Palada Pradhaman
Palada Pradhaman is an authentic Kerala dish, a must-have during Onam festivals. Onam Sadya is incomplete without this rich and delicious payasam or kheer made with rice and milk. The key ingredient in preparing this payasam is Ada, which are mini dried rice-based papads commonly used in Kerala for making Pradhaman. Authentic Palada Pradhaman typically has a slight pink hue, derived not from artificial color but from the slow-cooked milk over hours. Give this authentic method a try for a delightful, creamy, and rich pradhaman.
Ingredients
- 1/2 cup Ada
- 2 cups Full fat milk
- 1 1/4 cups Water
- 1/2 tin Condensed milk (200 gms)
- 2 tbsp Sugar (optional (refer notes))
- 1 tbsp Chopped cashew
- 1 Crushed cardamom
- 1/2 tbsp Ghee
Instructions
- Combine milk, water and condensed milk in a pressure cooker. Add washed ada and stir well. Bring it to a boil. Once it boils, close the cooker and put on weight. After first whistle on full flame, reduce flame to low-medium and cook for 5-6 whistles. Switch off the gas.
- Keep it closed till pressure drops, 15-20 mins. Check the consistency of the payasam and also whether ada is cooked. Keep in mind that payasam tends to thicken as it rests. If the ada is not cooked well or if you want a thicker consistency, keep cooking on low flame (without the lid) and stir in between.
- Heat ghee in a pan and fry the chopped cashews till golden brown, add this to the payasam. Also add crushed cardamom. Serve hot, warm or chilled.
Notes
- I added 2 tbsp of sugar, but it felt a bit too sweet for me. If you like really sweet payasam, you can add sugar.
- It keeps well in the fridge for 3 days.
- If you want to substitute condensed milk with sugar, I guess you need 1/2 – 3/4 cup of sugar.
Tried this recipe?Let us know how it was!