Traditional Palada Pradhaman is a Kerala style onam sadya special payasam. Palada Pradhaman is a creamy yummy payasam made using ada, milk and sugar. Let us learn Traditional Palada Pradhaman Recipe with step by step pictures and video.
Palada Pradhaman is a Onam special payasam made with rice ada and milk as main ingredients.
I have already made a couple of variations with this payasam but this pink palada pradhaman is not t exactly pink in color the slight brownish hue is referred to as pink where no artifical colors are added, this color shade comes from the natural caramelisation of sugar and thickened milk.Usually the payasam attains pink color by adding caramel which is made by adding a tbsp of sugar and a tsp of water to a pan, let it cook until reddish brown.This caramel when added to the payasam leaves a slight hint of beautiful pink hue to the payasam.This process of adding caramel is done to fasten the process.
Traditionally pink palada pradhaman is made by simmering milk and sugar in a Uruli(a Kerala special vesssel)for a long time say 1-2 hours which gives it a rich taste.I wanted to try this method without adding caramel, it did take a long time but the taste compensated for the long standing hours, it was soo delicious.
Hear about how I got my Uruli here in Instagram.
Variations
- You can add a tbsp of ghee at the end while removing from flame.
- You can add ghee fried cashews too
- Palada Pradhaman Version 1
- Palada Pradhaman Version 2
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Traditional Palada Pradhaman
Ingredients
- 1 litre milk
- 1 cup sugar
- 1 cup ada
Instructions
- Boil water, switch off then add ada to it.
- Remove from flame, cover and set aside for 10-15 mins. Transfer to a strainer, rinse with cold water to avoid further cooking. Press it and see it should be mashable only when pressed hard. Set aside.
- I used the traditional uruli - Add milk to it, boil and simmer for 5mins then add sugar.
- Mix well and let it reduce to 1/2, takes at least 1 hour. Once reduced add ada and simmer for 15-20mins until thick and creamy.
- Now the consistency is creamy, switch off. It may thicken after cooling down also so switch off when it is slightly creamy itself.
- Serve Palada Pradhaman hot / warm.
Notes
- Make sure to use full fat cream milk
- Do not keep flame in high
- Always cook in simmer, as it may burn at the bottom.
- Keep stirring on and off.
- Use thick bottomed vessel to make this payasam as it simmers for a long time.
How to make Traditional Palada Pradhaman
- Boil water, switch off then add ada to it.
- Remove from flame, cover and set aside for 10-15 mins.Transfer to a strainer, rinse with cold water to avoid further cooking.Press it and see it should be mashable only when pressed hard.Set aside.
- I used the traditional uruli – Add milk to it, boil and simmer for 5mins then add sugar.
- Mix well and let it reduce to 1/2, takes atleast 1 hour.Once reduced add ada and simmer for 15-20mins until thick and creamy.
- Now the consistency is creamy,switch off.It may thicken after cooling down also so switch off when it is slightly creamy itself.
- Serve hot / warm.
Expert Tips
- Make sure to use full fat cream milk
- Do not keep flame in high
- Always cook in simmer, as it may burn at the bottom.
- Keep stirring on and off.
- Use thick bottomed vessel to make this payasam as it simmers for a long time.
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