Palada Pradhaman always plays the pivotal role in all the Kerala Payasams. Traditionally, in the earlier days, ground rice paste used to be smeared on banana leaves, dropped into water, steamed, then cut into tiny bits, then added to kheer. But nowadays, dried rice adas are readily available in all supermarkets. I bought "Double deer" brand, and it was excellent.
This is so ideal for all poojas, to offer to God as neivedhyam.
Please check my Glossary for any unknown terms
This is so ideal for all poojas, to offer to God as neivedhyam.
Please check my Glossary for any unknown terms
Ingredients
Milk - 4 cups
Store bought paladas - 1/4 cup
Sugar - 1/2 cup
Ghee - 1 tsp
Saffron - a small pinch
Cardamom powder - 1/2 tsp
Recipe Cuisine: South Indian; Category: Dessert/neivedhyam/prashaadh
Prep time: 30 mts; Cooking time: 30 -40 mts
Yields 6 small cups of payasam
These are the tiny bits of rice adas/paladas
Soak in hot water for 1/2 hour
In the meantime, set the milk to boil, on low flames, with saffron and cardamom powder. I always believe, adding cardamom in the beginning itself, makes its aroma and flavor mingle well with the kheer.
Milk boiling and getting condensed nicely
Drain the paladas that have been soaking in hot water, after washing them well with water 3-4 times
Heat 1 tsp ghee in a pan
and saute the rice adas on low flames. This step is essential, so that the adas will not stick to each other while boiling in the milk
Add the slightly roasted adas to the boiling milk, and allow them to get cooked well for about 25 minutes, absorbing the flavor of saffron and cardamom
1/2 cup sugar measured and kept
Adas are well cooked, milk condensed very well, sugar to be added at this stage.
Palada pradhaman can be served hot or cold. People will not believe you say, no condensed milk has been added. The payasam will be so rich and creamy, yet very healthy!!!
This post first appeared in www.malpatskitchen.com
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