- Submitted by Dahlia
(Kerala Style Pink Palada Pradaman)
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Palada Payasam is one of the most popular festive desserts made in Kerala. In this rice ada is cooked in milk and white sugar until it gets a creamy consistency. Since it is cooked in milk and sugar, this is referred to commonly as Payasam. The other variant of payasam that is cooked in jaggery and coconut milk is often referred to as Pradhaman. These days most people use the names interchangeably.
The process of making this payasam is quite time consuming. Milk has to reduce until it gets condensed and thick. But the end result is a delicious pudding. Finally the payasam develops a slight peach colour, which gives it the name Pink Palada Payasam. Do try it out and enjoy.
Recipe For Pink Palada Payasam
Preparation Time: 5 minutes
Cooking Time: 60 minutes
Serves: 4
Ingredients
- Rice Ada – 3/4 cup
- Full fat milk – 1 liter
- Sugar – ¾ cup
- Ghee – 2 tbsp
- Water – 2 cups
Method
- In one burner take 1 liter milk in a heavy bottomed pan and bring to a boil.
- Reduce the heat and let it simmer.
- Add the ghee and sugar to this and let it continue simmering for the next 30 minutes till it reduces to half its volume. Do not scrape the edges.
- While this process is going on, prepare the rice ada. Bring water to a boil in a small pot.
- Wash the ada and add to this boiling water. Switch off and cover with a lid. Let it soak for the next 20 minutes.
- Drain the excess liquid and rinse with tap water so that ada doesn’t stick to each other.
- Now let’s get back to the simmering milk. Once it has reduced to half its volume, add the partially cooked ada to this.
- Continue simmering for the next 20-30 minutes. By now the payasam will become creamy and thick. When you take it in a spoon it should coat the back of the spoon.
- The payasam will turn slightly pinkish brown in colour. It continues to thicken after switching off.
- Add a pinch of salt and cardamom powder to this if you prefer. I usually skip this. Switch off. Pink palada payasam is ready to be served.
Tips
- Milk should be simmered in low flame the entire time.
- Do not scrape down the edges.
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