Thursday, April 19, 2012


‘Palada Pradhaman shares the honors with ‘paal payasam’ as the king of ‘payasams’. A speciality of Kerala, this payasam makes use of ‘palada’ made from rice and milk and sugar. Traditionally it would be made at homes from scratch but nowadays you get very good ones in the market.


Rice palada – 100 gms

Milk – 1 litre

Sugar – 200-250 gms

Cardamom powder – ½-1 tsp

Cashew nuts / almonds – 2 tbsp

Raisins – 2 tbsp

Ghee – 3 tsp


 Heat 1 ½ - 2 cups of water in a thick-bottomed vessel and cook the palada on low heat, constantly stirring, till it gets cooked.

Boil 1 litre of milk and continue to boil on low heat till it turns peach / light brown color.

Add the cooked palada and stir well.

Add sugar and continue to stir on low heat till the right consistency is reached.

Heat ghee and roast the nuts and raisins separately and add to the pradhaman.

Add cardamom powder and mix well.

Serve hot / chilled.


If you are using fine palada (as in ‘Double Horse’ brand), you can cook it in milk itself – for 20-25 minutes.

You can use less sugar and add desired amount of condensed milk to enhance the taste.

© Copyright 2011. Brinda Balasubramonian.

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