Thick, luscious and delicious Palada Pradhaman recipe with detailed step by step pictures. Palada Payasam is made with rice ada and full cream milk, cooked until creamy & rich!
Palada Pradhaman is a popular kheer recipe from Kerala made using rice ada and milk. Pradhaman means kheer or sweet pudding and palada means thin rice-based wafers cooked in milk. It is rich, creamy, and delicious – also gets made quite fast especially if ready-to-use ada is being used. Ada, the main ingredient of the recipe can be made from scratch too but there are good brands selling packaged stuff that comes in handy for making this quick traditional dessert.
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Palada Pradhaman recipe is quite similar to the Ada Pradhaman recipe, as both use the rice ada as the main ingredient however in this recipe we use fresh milk instead coconut milk and sugar instead of the jaggery. For those who love mildly sweet, creamy kheer that gets made quickly palada pradhaman is a must try!
Ingredients
Rice Ada is the main ingredient for making the Ada Pradhaman. You can use store-bought ready to use rice ada and break it into small pieces as desired.
Fresh Milk is used to make the payasam and it is best to use full cream milk for a rich and delicious pradhaman.
Sugar is used to sweeten the pradhaman, although jaggery can be used for this dessert it is best to use sugar as the pure white color of the kheer is retained.
Fresh Cardamom Powder is used to flavor the kheer and it is a must for any Indian sweets & desserts.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
First break rice ada into tiny pieces and measure out ½ cup.
Bring about 2 cups of water to boil in a pot. Quickly add the broken rice ada and stir well.
Mix occasionally so that the ada doesn’t stick to the bottom of the pot. Cook on medium flame for about 8-9 mins until the rice ada is soft.
Strain off the cooked rice ada and run it through cold water. Set aside to drain.
In a pan heat 1 teaspoon ghee and roast 10 broken cashews. Once they are golden brown, remove & set them aside.
In the same pan, bring ½ litre of full cream milk to a slow boil.
Add ¼ teaspoon cardamom powder as the milk boils and begins to thicken.
Now add the cooked rice ada into the milk and mix well.
Cook on low flame for 10-12 mins until the milk looks creamy.
Next add â…“ cup sugar and mix well.
Cook on low flame for 3-4 mins until it begins to slowly boil.
Garnish with roasted cashews and remove from heat.
Serve hot or cold as a sweet/dessert.
Recipe Notes
- Do not boil the payasam on high heat after adding sugar as it can curdle quickly.
- You can also use jaggery in the place of sugar if you prefer the taste and not mind about the color.
Top Tip
Make sure the rice ada is broken into small pieces, this helps cooking it quickly enough. Also, add enough water and keep stirring the rice ada while cooking, as it releases a lot of starch, there is a chance that the ada can get stuck at the bottom of the pot.
The sugar should not be added unless the milk is thick and cooked enough. It can quickly curdle. So always ensure that the flame is low & milk is creamy when adding sugar.
Do not boil the payasam after adding sugar, as it can also curdle it quickly.
Substitutions & Variations
In the place of full cream milk, coconut milk can also be used but use the thin coconut milk to cook the ada together and add thick coconut milk towards the end, after adding sugar and cooking it through.
You can also use any nut milk in the place of milk.
Traditionally, sugar and milk are used to make palada pradhaman but in case you prefer, jaggery can be used too.
Storage & Serving Suggestions
Palada Pradhaman is best served warm or hot as a part of the Onam Sadya – the big banana leaf meal made for Onam festival. It can also be served cold as a dessert. It can be stored in an airtight container in fridge for upto a day and still taste amazing – both cold or warmed up.
More Payasam Recipes
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Palada Pradhaman | Palada Payasam
Equipment
- Thick Bottomed Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Broken Rice Ada
- ½ litre Full Cream Milk
- â…“ cup Sugar
- ¼ teaspoon Cardamom Powder
- 1 teaspoon Ghee
- 10 Cashews
Instructions
- First break rice ada into tiny pieces and measure out ½ cup.
- Bring about 2 cups of water to boil in a pot. Quickly add the broken rice ada and stir well.
- Mix occasionally so that the ada doesn’t stick to the bottom of the pot. Cook on medium flame for about 8-9 mins until the rice ada is soft.
- Strain off the cooked rice ada and run it through cold water. Set aside to drain.
- In a pan heat 1 teaspoon ghee and roast 10 broken cashews. Once they are golden brown, remove & set them aside.
- In the same pan, bring ½ litre of full cream milk to a slow boil.
- Add ¼ teaspoon cardamom powder as the milk boils and begins to thicken.
- Now add the cooked rice ada into the milk and mix well.
- Cook on low flame for 10-12 mins until the milk looks creamy.
- Next add â…“ cup sugar and mix well.
- Cook on low flame for 3-4 mins until it begins to slowly boil.
- Garnish with roasted cashews and remove from heat.
- Serve hot or cold as a sweet/dessert.
Notes
- Do not boil the payasam on high heat after adding sugar as it can curdle quickly.
- You can also use jaggery in the place of sugar if you prefer the taste and not mind about the color.
Nutrition
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