Authentic Kerala Palada Payasam Recipe – Palada Pradhaman for Sadhya

Palada Payasam (Pradhaman): Kerala's King of Desserts

Kerala's Own Palada Payasam | Easy & Authentic

    When it comes to traditional Kerala desserts, Palada Payasam stands out as a cherished classic. Known as the 'King of Desserts' in God's Own Country, this delectable treat is a delightful variant of the Ada Pradhaman. While Ada Pradhaman is made with jaggery and coconut milk, Palada Payasam uses cow’s milk and sugar, offering a distinct yet equally delicious taste.

The Essence of Palada Payasam

    Palada Payasam, also known as Palada Pradhaman, features Ada—tiny square-shaped rice flakes made from Unakkalari rice powder. This key ingredient contributes to its unique texture and delicate flavour. Slow cooking Palada Payasam results in a light pink hue, making it not just a treat for the taste buds but also a visual delight.

Historical Significance

    Palada Payasam gained prominence during the White Revolution (Operation Flood) in the 1970s, a pivotal project that transformed India into the world’s largest milk producer. This revolution made cow's milk more accessible, paving the way for the popularity of Palada Payasam. Additionally, the dessert was first commercially prepared by M.S. Krishna Iyer (Manikya Nambi) during the 1975 Emergency Period. His version, served at the Vadakke Samooham in Thrissur, marked the beginning of Palada Payasam’s widespread acclaim.

Traditional Method of Preparing Ada

    To make authentic Palada Payasam, you need Ada, which is made from a thin batter of soaked Unakkalari rice. This batter is smeared on a banana leaf, wrapped, and steamed until cooked. The resulting rice flakes are cut into small squares and used in the dessert.

Cuisine - Kerala (India)
Recipe Type - Pradhaman/ Payasam, Dessert
Difficulty - Easy
Serves - 4–6
Author - SM

Preparation Time - 15-25 Minutes
Soaking Time - 8–10 Minutes
Cooking Time - 30 -45 Minutes

Step-by-Step Guide to make Palada Payasam/Pradhaman

Kerala’s Palada Payasam – Palada Pradhaman, A Festive Sweet Treat

Palada Payasam Recipe

Ingredients

• Ada: 1/2 Cup
• Milk: 3 Cups
• Condensed Milk: 3/4–1 Cup
• Cardamom: 6 Pods
• Ghee: 3 Tablespoons
• Cashew Nuts: 10–12 Pieces

Method

• Soak the Ada: Wash and soak the Ada in warm water for 8–10 minutes. Drain and rinse with cold water until clear to remove excess starch.
• Prepare the Milk: Boil the milk and set aside.
• Grind Cardamom: Grind cardamom pods with a little sugar into a fine powder.
• Fry Cashews: Heat ghee in a heavy-bottomed pan. Fry cashew nuts until golden brown.
• Cook Ada: Add the soaked Ada to the pan and fry on a low flame to prevent lumps.
• Combine Ingredients: Pour in the milk and cook until the Ada becomes soft. Add condensed milk and cardamom powder. Stir well.
• Simmer: Allow the mixture to boil on a low flame, stirring occasionally, for 20–30 minutes until you achieve a light pink colour and desired consistency.
• Serve: Enjoy Palada Payasam hot or cold.

Notes & Tips for a Perfect Palada Pradhaman

• For this recipe, I used store-bought Ada. And I add small nips of Cashews(slightly roasted in Geee) for added texture.  You can also use whole cashew nuts and raisins, if preferred.
• Soaking and rinsing Ada helps remove extra starch, ensuring a smooth texture.
• Adjust sweetness according to your taste. If not using condensed milk, replace it with sugar and extra milk.
• Slow cooking on low heat is key to achieving the perfect colour and consistency.

Explore More Kerala Desserts

If you enjoyed this recipe, check out more traditional Kerala sweets:

• Ada Pradhaman: A Classic Kerala Dessert
• Paal Payasam: Creamy Rice Pudding
• Kadumpayasam: Divine Offerings
  

Discover More on Payasam, Pradhamans, and Kheers

Looking for more sweet treats? Browse our collection of Payasam recipes:

• Classic Payasam Recipes
• Authentic Pradhaman Variations
• Delicious Kheers for Every Occasion

Indulge in Kerala’s Sweet Heritage

    Palada Payasam is more than just a dessert; it’s a journey through Kerala’s rich culinary history. With its creamy texture, delicate flavour, and the light pink hue achieved through slow cooking, this dessert is a must-try for every food lover. Whether served hot or cold, Palada Payasam is sure to leave a lasting impression. Try this recipe today and bring a taste of Kerala into your home!

    For more delicious and authentic recipes from Kerala and beyond, visit Essence of Life - Food and discover the true essence of traditional cooking!

