Palada pradhaman, often simply called palada payasam, is the crowning sweet of many Onam and wedding sadyas. It is made with ada, thin flakes of steamed rice, cooked slowly in milk and sugar. The milk reduces and caramelises gently, turning a soft pink colour without any colouring, and the ada becomes silky and tender.
The famous Ambalappuzha temple payasam is a related milk-and-rice preparation, and the slow-cooked pink colour is the mark of a well-made palada. It is rich, creamy and sweet with a hint of cardamom, and it is served warm at the end of the meal, sometimes poured over a crumbled pappadam and a banana.
At a glance
| Region | Kerala |
|---|---|
| Cuisine | Kerala |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 10 minutes |
| Cook time | 75 minutes |
| Total time | 85 minutes |
| Serves | 6 |
| Spice level | Mild |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | rice ada / milk / sugar / ghee / cardamom |
Ingredients
- 1/2 cup rice ada (store-bought or homemade)
- 1.5 litres full-fat milk
- 3/4 cup sugar
- 2 tbsp ghee
- 1/2 tsp cardamom powder
- 10 cashews, halved (optional)
- 1 tbsp raisins (optional)
Method
- Bring 4 cups of water to a boil, add the ada, switch off and leave for 30 minutes until soft. Drain and rinse in cold water so the flakes do not stick together.
- Pour the milk into a heavy, wide pan and bring to a boil on medium heat, stirring so it does not catch.
- Add the drained ada and the sugar. Lower the heat to low-medium and simmer, stirring every few minutes and scraping the bottom and sides.
- Continue for 50-60 minutes. The milk will reduce by about half, thicken, and gradually turn from white to cream to light pink.
- When the payasam is pink, creamy and the ada is completely soft, add 1 tbsp ghee and the cardamom powder.
- If using, fry cashews and raisins in the remaining ghee until golden and add to the payasam.
- Switch off and let it rest for 15 minutes; it will thicken further as it cools. Serve warm.
Tips
- A wide, heavy pan speeds up reduction and prevents scorching.
- The pink colour comes only from long, slow cooking of milk and sugar together; do not rush it on high heat.
- Pressure cooking milk, sugar and ada on low heat for 45 minutes, as some caterers do, also gives the pink colour, but watch it carefully.
Serve with
Served warm at the end of the sadya, traditionally with a small crushed pappadam.