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.
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