     Today is Onam - Thiruvonam.  A year-long wait, when the King comes knocking the doors of God's Own Country. The land gets ready to welcome the King - Mahabali.  A festive mode clings along with a 10 day long celebrations starting from Atham and Thiruvonam is the next big day.
     Indian festivals are all about food, new clothes and cultural activities. But always the highlight being the food and the delicacies attached to the traditions play a big role in all festivals. Onam is
no exception to the fact. The grand feast served on a Banana Leaf is appealing not only to our eyes but also delectable to our taste buds.  Sadhya is a grand affair with a huge number of vegetarian delicacies ranging from 5 to 12 items or sometimes 16 to 24 preparations on the menu. Traditionally the number of items served ranges in multiples of 8, utmost up to 64 items on the whole.  The dishes are prepared with a perfect balance to appeal all six tastes - Sweet, Salty, Spicy, Sourness, Bitterness and Pungency.  But the highlight of any Sadhya is the Payasam which is served as the last item.

DELICIOUS PAYASAMS FOR A SADHYA

DELICIOUS PAYASAMS FOR A SADHYA

 

LETS TALK ABOUT PAYASAM...

     Payasam is served as a last item in a Kerala Sadhya, a long spread of food in a Banana Leaf catering a long list of Sadhya Vibhavangal depending on the grandeur of the banquet/Sadhya.  Though Last served, Payasam reigns the Sadhya undoubtedly as a King, appeasing & satiating our taste buds.  The taste of a Payasam lingers in our taste buds prolonging too longer and staying there for ever.  Without a Payasam, a Sadhya is considered to be incomplete.
     After eating such an elaborate meal, would you have a little space to accommodate the Payasam?  My Dad says, just a lick of Pickle or Inji Curry can help you do the job.  And that is true.  I have done the trick so many times to gobble up a bowl of Payasam in a Sadhya.  So is the importance and speciality of a Payasam in a Sadhya.
     Sadhya is ubiquitous to Onam and Vishu & Payasam/Pradhaman is ubiquitous to a Sadhya. Traditionally it is served on a plantain(banana) leaf. The rich heritage and tradition are indigenous to these Payasam.  Sadhya is finished with Pradhaman or Payasam.  It is usually mixed along with Pappadam and Pazham. Pappadam, Pazham & Payasam are considered as the 3 important dishes in a Sadhya. Even the poorest of families in the days of yore make sure to at least prepare the simplest of a Payasam to commemorate the event and serve it with Pappadam and a Banana(Pazham).  So Payasam, how simple it may be, is a must in a Sadhya.
     When talking about Payasam & Pradhaman a Classic dish of any Sadhya is usually misinterpreted.  Not many know the difference between pradhaman and payasam. It is often confusing and referred to as the same dish by many.  Even I am not sure with the difference between a Payasam & a Pradhaman.  From what I know, Single cooked is Payasam, where as Double-cooked is Pradhaman.  Pradhaman involves cooking twice, like for Ada, first the Ada is cooked and then it is added into a sweet concoction to convert it into a Pradhaman. A payasam which involves double cooking becomes a Pradhaman.  Pradhaman is thicker and involves twice the work. Commonly Payasam is prepared in Temples to appease Gods.  As Pradhamans involve double cooking like for cooking Ada or Fruits, Pradhamans are not served for God.
     Whereas a dessert of the same genre is Kheer, the North Indian sibling of Payasam & Pradhaman.  Kheer differs from many Indian desserts because it has two quite distinct origins. The first is the ancient Indian tradition of 'Payas', which survives to this day in South India as 'Payasam'. And the second is the Middle Eastern 'Sheer' brought to India by Arabs in the medieval age.
    
     I have tried to gather up some traditional South Indian Payasams & Pradhamans which can be easily prepared for a Sadhya or as a simple dessert, whenever a sweet tooth pops up.


For more PAYASAMS, PRADHAMANS & KHEERS, Click here...

 PALADA PAYASAM/PRADHAMAN

PALADA PAYASAM/PRADHAMAN

     When it comes to Payasam and Pradhamans, Palada Payasam/Pradhaman is one of the most traditional desserts of 'GODS OWN COUNTRY' and it is called as the King of Desserts in Kerala. When talking about Payasam, Palada Pradhaman/Payasam can never skip the thought. Palada Pradhaman/Payasam is prepared with Cow's Milk and sweetened with Sugar.
     Palada Pradhaman/Payasam is a delectable concoction made with Cow's Milk and Sugar with a special ingredient 'Ada'(Rice Flakes) as a base.  Ada gives a delicate texture and special flavour and taste to this wonderful 'Palada Pradhaman/Payasam'. Slow cooking is one method which would yield a light Pink coloured Palada Pradhaman/Payasam, which converts this tasty dessert into a visual treat.

For PALADA PAYASAM RECIPE, Click here...

AMBALAPUZHA PAAL PAYASAM/ARI PAYASAM

AMBALA PUZHA PAAL PAYASAM/ARI PAYASAM

ADA PRADHAMAN

ADA PRADHAMAN

For ADA PRADHAMAN RECIPE, Click here...

