
- ½ Cup Ada
- 2 Cups Water
- 1 Litre Milk
- ½ Cup Sugar
- 2 Tablespoons Sugar for Caramel
Instructions
- Take ½ cup of store-bought rice ada in a bowl. Wash them with plenty of water and drain. I'd suggest following the brand instructions for the soaking time.
- Bring 2 cups of water to a boil and turn off the flame. Add washed and drained ada to the hot water. Cover it with a lid and let it sit for about 15 minutes or until it turns slightly soft but not mushy.
- Drain the soaked ada and rinse with water once or twice to get rid of starch. Keep it aside until use.
- Add 1 litre of milk to a heavy-bottomed pan or uruli (traditional brass vessel). When the milk has started heating up, add ½ cup of sugar. Mix well and cook on a medium-low flame until the milk reduces to half. It will take anywhere between 30-40 minutes. Do not forget to stir occasionally to prevent it from burning.
- When it is reduced to half, add the soaked ada to the reduced milk mixture. Mix everything without any lumps and continue cooking for another 10-15 minutes or until the kheer is thick.
- When it is thick and creamy, remove it from the flame.
- To make the homemade caramel, heat 2 tablespoons of white sugar in a pan and let it melt. When it starts to melt, mix well using a spoon or spatula until it is smooth and golden brown.
- Pour ¼ cup of water into the melted sugar and mix well immediately. If the caramel hardens at this stage, don't panic. Just stir gently on a low flame until it dissolves back into a smooth syrup. Pour it into the prepared palada pradhaman.
- Mix everything until well combined and serve warm or cold.
Video
Notes
- The secret of the best palada payasam is slow-cooking. Do not cook on a high flame. Always cook over a medium-low flame.
- Always use a heavy-bottomed pan to cook the milk.
- Palada Payasam thickens more as it cools. If you are making it ahead, keep it slightly runny or add a splash of hot milk before serving to thin it out.
Nutrition values are estimates only.
Leave a Reply