COOK JOURNAL
Palada Payasam
Prep Time:
10 Minutes
Cook Time:
30 Minutes
Ready In Time:
40 Minutes
Serves:
4–5 Servings
Level:
Beginner
About the Recipe
Palada Payasam is one of the most cherished desserts in Kerala, especially during festive occasions like Onam Sadhya. Known for its delicate texture and gentle sweetness, it is made by slow-cooking rice ada in milk until it becomes soft and silky. Unlike richer jaggery-based payasams, Palada Payasam highlights the natural richness of milk and the subtle aroma of cardamom. Served warm or slightly cooled, it marks the sweet peak of the meal and leaves a lasting impression of comfort and celebration.
Ingredients
For Cooking the Ada
½ cup Palada (Rice Ada)
3 cups Water
For the Milk Base
1 litre Full Cream Milk
½ cup Sugar (or to taste)
For Finishing
2 tbsp Ghee
1 tbsp Cashews
1 tbsp Raisins
¼ tsp Cardamom Powder
preparation
Step 1:Cook the Ada
Rinse the palada thoroughly under running water.
Add the rinsed ada to a pressure cooker with water.
Cook for 2 whistles, then simmer briefly.
Allow pressure to release naturally and drain any excess water.
Step 2:Prepare the Milk Base
Add the cooked ada and milk to the cooker or a heavy-bottomed pan.
Cook on low flame, stirring frequently to prevent sticking.
Once the milk reduces slightly and begins to thicken, add sugar.
Stir until the sugar dissolves completely.
Step 3:Finish the Payasam
Heat ghee in a small pan.
Fry cashews and raisins until golden.
Add the fried nuts and cardamom powder to the payasam.
Simmer for a couple of minutes, then switch off the heat.
Serve warm or slightly cooled.