GOTHAMBU PAYASAM - BROKEN WHEAT PAYASAM

GOTHAMBU PAYASAM - BROKEN WHEAT PAYASAM

      Gothambu Payasam/Pradhaman is a Classic Payasam prepared with Broken Wheat/Nurungu Gothambu in a delectable concoction made with Coconut Milk and Jaggery & flavoured with Cardamoms & Dry Ginger.  The Broken Wheat/Nurungu Gothambu in this Pradhaman is slightly bigger than the Samba Gothumai Rava/Broken Wheat/Dhalia we use for Upmas. This Broken Wheat/Nurungu  Gothambu has a wonderful texture when cooked. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals.
     Though there is a debate on whether Gothambu Payasam comes under Pradhaman or Payasam, as it does not involve double cooking of the ingredients.  Mostly it is categorized under Payasam.


For GOTHAMBU PAYASAM RECIPE, Click here...

 

PARIPPU PRADHAMAN

PARIPPU PRADHAMAN

     Parippu Pradhaman is a classic Kerala style Payasam prepared with Moong Dhal/Cheru Payar Parippu in a delectable concoction made with Coconut Milk and Jaggery.  All the more the Parippu (lentil) for this Pradhaman is Cheru Payar/Moong Dhal/Pasi Paruppu, an easily digestible lentil. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals.  
     Even this payasam is often confused and debated whether Parippu Payasam comes under Pradhaman or Payasam, as it does not involve double cooking of the ingredients.  Mostly it is categorized under Payasam. But some say as it involves dry-roasting the Cheru Payar before making Payasam it can be categorized as Pradhaman.


For PARIPPU PRADHAMAN RECIPE, Click here...

VERMICELLI PAYASAM/SEMIYA PAYASAM 

VERMICELLI PAYASAM/SEMIYA PAYASAM

      Vermicelli Payasam/Semiya Payasam is one of the Classical Indian Dessert/Pudding prepared with roasted Vermicelli, Milk and Sugar. Semiya Payasam as it is called in South India and as Seviyan Kheer in North India and Sheer Khurma in Pakistan, Afghanistan and Arabian countries, are the same versions of Vermicelli pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishings and flavourings. If there is one quickest dessert, then it is none other than Semiya/Vermicelli Payasam.  This is a version of Persian Sheer Khurma which converted itself palatable to South Indian Cuisine.


For VERMICELLI PAYASAM/SEMIYA PAYASAM  RECIPE, Click here...

JAVVARI PAYASAM/SAGO PAYASAM

JAVVARI PAYASAM/SAGO PAYASAM

     Javvari Payasam/Sago Payasam is another Classical Indian Dessert/Pudding prepared with roasted Tapioca Pearls/Sago, Milk and Sugar. Javvari Payasam as it is called in South India and as Sabudhana Kheer in North India, are the same versions of Tapioca Pearl pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishing and flavourings.
      Javvari Payasam/Sago Payasam can be prepared by soaking the Tapioca Pearls/Sago/Javvarisi or alternatively it can also be prepared by roasting the Tapioca Pearls/Sago/Javvarisi in ghee.  This is the easiest method and also gives a better texture to the Javvari Payasam/Sago Payasam.  Sago/Tapioca Pearls can also be combined up with Vermicelli to make Javvarisi-Semiya Payasam.  Another version of Sago Payasam with Jaggery and Coconut Milk is also prevalent in and around South India.


For JAVVARI PAYASAM/SAGO PAYASAM RECIPE, Click here...

ELANEER PAYASAM/TENDER COCONUT PAYASAM

ELANEER PAYASAM/TENDER COCONUT PAYASAM

     Elaneer/Karikku Payasam - Tender Coconut Payasam is a delectable concoction prepared with Tender Coconut Shavings as a base in Tender Coconut Water, Cow's Milk & it can be sweetened with Sugar/Rock Sugar.  It has a mild texture with extraordinary aroma of fresh Coconut Shavings.  This is a simple and mildly sweet dessert.  If you are craving for something light but flavourful dessert, then this Payasam is sure to appease your senses.
     An authentic Payasam from Kongu Cuisine which is famous for its extensive use of Local Produce, subtle use of spices and cooking with fresh ingredients.


For ELANEER PAYASAM/TENDER COCONUT PAYASAM RECIPE, Click here...

 

NEYPAYASAM

NEYPAYASAM

     The one & only, utmost divine - Neypayasam, an all-time favourite of a Malayali. A Payasam served as a Prasadham in almost all Temples in Kerala.  Neypayasam is served in Temples to appease the Gods.  Raw Rice/Unakkalari slow-cooked in a copious amount of Ghee and Jaggery, which gives its name - Neypayasam.  This utter sweet & thick concoction is meant to be eaten only little at a time, unlike other Payasams.


For NEYPAYASAM RECIPE, Click here...

