Kerala Palada Pradhaman Recipe
It is Kerala’s authentic delicious payasam or kheer which is made of rice and milk and is served during festivals especially Onam.
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.
If you like this recipe, you can also try other similar recipes such as
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4-5 Servings
Ingredients
- 1 cup Ada
- 2 liter Milk , full cream
- 3/4 cup Sugar
- 1 tablespoon Ghee
- 1/2 teaspoon Cardamom (Elaichi) Powder
How to make Kerala Palada Pradhaman Recipe
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.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
