Paalada Pradaman
Was in Palakad, Kerala, last week, visiting Mr&Mrs Prasad, who are my niece's inlaws, for a social visit. They are one of the most hospitable couple we know. Whilst enjoying Keralite cuisine at their home, Greeja and I stumbled upon this wonderful, simple to make Kerala Payasam called Paalada Pradaman, which obviously they served as desert after our meal. By the way for those who do not know what payasam is, it is an Indian sweet desert with pudding/porridge like texture.
Ingredients
The most important ingredient is called the "ada", which is rice based, kinda crystalised rice. It is specially prepared through a process of pounding, drying and then converted into crystal like texture. Anyway this stuff is also available commercially in Kerala. Mine, I got it from Mrs Maheswary Prasad, who was kind enough to not only share the recipe but also the "ada".
Besides "ada' you will need 1 litre of Milk, Cashew nuts, raisins, cardamom and ghee. By the way I am using "Uthukulli Ghee" for this preparation, one of the finest in India.
"Ada" being soaked.
Soak the "ada" in plain water for about half an hour. After which it will soften and expand. Use plain room temperature water. Do not use hot water, because it will turn the "ada
soggy.
soggy.
The expanded "ada"
Boiling Milk
Pour 1 litre of milk into a pot and allow it to boil slowly. Preferably use fresh milk, otherwise evaporated milk o powdered milk will do. As the milk boils add sugar to taste.
Palm Crystal Sugar
For today's preparation I used palm crystal sugar. This is the finest non refined sugar, which also has a unique taste. I get my supply from India, though it is available in selected Indian stores in Malaysia but pricier.
"Ada" is added.
Once the sugar dissolves and given another 2 or 3 boils, transfer the entire "ada" into the boiling milk and allow it to boil for another 5 minutes or so. Make sure you stir the mixture constantly otherwise the milk may burn.
Tampering
Meanwhile transfer 3 - 4 table spoon of "Uthukkuli Ghee" into a pan, and allow it to get heated. Add Cashew nuts, followed by cardamom and then raisins into the heated ghee. Control the fire on your stove so that the items on the ghee do not get burnt. Once the aroma of the cardamom reaches your senses, transfer the entire content into the boiling milk which already has the "ada".
Payasam settling
Off your stove, and allow the content to settle by itself, do not stir,close the lid of the pot. Half an hour later stir the entire mixture and it is ready to be served.
Paalada Payasam is Ready
Viola your Palaada Payasam is ready. This Kerala Payasam goes very well as a desert for both vegetarian and non vegetarian meal. It is very light and does not give a weighed down feeling after a hearty meal.
This is one of the easiest payasam to make, unlike other complicated ones which requires technical know hows.
So everyone, do try it out and let me know.
ravivarmmankkanniappan@1251150420243.0567° N, 101.5851° E.