CHAKKA PRADHAMAN/JACKFRUIT PAYASAM 

CHAKKA PRADHAMAN/JACKFRUIT PAYASAM

     In this Chakka Pradhaman - Jackfruit Payasam recipe I have used fresh Jackfruit pieces. Ground Jackfruit pieces are cooked along with Jaggery syrup and flavoured with Cardamoms & Dry Ginger Powder.  This Chakka Pradhaman is extensively laced with fresh homemade Coconut Milk, which makes this dessert a delectable delicacy. Chakka Pradhaman can also be cooked with Chakka Varattiyathu (Jackfruit pieces cooked and preserved in Jaggery syrup). The fragrance from Jackfruit gives a special note to this Chakka Pradhaman.  This classic dessert is unique to itself.  When the fruit is in season this Payasam would be an added gradeur to a classic Sadhya.
     As this Jack Fruit Payasam involves double cooking, may be cooking the Jackfruits in Jaggery or as converting it into Chakka Varattiyathu and then preparing it into a Payasam, this dish is commonly termed as Chakka Pradhaman. Lore attached to it makes it as a commonly served Payasam in a Wedding Sadhya.


For CHAKKA PRADHAMAN/JACKFRUIT PAYASAM RECIPE, Click here...

JACK FRUIT & RICE PAYASAM - PONSA GHARAI

JACK FRUIT & RICE PAYASAM - PONSA GHARAI

      Jackfruit and Rice Payasam is a tasty dessert prepared with Jackfruit slices, Rice, Coconut Milk/Milk & Jaggery/Sugar, flavoured with Cardamoms and garnished with Cashews & Almonds. Authentic Chakka Pradhaman/Jackfruit Pradhaman is the one which is quite prevalent and popular Pradhaman prepared with Jackfruit in Kerala Cuisine.
      But this type of Payasam is unique to Udupi/Konkani Cuisine and it is called 'PONSA GHARAI'.  This Jackfruit Rice Payasam recipe has a wonderful texture from Jackfruit slices and soaked Rice with a unique aroma synonymous to Jackfruit.


For JACK FRUIT & RICE PAYASAM - PONSA GHARAI RECIPE, Click here...

MAMBAZHA PRADHAMAN/MANGO PAYASAM

MAMBAZHA PRADHAMAN/MANGO PAYASAM

    

    Mambazha Pradhaman/Mango Payasam is a delectable concoction made with Mango as a base in Coconut Milk and Jaggery (Cane Sugar).  This dessert yields an extraordinary flavour and aroma unique to Mangoes.  Pradhamans prepared with fruits like Mango, has a wonderful note of flavour unique to the fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic desserts of GOD'S OWN COUNTRY.
     Mambazha Pradhaman/Mango Payasam comes into limelight when Mangoes are in season.  Commonly this Pradhaman is prepared during Vishu when Mangoes are in season.  If you can get hold of Mangoes, then this Mambazha Pradhaman would be a tasty addition in your Sadhya.


For MAMBAZHA PRADHAMAN/MANGO PAYASAM RECIPE, Click here...

 

NENDHRA PAZHA PRADHAMAN 

NENDHRA PAZHA PRADHAMAN

     Nendhra Pazha Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) prepared with Banana as a base.  Nendhra Pazham or Etha Pazham is a variety of Banana commonly found in South India and it is a crowned possession in Kerala Cuisine due to its wide usage. This variety of Banana has a slightly firmer pulp and a deep yellow colour compared to other varieties which makes it suitable for converting it into wonderful dishes & desserts.
     Nendhra Pazham is steam cooked and mashed before adding it into the Jaggery Concoction & Coconut Milk.  Pradhamans prepared with fruits like Nendhra Pazham has a wonderful note of that fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic desserts of GOD'S OWN COUNTRY.

For NENDHRA PAZHA PRADHAMAN RECIPE, Click here...

 

MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS

MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS

     Mathanga Pidi /Sweet Pumpkin Dumplings are nothing but dumplings made out of a mixture of steam-cooked Pumpkins/Squash, grated Coconut & Wheat Flour.  Then these small dumplings are cooked in a Coconut Milk & Jaggery Base and flavoured with Cardamoms.  These tiny pumpkin dumplings are so soft and succulent & taste great.
     Though this is an authentic recipe from Kerala Cuisine, a family recipe, this dessert doesn't come under classic Payasam recipes served in a Sadhya. If you are literally in the mood for a twist in a Payasam recipe, then this Mathanga Pidi is sure to appease your taste buds.

For MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS RECIPE, Click here...

