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The Palada Pradhaman / Palada Payasam recipe in Malayalam cuisine is a rich and creamy Kerala style payasam / dessert / kheer. This Kerala special kheer is an important part of Vishu Sadya Recipes / Onam Sadya Recipes / Kerala Festival Special Recipes / Kerala Special Sweet Recipes. Palada Pradhaman in Malayalam cuisine is a special recipe made during important festivals and occasions. It has also gained prominence in the neighboring Tamil Nadu and is commonly referred as Palada Payasam in Tamil.
Traditionally it is made in in Uruli by simmering milk and sugar. The perfect Palada Pradhaman / Palada Payasam is pink in color. It is not exactly pink and it's the shades of brown which is due to the caramelization of sugar and milk. It is natural and no colors are added. The pink color is a sign that the Payasam is perfectly made. What can be a better way to relish this Vishu Special / Onam Special Palada Pradhaman in the most authentic Kerala style.
The Palada is nothing but rice Ada and it's easily available in all shops. The procedure is very simple but time consuming. The entire process has to be done in low flame. Slow cooking yields best results and increasing the flame might even result in burning. Have a look at the recipe card.
RECIPE CARD
- 1 Litre Milk (Boiled)
- ¼ - ½ Cup Sugar
- ½ Cup Rice Palada
- 2 Tbsp Ghee
- Water
The quantity of sugar can be increased or decreased as per your taste. The payasam tends to become thick when cooled. We can add little warm water to make it loose. It can be refrigerated and can be used for about 2-3 days. It actually tastes great the next day. Also , it is equally good when had hot or cold.
Try this delicious, rich and creamy Palada Pradhaman during the festival and stay blessed.
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