Palada payasam is a very famous Kerala dessert made with milk and rice flakes. Traditionally for making ada or the rice flakes, a dough is made of rice flour and coconut oil, which is then flattened on a banana leaf and then immersed in water to cook. These are then cooled and cut into small pieces. The ada is then cooked with milk and sugar in a uruli till thick.
Two types of payasam can be made with this ada. One is the palada payasam which is made with milk and the other is the ada pradhaman, which is made with coconut milk and jaggery. In Kerala, a sadya/feast is incomplete without palada payasam. Making rice ada from scratch is a laborious process, but ready made rice ada are available in the stores which makes the process of making this payasam easier and quicker.
PALADA PAYASAM RECIPE
Ada / Dry rice flakes - 100 gm
Full fat milk - 1 litre
Sugar - 1 1/4 cup
Cardamom powder - 1/4 tsp
Ghee - 1 tsp
1. In a heavy bottomed pan or uruli, boil the milk.
2. Reduce the heat to medium. Add the ada and mix well.
3. After 5 minutes, add the sugar and mix well until sugar dissolves.
4. Keep stirring the milk every 2-3 minutes on medium flame for around 40-45 minutes or until the milk reduces to half.
5. Add cardamom, ghee and mix well. Remove from heat.
1. Use a heavy bottomed non stick pan or pressure cooker or uruli to prepare the payasam.
2. Cook the payasam in medium to low heat stirring intermittently to avoid sticking to the bottom.