AVAL PAYASAM WITH ROCK SUGAR

AVAL PAYASAM WITH ROCK SUGAR

    

     Aval Payasam is a simple Payasam recipe prepared with Beaten Rice/Poha/Avalakki.  This Payasam can be incorporated within a few minutes.  Toasted Aval is cooked in milk and sweetened with Rock Sugar (Kalkandu).  The main ingredients in this recipe are Aval/Poha/Flattened Rice, Milk and Rock Sugar.  Rock Sugar is considered to have therapeutic properties, but it is higher in calories compared to white sugar. Aval Payasam can also be made with Refined Sugar/Jaggery.  The texture of Aval is awesome that they turn so soft and succulent when added to milk.
     This is a common Payasam made for Gokulashtami/Krishna Jayanthi to commemorate Lord Krishna's love for this payasam and to proclaim the lore of Krishna & Sudama(Kuchelan).

For AVAL PAYASAM WITH ROCK SUGAR RECIPE, Click here...

CARROT PAYASAM/KHEER

CARROT PAYASAM/KHEER

     Carrot Kheer/Carrot Payasam is a classic North Indian style Kheer, where Carrots serve as a basic ingredient along with Milk and Sugar, with a note of Ghee.  This Carrot Kheer is garnished with roasted Nuts. Grated Carrots are sautéed in Ghee and then slow-cooked in Milk and Sugar until it reaches a perfect texture.



For CARROT PAYASAM/KHEER RECIPE, Click here...

THENGA PAAL PAYASAM

THENGA PAAL PAYASAM

     Thenga Paal Payasam is a traditional Tamil style dessert prepared uniquely on the first day of the Tamil month Aadi.  So this Thenga Paal Payasam is called as Aadi Paal.  This is a simple concoction made with Coconut Milk & Jaggery with a mild note of Cardamom in it. Though it is a norm to add a base ingredient in any of the Payasams, this Thenga Paal Payasam is just a concoction made with Coconut Milk & Jaggery.  A simple delicacy usually prepared as an Offering to God(Naivedhyam) on the first day of the month of Aadi.  


For THENGA PAAL PAYASAM  RECIPE, Click here...

FIRNI

FIRNI

     Thanks to the Mughals for introducing yet another delicacy into Indian Cuisine. Rich & tasty - Firni.  A simple dessert prepared with soaked and coarsely ground Basmati Rice cooked in Milk and sweetened with Sugar.  Firni is copiously garnished with Nuts & Saffron.
     The origin of the dessert is believed to be Middle Eastern, but can also be seen in Persian, Lebanese, Moroccan & Afghani Cuisine. A lot of innovative variations are found with this recipe these days, the Badam-Pista Firni, Mango, Rose, Kesar(Saffron) etc., & etc., This Firni is the basic authentic recipe of the dessert.

For FIRNI RECIPE, Click here...

    Let's celebrate this Onam with the undoubtful combination of Payasam, Pappadam & Pazham.

DELICIOUS PAYASAMS FOR A SADHYA

"Ellavarkkum Ente Hridhayam Niranja Onasamsagal."

SHOP RELATED ITEMS:

MAMBAZHA PRADHAMAN - MANGO PAYASAM

     There is no dish in the Indian cuisine rather than a Payasam that is rooted deep within the culture and tradition. This dessert has become so synonymous from simple celebrations to festivities to religious ceremonies. Serving Payasam is an unwritten norm ingrained in our tradition that no auspicious occasion is complete without serving this dessert.  And when it comes to Sadhya(Kerala style Banquet) it is totally incomplete without Payasam/Pradhaman.  The type & number of Payasam/Pradhaman served in a Sadhya commemorates the grandeur of the occasion.
     Though Palada Pradhaman/Paal Payasam tops the grandeur when it comes to a topnotch Sadhya, seasonal Payasams/Pradhamans prepared with Fruits also follows the list.  Pradhamans prepared with Chakka(Jackfruit), Nendhra Pazham & Mango are delectable additions along with various other numerous varieties of Pradhamans, like Parippu Pradhaman, Palada Pradhaman, Ada Pradhaman, Gothambu Pradhaman, etc.,
     Pradhamans prepared with fruits like Nendhra Pazham, Jackfruit or Mango, has a wonderful note of flavour unique to the fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic desserts of GOD'S OWN COUNTRY. Though I have already updated various other Pradhamans prepared with fruits like Chakka Pradhaman & Nendhra Pazha Pradhaman, Mambazha Pradhaman/Mango Payasam comes into limelight when Mangoes are in season.  Commonly this Pradhaman is prepared during Vishu when Mangoes are in season.  But here in Malaysia, we get Mangoes and Jackfruit almost all the year through.  So whenever I get hold of these fruits, every now and then I end up making these Pradhamans.
     Mambazha Pradhaman is a delectable concoction made with Mango as a base in Coconut Milk and Jaggery (Cane Sugar).  This dessert yields an extraordinary flavour and aroma unique to Mangoes.

For more PAYASAMS, PRADHAMANS & KHEERS, Click here...



Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

For more SADHYA Recipes, click here...

