Palada Payasam/Pradhaman Recipe: Kerala's Ultimate Dessert for Festive Feasts
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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.
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.
Historical Significance
Palada Payasam has deep roots in Kerala’s culinary traditions, often associated with temple prasadam and festive offerings in well-to-do households. Palada Payasam gained widespread prominence during the 1970s with the White Revolution (Operation Flood), a transformative project that made cow’s milk far more accessible across India. This increased availability helped milk-based payasams like Palada become common beyond affluent homes and temple kitchens, gradually cementing its place as a sadya staple across Kerala and paving the way for its mass popularity among the commons.
Some local accounts credit M.S. Krishna Iyer (Manikya Nambi) with popularising commercial versions of Palada during the 1975 Emergency Period. His version, served at the Vadakke Samooham in Thrissur, contributed to Palada Payasam’s widespread acclaim as a sadya staple. However, there is no definitive historical source confirming a single “first” preparation — the dish’s fame grew organically through homes, community kitchens, and festive occasions.
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
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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:
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!
2 comments
It is not correct. I had this payasam in 70,s sadyas at ernakulam.
ReplyDeleteHi,
DeleteThank you so much for pointing that out and sharing your memory! It’s lovely to hear that you were enjoying Palada Payasam in Kerala sadyas back in the ’70s.
You’re absolutely right. While the dish has older roots in Kerala kitchens — often tied to temple offerings and festive cooking — the 1970s marked the phase when Palada Payasam became more widely popular and commercially recognised across the state. With the White Revolution making cow’s milk far more accessible, milk-based payasams naturally became more common in everyday homes from that decade onwards.
Your experience fits beautifully into that transition period, as many families across Kerala were already preparing Palada even before the ’70s, especially where milk was readily available.
Thank you for adding this nuance — it enriches the cultural story behind the recipe. I truly appreciate you sharing your memory. If you have more details or family stories, I’d love to include them in the “Reader Memories” section.
SM @ Essence of Life – Food