Palada Pradhaman is Kerala’s authentic dish made during onam festivals. Onam sadya is not complete without this rich delicious payasam or kheer which is made of rice and milk. Ada is the main ingredient in making this payasam. Ada is a rice based mini dried papads that are is used in Kerala for making Pradhaman. The authentic palada pradhaman usually appears slightly pink in colour, it’s not the artificial color but the colour is from the milk itself. Slow cooked milk for hours induces the colour. Try this authentic method for delicious, creamy, rich pradhaman.
Serve Kerala Palada Pradhaman after your meal of Keerai Sambar, Beetroot Thoran and Steamed Rice.
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Cuisine: Kerala Recipes
Course: Dessert
Diet: Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces), Hard Anodised Kadai (Wok)
Cooks in 75 M
Total in 90 M
To begin making the Kerala Palada Pradhaman recipe, first slow boil milk and 1/2 cup sugar on low flame until it reduces lesser than half the quantity.
I used pressure cooker with weight on for about 60 minutes and slow cooked/boiled the milk. The milk turned slightly pink in colour by doing this.
Cook ada as per packet instructions. Once cooked, drain the ada and rinse it in cold water to stop cooking.
Heat ghee in a pan. Add 1/4 cup sugar and saute. Wait till sugar melts and starts to turn slightly brown. Add cooked ada and saute for about 2 minutes.
Add about 1 to 1-1/2 cup boiled milk. Mix well. If it need more milk add it.
Sprinkle cardamom powder, mix well. Serve hot or cold. Either ways it tastes delicious.
Serve Kerala Palada Pradhaman after your meal of Keerai Sambar, Beetroot Thoran and Steamed Rice.