Notes :
Traditionally we don’t use cashew nuts and rasins, so i have not used in this recipe, If you prefer using you can, it will not harm the basic flavor.
The perfect consistency for the Palada Payasam will be that if you draw a line on the ladle it should not join or if drop of payasam is dropped on a surface it would stay there without running watery.
You can use Milkmade(Condensed milk) 1 tbsp and few strands of saffron to further spice up the recipe.
If you feel palada is too thick when serving, you can dilute it by adding boiled milk and sugar as needed.
![](https://s2.save4k.ru/pic/OQshiVWi7r4/mqdefault.jpg)