HOW TO MAKE MAMBAZHA PRADHAMAN  - MANGO PAYASAM

 

INGREDIENTS :

Mango - 2 Nos. (Big)
Jaggery - 3/4 Cup - 1 Cup
Water - 3/4 Cup
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn (Optional)

METHOD :

• Add Jaggery into the 3/4 Cup of water, boil this on a high flame for few minutes.
• Lower the flame and boil for another 5-6 minutes until the Jaggery is melted.
• Switch off the flame.
• Strain the melted Jaggery for any impurities.
• Peel, Core & Cut the Mangoes and discard the Seeds.
• Cut the Mangoes and drop the pieces into a blender.
• Puree the Mangoes and keep it aside.
• Heat Ghee in a heavy-bottomed pan/brass Uruli.
• Fry the Coconut Pieces on a very low flame until it turns aromatic and into light golden colour.
• Add Cashew Nuts and Raisins to the Ghee and fry until Raisins fluffs-up.
• Pour Puree Mangoes to the above and cook on a low flame stirring occasionally.
• Cook this on a low flame for about 5-7 minutes.
• Gently pour the Jaggery Syrup to the above ingredients and give a quick stir.
• Boil it on a low flame for about 8-10 Minutes.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Switch off the Mambazha Pradhaman/Mango Payasam.
• Serve Mambazha Pradhaman/Mango Payasam hot or cold.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Can also add few small pieces of Mangoes along with Mango Puree.
• Adjust the amount of Jaggery to suit your taste preference.

NENDHRA PAZHA PRADHAMAN

     Nendhra Pazha Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) prepared with Banana as a base.  Nendhra Pazham or Etha Pazham is a variety of Banana commonly found in South India and Tropical Countries of South East Asia and Oceania.  It is a crowned possession in Kerala Cuisine due to its wide usage.  Raw Bananas are used to prepare snacks like Banana Chips, Sarkkara Upperi.  It is also used in dishes like Mezhukkupuratti(Stir Fry), Mor Curry, Kalan, Pachadi, Erissery etc., Ripe Bananas are used to prepare Banana Fritters(Pazham Pori), Unda Pori, Appam, Halwa and Pradhaman.  Steam-cooked plantains are considered a nutritious food for infants and the elderly, but make sure to remove the seeds before feeding it to an infant.
     This variety of Banana has a slightly firmer pulp and a deep yellow colour compared to other varieties .  Nendhra Pazham is steam cooked and mashed before adding it into the Jaggery Concoction. There are numerous varieties of Pradhamans like, Parippu Pradhaman, Palada Pradhaman, Ada Pradhaman, Gothambu Pradhaman, Mambazha(Mango) Pradhman, Nendhra Pazha Pradhaman, Chakka/Jackfruit Pradhaman etc.,  But Pradhamans prepared with fruits like Nendhra Pazham, Jackfruit or Mango, has a wonderful note of that fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic dessert of GOD'S OWN COUNTRY.

For more SADHYA Recipes, click here...


Cuisine : Kerala (India)
Recipe Type : Pradhaman/Payasam, Dessert
Difficulty : Easy
Serves : 4- 6
Author : SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

INGREDIENTS :

Ripe Nendhra Banana - 1 No (Big)
Jaggery - 200 - 250 Gms
Water - 3/4 Cup
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn (Optional)

METHOD :

• Add Jaggery into the 3/4 Cup of water, boil this on a high flame for few minutes.
• Lower the flame and boil for another 5-6 minutes until the Jaggery is melted.
• Remove from fire and strain for any impurities.
• Cut Nendhra Bananas into two or three or just draw lines on both the sides of the Banana and Steam cook them until soft.
• Allow it to cool and scoop out the seeds from the centre portion.
• Mash the steam cooked bananas into a smooth paste without any lumps.
• Heat Ghee in a heavy bottomed pan/Uruli.
• Add mashed Bananas and saute well.
• Cook this on a low flame until fragrant & the banana mix turns slightly dry.
  
• Gradually pour in the Jaggery Syrup and boil it on a low flame for about 8-10 Minutes.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for a few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add these to the Pazha Pradhaman and mix well.
• Serve Nendhra Pazha Pradhaman, hot or cold.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Can cook Nendhra Bananas in Pressure Cooker or in a Steamer.
• Alternatively and for fast cooking Microwave the Bananas in a microwave safe bowl for about 2-3 minutes.(Depending on the size of the Bananas).
• Sauteing the mashed Nendhra banana in Ghee makes this Pradhaman extra flavourful.
  
• Adjust the amount of Jaggery to suit your taste preference.

