The Palada Payasam Recipe makes a rich, creamy, and irresistible dessert. This classic Kerala dish is a must-have and a show-stopper dessert for festive feasts. Made with soft rice ada (rice pasta bits) simmered in sweetened milk and flavored with cardamom, it's almost like a rice pudding but with texture. Comforting, indulgent, and satisfying after a spicy meal, this delicacy is nothing but a celebration in a bowl!
Why will you love this?
- Minimal ingredients - You just need a handful of pantry staples, especially if you already have ada (rice pasta).
- Slow-cooked richness - The ada gently simmers in milk, creating a thick, creamy texture that's absolutely worth the time. It's similar to the Paal Payasam except we use broken rice in that recipe.
- Perfect festive dessert- A comforting and traditional sweet that pairs wonderfully after a spicy meal like a layered mutton biryani, Vegetable biryani, or as part of a grand sadya spread. Sharakara Payasam is another dessert that is served along with this along with appam made with unniyappam recipe with rice powder for sadya.
- Tastes even better chilled - The flavors deepen as it rests, like in Vermicelli Kheer, making it incredibly delicious when served cold straight from the refrigerator.
What goes into this?
- Ada (Rice pasta bits) store bought
- Milk, sugar, condensed milk
- Cardamom, cashews, raisins, ghee
How to make Palada Payasam?
- Step 1: Add washed ada to boiling water and let it sit for 20 minutes.
- Step 2: Drain and rinse the ada so all the starch is removed.
- Step 3: Boil milk with a little water and reduce.
- Step 4: Add sugar and let it simmer.
- Step 5: Add the soaked ada and let it simmer for another 25 to 35 minutes.
- Step 6: Add condensed milk if using and powdered cardamom.
- Step 7: Add nuts and raisins fried in ghee.
- Step 8: Keep boiling till you get the desired consistency.
Recipe FAQs
How to avoid the ada from becoming hard?
Soak the ada in hot water for 20 to 30 minutes before cooking it in milk.
How do some folks get a light pink color to the payasam?
Simmer the milk longer to develop a light pink color, or add caramelized sugar to achieve the same effect.
How to avoid the ada in palada from becoming mushy?
Wash the ada to remove excess starch before soaking it in hot water and adding it to the milk to prevent it from becoming mushy.
Is it necessary to soak the ada in hot water before adding it to the milk?
Yes, soaking helps the ada cook evenly and reduces the time needed when simmering them in milk.
Useful Tips
- Rinse the ada thoroughly before soaking it in hot water. After about 20 minutes, rinse it again to remove excess starch and prevent stickiness.
- Always use a heavy-bottomed pan when boiling milk to avoid scorching. Stir occasionally and keep a close eye as it thickens.
- For a richer, creamier payasam, you can add condensed milk; this step is optional but highly recommended.
- Full-fat milk gives the best flavor and texture, though reduced-fat milk can be used if you prefer a lighter version.
- A small pinch of salt helps balance the sweetness and enhances the overall flavor.
- Finish with cardamom powder for that signature aroma and authentic taste.
Related Recipes
If you tried this Palada Payasam Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Palada Payasam Recipe
A classic Kerala dish that is a must-have for festive feasts like Onam and Vishu sadya. Made with soft rice ada (rice pasta bits) simmered in sweetened milk and flavored with cardamom.
Print
Pin
Rate
Servings: 15 people
Calories: 180kcal
Ingredients
- 7 cups milk
- 1 cup water
- 1 cup sugar
- ¼ cup condensed milk optional
- 2 tbsp cashews
- 2 tbsp raisins
- 2 tbsp ghee
- 5-6 cardamom powdered
- ¾ cup rice pasta ada
Instructions
- Wash the 'ada' thoroughly and soak it in hot, boiled water for 20 minutes.
- Meanwhile, boil milk with about a cup of water.
- Add the sugar and let it simmer.
- Strain the soaked ada and add it to the milk, let it cook for another 30 to 35 minutes.
- Add condensed milk and adjust consistency as desired.
- Add powdered cardamom.
- Add a pinch of salt.
- Fry nuts and raisins in ghee.
- Add it to the payasam.
- Simmer and switch off the flame.
- Transfer to a serving bowl and serve immediately or after chilling.
Video
Notes
- Rinse the ada thoroughly before soaking it in hot water. After about 20 minutes, rinse it again to remove excess starch and prevent stickiness.
- Always use a heavy-bottomed pan when boiling milk to avoid scorching. Stir occasionally and keep a close eye as it thickens.
- For a richer, creamier payasam, you can add condensed milk; this step is optional but highly recommended.
- Full-fat milk gives the best flavor and texture, though reduced-fat milk can be used if you prefer a lighter version.
- A small pinch of salt helps balance the sweetness and enhances the overall flavor.
- Finish with cardamom powder for that signature aroma and authentic taste.
Nutrition
Serving: 40g | Calories: 180kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 52mg | Potassium: 223mg | Fiber: 1g | Sugar: 22g | Vitamin A: 198IU | Vitamin C: 0.4mg | Calcium: 159mg | Iron: 0.3mg
Tried this recipe? Share it Today!Mention @FBInspiresN or Tag #InspiresN!
So glad I made this. The cardamon flavor hits perfect, and the texture of the condensed milk is so comforting.
This looks super creamy and delicious! I have never made anything like this so I am excited to give this a try, thank you for sharing!
I love the warm, spiced flavor with the nuts and fruits. So yummy!
This turned out so creamy and comforting! The soft ada and cardamom make it feel really special. Such a lovely festive dessert that tastes even better chilled!
I love how this turned out! The condensed milk gave it such a creamy texture. Delicious!