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Palada Pradhaman - Steamed Rice Flake Dessert

Ingredients

Serves: 6

This is one of the two payasam served at a sadya.The quality of the palada pradhaman depends upon the quality of the ada.A well-made ada has a translucent look when cooked.This level of quality is not easy to achieve.While ready-to-use ada available at south Indian shops may not be of the best quality,they allow for ease of cooking.Before using soften them in boiling hot water.

500 gms ada

1/2 cup ghee

100 gms sultanas (kishmish)

100 gms unsalted cashewnuts

2 litres milk

1 kg sugar

4 white cardamoms,powerdered

Method of Preparation

  • Soak ada in boiling hot water for 30 minutes to soften.
  • Heat ghee in a pan,add sultanas and fry till they puff up.Remove from pan,drain and set aside.Add cashewnuts and fry till golden brown.Remove from pan,drain and set aside.
  • Drain ada,add to pan and fry till golden.
  • Stir in milk and sugar,bring to boil and continue to boil till milk turns slightly brown and has a thick flowing consistency.
  • Mix in cardamom powder and reserved sultanas and cashewnuts,and remove from heat immediately.
  • Serve hot.
 
Traditional Recipes of Kerala
  
 
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