ADA PRADHAMAN

    When it comes to Payasam and Pradhamans, Ada Pradhaman is one of the most traditional desserts of GODS OWN COUNTRY and it is called as the King of Desserts in Kerala. When talking about Ada Pradhaman, Ada is a tiny square-shaped Rice Flake. Ada the basic ingredient used for this type of pradhaman is prepared with Unakkalari(a type of Raw Rice) Powder.  Ada Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) with a special ingredient 'Ada'(Rice Flakes) as a base.  Ada gives a delicate texture and special flavour and taste to this wonderful 'Ada Pradhaman'.
     Kerala  Sadhya (Banquet) is incomplete without a Pradhaman or Payasam.  The contemporary Kerala Sadhya is an elaborate banquet prepared for festivals and ceremonies. A full-course Sadhya consists of rice served along with twenty or more accompaniments and curries.  Local delicacies such as Nalu Muri, Sarkkara Upperi, Pazham and Pappadam.  Sadhya is finished with Pradhaman or Payasam.  It is usually mixed along with Pappadam and Pazham.  And a Sadhya which serves Ada Pradhaman/Palada Payasam is surely not to be missed.
     How do you like to eat a Payasam or Pradhaman - served in the Banana Leaf or in a Cup/Bowl.  Eating Payasam or Pradhaman from the Banana Leaf shows your literal ability to slurp up the liquid from the flat leaf. The correct way to serve the dessert is on a Banana Leaf, Crush a Pappadam over it and if your prefer smash up a Banana with your hand and add it into the Payasam, Mix and Mash and they you go, Slurp... Slurp... Slurp... until you finish the last drop clean out of the Banana Leaf. This is the tastiest part of a Banana Leaf Meal - Sadhya where you even get to taste the reminiscence of all the curries along with desserts.  Trust me it is worth a try, you get the total feel of eating a Sadhya in a Malayali style.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

A traditional method of preparing Ada :

  A very thin batter is prepared by grinding the soaked Unakkalari. Smear Coconut oil on a banana leaf and spread the thin rice batter over it. Then the Banana leaf is tightly wrapped and steam cooked.  Once cooked the steamed batter can be removed from the Banana Leaf and cut into small squares. These tiny Rice flakes are called Ada and can be used to prepare Paalada Pradhaman and Ada Pradhaman.

For more Recipes on PAYASAM, PRADHAMANS AND KHEERS, Click here...


Cuisine - Kerala (India)
Recipe Type - Pradhaman/ Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Soaking Time - 8 - 10 Minutes
Cooking Time - 20 -30 Minutes

HOW TO MAKE ADA PRADHAMAN

 

INGREDIENTS :

Ada - 100 Gms
Jaggery - 200 Gms
Water - 3/4 Cup + 11/4 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn(Optional)

METHOD :

• Add Jaggery into the 3/4 Cup of Water, boil this on a high flame for few minutes.
• Lower the flame, boil for 5-6 minutes until the Jaggery melts and strain for any impurities.
• Wash and soak the Ada in warm water for about 8-10 Minutes.
• Drain and rinse the Ada in cold water for 3-4 times or until water runs clear.  This is to ensure that the starch is removed from the Ada.
• Heat 1 Tbspn of Ghee in a heavy bottomed pan or Brass Uruli.
• Add soaked Ada to the above and fry on a low flame for few minutes.
• This will avoid Ada sticking together & forming into lumps.
• Pour thin Coconut Milk into it and cook on a low flame for few minutes until Ada turns soft. 
• Pour the Jaggery Syrup to the cooked Ada and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Finally, add Thick Coconut Milk and leave it on a low flame for few minutes, stirring it continuously.
• Heat the remaining Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add these to the Ada Pradhaman and mix well.
• Serve Ada Pradhaman hot or cold.

NOTES :

• I have used store bought ready made Ada for the recipe.
• Soaking the Ada in warm water and rinsing it in cold water will help to remove any extra starch from the Ada.
• Frying the Ada in Ghee will avoid ada sticking together and forming into lumps and also gives a perfect texture to Palada Paysam/Pradhaman.
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder are totally optional.

Ambalapuzha Paal Payasam - Divine Offering

       

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Ari Payasam

    Discover the rich and creamy delight of Ambalapuzha Paal Payasam, a traditional Kerala rice pudding that’s as simple as it is sublime. This iconic dessert, made with Kerala Rose Matta rice (also known as Unakkalari or Chembavu Ari), offers an authentic taste that sets it apart from its contemporaries.

    While many variations of rice kheer use Basmati rice, the classic Paal Payasam recipe adheres to tradition by using Rose Matta rice. This not only enhances the flavour but also contributes to the dessert’s signature pink hue and creamy texture. The secret to achieving this perfect blend of taste and texture lies in the slow-cooking method. Gently simmering the pudding on a low flame allows the rice to cook uniformly, absorbing the milky sweetness and transforming into a rich and velvety treat.

    Whether you’re a novice or an experienced cook, making Paal Payasam in your own kitchen is a rewarding experience. This dish isn’t just a treat for the taste buds; it’s a piece of Kerala’s culinary heritage, promising a taste of nostalgia with every spoonful.

Easy 3-Ingredient Paal Payasam Recipe: A Must-Try for Onam and Vishu

    Experience the simplicity and sweetness of Paal Payasam, a beloved Kerala dessert perfect for any festive occasion like Onam or Vishu. Made with just three basic ingredients—rice, milk, and sugar—this Payasam recipe is a quintessential dish in any Sadhya, (but only next to the prestigious Palada Pradhaman).

