Palada pradhaman
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Thin flakes of rice ada slow-cooked in milk and sugar until pink and creamy, often called the queen of Kerala payasams.
Region: KeralaOccasion: Onam, weddings and other feastsTime: 1 hr 30 minServes: 6Vegetarian
Ingredients
- ½ cup rice ada (thin rice flakes, bought or home-made)
- 1.5 litres full-fat milk
- ¾ cup sugar
- 2 tbsp ghee
- ½ tsp cardamom powder
- Cashews and raisins (optional)
Method
- Soak the ada in hot water for 30 minutes, then rinse in cold water and drain.
- Boil the milk in a heavy pan and add the ada.
- Simmer on low heat, stirring often so it does not catch, until the ada is soft and the milk has reduced by about half.
- Add the sugar and keep cooking until the payasam turns a light pink and creamy.
- Stir in the ghee and cardamom; garnish with fried cashews and raisins if you like. Serve warm or at room temperature.
History
Palada is made by spreading rice batter on banana leaves, steaming it and cutting it into flakes. Pradhaman refers to the richer payasams of the Kerala feast.
Significance
Palada pradhaman is served at the end of the sadya on Onam, at weddings and at temple feasts.