Ada Pradhaman Payasam Palada Pradhaman Recipe

About the recipe

Pradhaman (Prathaman) is a popular dessert recipe from Kerala that is prepared during festivals like Onam. Onam Sadhya is incomplete without pradhaman. After trying out chakka pradhaman and nei payasam from Kerala cuisine, I have totally fallen in love with this cuisine. The sweet dishes have a unique flavor and aroma due to the special garnish of toasted coconuts. Recipes are usually easy-to-make and require simple ingredients. There are many types of pradhaman in Kerala and Tamil Nadu cuisines. Some of the varieties of payasam/pradhaman/kheer include Ada pradhaman (using rice flakes), palada pradhaman (using rice flakes and coconut milk), paal pradhaman (using milk), chakka pradhaman (using jackfruit), paruppu pradhaman (using moong dal), godhuma pradhaman (using wheat rava). These kheer varieties are very popular in Kerala and are prepared during Navratri, Onam, Diwali, and Makara Sankranti. Traditionally, to make any payasam or pradhaman, coconut milk and jaggery are used. However, some variations of pradhaman use cow milk and sugar in their preparation.

Ingredients

1 liter Whole milk (approx 4 cups)¾ cup Ada (Rice flakes)⅓ cup Sugar⅓ cup Jaggery2 tablespoon Condensed milk½ teaspoon Cardamom powder1 tablespoon Ghee2 tablespoon Coconut pieces2 tablespoon Cashews1 tablespoon Raisins

How to make Ada Pradhaman Payasam

Soak ada (rice flakes) in warm water for 15 minutes. Drain and keep it aside. In a pan on medium heat, add milk, bring it to a boil, and then simmer until it reduces to half. Keep stirring to avoid it from burning at the bottom. To this, add ada and bring it to a boil. Add the sugar, jaggery, and condensed milk and continue to cook for another 3 to 5 minutes, or until the jaggery dissolves. Add cardamom powder and mix. Switch off the flame. In another pan, heat ghee. To this, add coconut bits. When it becomes light golden, add cashews and continue to saute. When cashews turn light golden, add raisins. Saute for a few seconds, and switch off the flame. Add this tempering to the payasam and mix.

Pro Tips

Keep stirring the milk to avoid it from burning at the bottom.Adjust sugar or jaggery or condensed milk as per your liking.If you cannot find rice flakes (ada), the same recipe can be made using poha, rice, or sabudana. Just follow the cooking instruction for the chosen substitute.The payasam thickens as it cools down, so adjust to desired consistency by adding hot milk or water while serving.The color of payasam or kheer varies depending on the type of jaggery used.Condensed milk is added to make your payasam richer and give it a silky texture.

Serving Suggestions

This payasam can be served hot, cold, or warm as an after-meal dessert. You can also make this during festivals like Navratri, Onam, and Diwali and offer it to the deities in the form of naivedyam.