PALADA PAYASAM/PRADHAMAN

     When it comes to Payasam and Pradhamans, Ada Pradhaman is one of the most traditional desserts of 'GODS OWN COUNTRY' and it is called as the King of Desserts in Kerala. When talking about Ada Pradhaman, Palada Pradhaman/Payasam can never skip the thought.  The main difference between the both is that Ada Pradhaman is prepared with Jaggery and Coconut Milk, whereas Palada Pradhaman/Payasam is prepared  along with Cow's Milk and sweetened with Sugar.
      'Ada' is a tiny square-shaped Rice Flake. Ada the basic ingredient used for this type of pradhaman is prepared with Unakkalari(a type of Raw Rice) Powder.  Palada Pradhaman/Payasam is a delectable concoction made with Cow's Milk and Sugar with a special ingredient 'Ada'(Rice Flakes) as a base.  Ada gives a delicate texture and special flavour and taste to this wonderful 'Palada Pradhaman/Payasam'. Slow cooking is one method which would yield a light Pink coloured Palada Pradhaman/Payasam, which converts this tasty dessert into a visual treat.
       History states that Palada Pradhaman/Payasam found its popularity along with White Revolution(Operation Flood) in 1970, which was a project launched to develop the Diary (Milk) products in India. This project transformed a milk-deficient India into world's largest producer of milk. When Ada Pradhaman was prevalent until then, the availability of Cow's Milk paved the way to one of the tastiest Desserts of Kerala - Palada Pradhaman/Payasam.
     Also, there is a mention that this wonderful dessert has a story linked to the Emergency Period of 1975, imposed by India's Prime Minister Mrs. Indira Gandhi.  It is believed that Palada Pradhaman/ Payasam was commercially prepared for the first time by M.S. Krishna Iyer (Manikya Nambi) for Kerala Brahmin Sabha during that period.  It was distributed at Vadakke Samooham at Shornoor Road, Thrissur.  It was a grand success and since then Krishna Iyer is considered as the brand ambassador of this delicious Palada Pradhaman/Payasam. (Information courtesy: My Words & Thoughts Blog, by Sandhya)


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A traditional method of preparing Ada :

      A very thin batter is prepared by grinding the soaked Unakkalari. Smear Coconut oil on a banana leaf and spread the thin rice batter over it. Then the Banana leaf is tightly wrapped and steam cooked.  Once cooked the steamed batter can be removed from the Banana Leaf and cut into small squares. These tiny Rice flakes are called Ada and can be used to prepare Paalada Pradhaman and Ada Pradhaman.


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Cuisine - Kerala (India)
Recipe Type - Pradhaman/ Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Soaking Time - 8 - 10 Minutes
Cooking Time - 30 -45 Minutes

HOW TO MAKE PALADA PRADHAMAN/PAYASAM

PALADA PAYASAM/PRADHAMAN

INGREDIENTS :

Ada - 1/2 Cup
Milk - 3 Cups
Condensed Milk - 3/4 - 1 Cup
Cardamom - 6 No's.
Ghee - 3 Tablespoons
Cashew Nuts - 10 - 12 No's.

METHOD :

• Wash and soak the Ada in warm water for about 8–10 Minutes.
• Drain and rinse the Ada in cold water for 3–4 times or until water runs clear.  This is to ensure that the starch is removed from the Ada.
• Boil the Milk and keep it aside. 
• Grind the Cardamoms with a few teaspoons of Sugar into a fine powder.
• Heat Ghee in a heavy bottomed pan or Brass Uruli.
• Fry the cashew nuts until it turns into light golden brown in colour.
• Add soaked Ada to the above and fry on a low flame for a few minutes.
• This will avoid Ada sticking together & forming into lumps.
• Pour the Milk to the Ada and cook until it turns soft.
• Pour in the Condensed Milk and mix well.
• Sprinkle the Cardamom Powder and give a quick stir.
• Allow the mixture to boil on a very low flame.
• Slow cook the Palada Pradhaman/Payasam on a very low flame stirring occasionally for about 20–30 minutes/
• Cook Palada Pradhaman/Payasam until you get the preferred consistency and the concoction turns into light Pink colour.
• Serve Palada Payasam/Pradhaman hot or cold.

NOTES:

• I have used store bought ready-made Ada for the recipe.
• I usually cut Cashew nuts into small pieces for Palada Payasam/Pradhaman and I do not add Raisins.
• The idea is just to retain a single colour concept, and cutting cashews into small pieces just like Ada, is how I like it to be in my recipe.
• Can add whole Cashew nuts & Raisins and fry it until golden brown.
• Soaking the Ada in warm water and rinsing it in cold water will help to remove any extra starch from the Ada.
• Frying the Ada in Ghee will avoid ada sticking together and forming into lumps and also gives a perfect texture to Palada Payasam/Pradhaman.
• Adjust the amount of sweetness to your preference.
• I used 3/4 Cup of Condensed milk in this recipe.
• As I have used Condensed Milk, I have not added Sugar.
• If you prefer not to add condensed milk, add 3/4 Cup of Sugar and 11/2 Cups of extra Milk to the recipe.
• Cook on a very low flame until you get the desired consistency.
• Palada Payasam/Pradhaman should be in light Pink Colour.