For a detailed recipe - click below
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Here are the things you can buy online for making Palada Payasam
Instant Pot Electric Pressure Cooker [ Ссылка ]
Rice Palada [ Ссылка ]

Recipe
Ingredients

1 liter full cream milk
1/2 cup water
1/3 cup of sugar
1/3 cup of dried palada
200 grams condensed milk
1 pinch of salt
1/2 teaspoon ghee
10 cashews, halved

I am going to be making the payasam with a liter of milk today. Full cream / fat milk is preferred for making this recipe. The butterfat in the milk makes the payasam rich and creamy. So do not use skimmed milk for making this recipe. Add the fresh milk to the instant pot.

Add in about 1/2 cup of water to the pot. The water will help the milk from scorching at the bottom while cooking.

Add in about 1/3 cup of sugar to the pot.

Using a metal spoon, mix everything well. Do not use a wooden spoon while making milk based dishes. The residual food particles that might remain in the wooden spoon may curdle the milk while cooking. So always use a metal spatula while making milk based dishes.

After mixing well, close the instant pot with the lid.
Lock the lid into place, set the pressure release knob to sealing position.

Select and press the steam function on the instant pot. Set the timer for 40 minutes.

While the milk is cooking, we will get the palada ready. Any readymade brands available in the market will work for this recipe. It will be available in the form of cooked and dried rice bits. Add 1/3 cup of palada to a bowl. Wash the palada in water once. After washing, soak the palada in water for 30 minutes. Regular room temperature water will do. Some people use hot water to soak but I prefer to soak the palada in cold water as they turn out nice, soft and springy when cooked without becoming overly soft and mushy.

After 30 minutes, our palada should be nicely soaked. It should have slightly increased in volume due to the absorption of water. Drain the water from the palada and set aside.

Once the set 40 minutes on the instant pot is over, let the pressure in the instant pot settle on its own. If you try to release the pressure manually, the milk will spew out creating a mess. So do not release the pressure while making milk based dishes. Trust me. I have done this and it's not funny. The mess is real.

So wait for the pressure to settle. Once the pressure settles, turn the release knob from sealing to venting position. Open the lid and mix well.

Now add our palada. Add a pinch of salt. Mix well.

After mixing well, close the instant pot with the lid.
Lock the lid into place, set the pressure release knob to sealing position.

Select and press the steam function again on the instant pot. Set the timer for 2 minutes.

Once the said time is over, let the pressure in the instant pot settle on its own.

Once the pressure settles, turn the release knob from sealing to venting position. Open the lid.

Remove the pot and set it on a table. Add in a small can of condensed milk. This step is totally optional but it makes the payasam extra special. Add the condensed milk when making the payasam for special occasions, parties etc.. After adding the condensed milk, mix well. No need to cook the condensed milk.

The payasam will thicken as it cools.

Now let's fry some cashews for the payasam. Add about half a teaspoon of ghee. Do not add a lot of ghee. The palada is usually served cold. So when refrigerated, the ghee will solidify and the solid ghee does not give a good mouthfeel when eaten. It turns out greasy. So add very little ghee for frying the cashews. Fry the cashews on a low flame till golden. Once golden, remove the cashews from the stove and add it to our payasam.

Now, Refrigerate the payasam for atleast 6 hours.
After refrigeration, the payasam will be very creamy and the texture will be to die for. Serve chilled.

That's all folks. Our super delicious payasam is ready. One of the finest desserts to serve your guests and they will definitely come for second servings.


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