    For those who love a bit of texture and extra flavour, adding nuts and cardamom is optional but recommended. This version of Paal Payasam, also known as Vella Payasam or White Payasam, is uniquely prepared in a pressure cooker, simplifying the cooking process without compromising on taste.

    Whether you're celebrating a festival or just craving a sweet, creamy treat, this Paal Payasam recipe is sure to impress. It’s not only quick and easy but also ranks at the top of the list for most cherished festive desserts during major celebrations.

Discover the Divine Ambalapuzha Paal Payasam: A Culinary Gem from Kerala

    The legendary Ambalapuzha Paal Payasam is not just a sweet treat; it's a revered Naivedyam (offering) at the Sree Krishna Temple in Ambalapuzha. Known for its unique preparation and divine taste, this dish has a devout following.

    The secret to the unmatched flavour of Ambalapuzha Paal Payasam lies in its traditional cooking method. The recipe calls for milk, slowly reduced over six hours, combined with water drawn from the temple well and milk sourced directly from the temple's Goshala cows. Cooked in a traditional bronze Uruli, this method infuses the payasam with a heavenly essence that makes it more than just food—it's a taste of spirituality.

    While I have yet to experience this heavenly dessert first-hand, the storied reputation of Ambalapuzha Paal Payasam is enough to inspire any culinary enthusiast to try recreating it at home, bringing a piece of Kerala’s divine flavour into their own kitchen.

For more Payasam/Pradhaman/Kheer Recipes, Click here...

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 15–25 Minutes
Cooking Time - 30–45 Minutes

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Dessert

Ambalapuzha Paal Payasam - Divine Offering

Ingredients for Ambalapuzha Paal Payasam:

 

Method:

Preparing the Rice:

• Clean, wash, and soak the Kerala Rose Matta Rice in 1.5 cups of water for about 20–30 minutes.
• Once soaked, drain the rice and discard the soaking water.

Prepping Add-ons (if at all you're adding it!):

• Chop the cashew nuts into small pieces for later use.
• Optionally, grind the cardamom along with a few teaspoons of sugar into a fine powder for enhanced flavour.

Cooking Method in Uruli (Traditional Bronze Vessel):

• Heat the Uruli on medium-low heat and ensure it is clean and dry before use.
• Add soaked rice, sugar, and a small amount of milk to the Uruli, stirring constantly.
• Gradually add the rest of the milk and cook on low heat, stirring continuously to prevent sticking.
• Once the rice is cooked and the milk reduces to a creamy consistency, add cardamom powder and chopped cashew nuts.
• Continue cooking on low heat until desired thickness is achieved, stirring occasionally.

Cooking the Payasam in Pressure Cooker:

• Combine the soaked rice, sugar, milk, cardamom powder, and chopped cashew nuts in a clean pressure cooker.
• Secure the lid and cook on high heat until you hear the pressure release, then reduce to the lowest flame.
• Continue to cook on low heat for 30–45 minutes, ensuring the flavours meld beautifully.

Final Steps:

• After cooking, turn off the flame and allow the pressure cooker to naturally release steam and cool down completely.
• Once cooled, gently stir the Paal Payasam to mix all the ingredients well.

Serving:

• Serve your Ambalapuzha Paal Payasam hot or chilled, as preferred.

Explore More Sadhya Recipes here...

Additional Tips & Notes for Perfect Paal Payasam:

• Ensure the payasam is cooked on a very low flame to avoid any spills or burns.
• For a different variation, you can use Basmati rice, which requires less soaking and cooking time.
• Traditionally, this payasam is cooked in a bronze vessel (Uruli) for an authentic taste and texture.
• If using a normal pan, ensure consistent stirring to prevent the payasam from sticking to the bottom.
• Slow cooking is essential for achieving the rich, creamy texture and the signature pink hue of the Ambalapuzha Paal Payasam. 
• Adjust the sweetness and toppings according to your taste, and enjoy this heavenly dessert from Kerala's culinary repertoire.

Crafting Tradition in Every Spoonful

    Each spoonful of this delightful dessert isn't just about savouring its creamy richness; it's about embracing a cherished piece of Kerala's culinary heritage. Whether you choose the traditional slow-cooked approach in an Uruli or opt for the modern ease of a pressure cooker, this Paal Payasam is a testament to the timeless allure of Indian sweets.

    Perfect for any festival, family gathering, or a quiet moment of reflection, this Paal Payasam promises to transport you straight to the heart of Kerala with its authentic flavours and soothing texture. So, why wait? Dive into the divine experience of making your own Ambalapuzha Paal Payasam and let your taste buds revel in the symphony of simplicity and sweetness.

    For those enchanted by the flavours of Kerala and inspired to try more, my blog has a treasure trove of traditional recipes that are as fulfilling to cook as they are to eat. Explore Essence of Life - Food and transform your kitchen into a festival of flavours!