Palada payasam is one of the most loved Kerala desserts made with rice ada, milk, and sugar. This traditional dessert is an integral part of Kerala sadya (feast).
Making palada payasam is a time-consuming process. Simmering milk, water, and sugar for a long time gives the payasam a rich taste and a light pink color. Traditionally palada payasam is prepared with homemade ada. Here I used store-bought ada to make the process easier.
- 1/2 cup Rice Ada
- 5 cups Whole milk
- 3/4 - 1 cup Sugar
- 1/4 teaspoon Cardamom powder
- 1/4 cup Cashew nuts
- 1 cup Water
- 2 cups Boiling water
- 1 tablespoon Ghee
- Add ada to the boiling water, mix well and remove from heat. Cover and set aside for about 30 minutes. Rinse the cooked ada in cold water and set aside.
- Add milk, sugar, and 1 cup of water into a large heavy-bottom pot, mix well and bring to a boil. Reduce the flame to medium-low and cook for about 30 minutes. Stir occasionally to avoid burning.
- Add cooked ada, mix well and cook on medium-low flame until you get the desired consistency. Stir occasionally to avoid burning.
- Add cardamom powder, mix well and remove from heat. Finally, garnish with fried cashew nuts.
- NOTE - Palada payasam tends to thicken as it rests, so adjust the consistency accordingly.
- Prepare this payasam over low- medium heat as it gets that beautiful color from slow cooking.
- Cardamom powder and cashew nuts are optional as this payasam tastes great even without it.
- I used Double Horse small rice ada in this recipe.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml