Paalada Paayasam/Pradaman is a
traditional and mouth watering dessert of Kerala and holds an important place
in Sadya. Rice Ada is nothing but rice flakes which are then cooked with milk
and sugar until it thickens and turns to light pink color. Originally rice
ada/flakes are prepared by soaking the rawrice, grinding, making thin ada’s and
steam cooking them. But here I have used the store bought Rice Ada and followed
the instructions given in the pack. Do try out this rich and creamy Paalada
Pradaman and post your comments here. Meanwhile do check out other interesting
Paayasam/Kheer varieties here and other interesting sweet recipes here.
Ingredients
Other Payasam varieties that might be of your interest…
Here’s how to make Paalada Pradaman with step by
step photos…
Ada
[Double Horse Ada]
|
100
gms
|
Milk
|
1 ½
liters
|
Sugar
|
200
gms
|
¼ tsp
|
|
Butter
[unsalted]
|
1 tsp
|
Saffron
[optional]
|
Few strands for garnishing
|
Preparation Time: less than 5 minutes
Cooking Time: 45-50 minutes
Serves: 6-8
Author: Priya Anandakumar
Other Payasam varieties that might be of your interest…
Method
Soak the ada in water for about 30 minutes and
keep it aside. Drain the water, rinse well and keep the ada ready. I used the
Double Horse brand.
Boil the milk in a heavy bottomed vessel or
uruli or pressure cooker without lid.
When the milk comes to rolling boil, add the
soaked and washed ada to the milk.
Add the sugar and stir in really well until well
combined and dissolved.
Continue cooking for another 40-45 minutes,
until the ada becomes soft and desired consistency is reached.
Cook the payasam only on low flame and stir
continuously to avoid it from burning.
When the payasam thickens and desired
consistency reached, it develops a light pink color. Now switch off the flame.
Remove the payasam from the stove, add cardamompowder/elachi powder, 1 tsp of unsalted butter and mix really well.
Delicious, rich and tasty Paalada
Pradaman/Payasam is ready to be enjoyed.
Suggestions:
Usually cashew nuts and raisins are not added to
the paalada pradhaman but if you prefer you can very well fry it in ghee and
add it to the paayasam.
I have garnished the Pradhaman with saffron
which is also optional.
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