Palada Payasam

kheer

Pic Courtesy:Self

In Kerala cuisine, there are several ‘Payasam’ or ‘Pradhaman’ varieties, each with its own unique taste and flavor. The difference between the two is that Payasam uses milk and sugar, Pradhaman is made with coconut milk and jaggery.The varieties of payasam and predhaman are countless.What’s featured here is a ‘Palada Payasam’ that’s made of flakes of cooked rice(Ada), milk, and sugar. Traditionally the process of making the dish is certainly laborious and time-consuming .But with the coming of ready made Adas in packet …things have become quite easy.If you are interested in making home made ada for the dessert check the below link…

clcik

Ingredients :

  • Rice Ada : 200 gm or 225 gm( I used Double horse Ada, which is available in Kerala grocery Stores.)
  • Boiled Milk : 6 cups /1 and 1/2 litre
  • Sugar : 1 cup  / 225 grams or (as per  your taste)
  • Cardamom powder : 1/4 tsp
  • Ghee : 2 tbsp
  • Water : 2 cups
  • Optional :
    • Cashew nuts : A few
    • Raisins : A few

How to make Palada Payasam  –  with Readymade Ada :

  1. Boil the milk and set it aside.
  2. Wash and drain the ada.ada-pradhaman-step2
  3. To Remove  the stickiness and impurities from Ada:
    1. Boil the water in a pan till rolling boil. Switch off flame and soak the washed ada in hot water; cover and keep it aside for 20 minutes.
    2.  Drain the ada and rinse 2 to 3 times under cold water thoroughly to remove all the excess stickiness out of it. Set aside the ada  in water until you add it to the payasam.
  4. To make Ada Vilayichathu:
    1. Heat a heavy bottomed vessel or in uruli (Kerala style shallow kadai used for making payasam) in a medium low flame and pour in one tbsp of ghee.
    2. Add sugar and saute until it melts with ghee.
    3. Now add ada and roast till it changes color to light golden and is well coated with sugar and ghee.
    4. This process helps  ada to  retain its shape and thus not stick together and it will taste more good.
  5. Pour the boiled milk to ada vilayichathu (ada sugar- ghee mixture) and continue boiling until it thickens and its color changes to pale pink; stirring continuously (approximately 30-45 minutes)21111880159_7bd87f97e7_o
  6. How to check for the perfect consistency:
    1. if you draw a line on the ladle (used for stirring)it should not join or if drop of payasam is dropped on a surface it should stay there without flowing )
  7. Sprinkle the cardamon powder and mix well.
  8. Optional – Heat the ghee in a pan and fry cashew nuts and raisins. Use them for garnishing

 How to make Palada Pradhaman Paysam in Pressure Cooker :

  1. Heat the pressure cooker on medium-low flame; Pour 1 tbsp of ghee, add the sugar and allow it to melt and add the cooked ada  and mix everything well and now add the milk.
  2. Increase the flame to high and cook to one whistle. Switch off stove and let the pressure settle down.
  3. Open the pressure cooker and keep it back on  stove and cook on medium heat stirring continuously until it thickens and its color must change to pale pink. (approximately 30-45 minutes).

Yummy Palada Payasam is ready.Serve hot or chilled…Enjoy!

Some More Information:

  • Traditionally ,while making palada pradhaman the proportion of water used is double the quantity of milk.i.e 2 litres of water for 1 litre milk.
  • The water ,milk( 2 Ltr water + 1Ltr milk) and 1/4 of the total sugar mixture is cooked until it is reduced to 30% of the  initial quantity.
  • When the water evaporates completely the color of the milk changes to a pale pink.This take around 3 to 4 hours.
  • So to cut short the cooking time quantity is often not considered by some and so wont get the pale pink color as it is desired.In order to obtain the desired pale pink colour, caramel syrup can be added to the payasam.
  • To make the caramel syrup for pale pink color(optional…for better taste use the traditional way only)
    • In a pan,melt 1.5 to 2 tbsp sugar .Gently swirl the pan for even cooking.
    • Cook over medium low heat until it turns deep amber.( Ensure not to burn it payasam will be spoiled.)
    • Add 1/4 cup hot water and mix well until combined.Switch off the stove and allow it to cool completely.
    • Add this caramel syrup to the payasam,starting with 2 tablespoons and add more as required.Mix well until combined.

flowingp

Notes : 

  • Traditionally we don’t use cashew nuts and raisins, but using them wont change  the basic flavor.
  • If you feel palada is too thick while serving, you can dilute it by adding boiled milk and sugar as required.

Thanks And Regards

Anitha Varghese

 

Advertisements

Posted on November 3, 2016, in Desserts and tagged . Bookmark the permalink. 1 Comment.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: