Kerala Palada Pradhaman: A Traditional Kerala Dessert Recipe
Palada Pradhaman is a quintessential dessert that takes center stage during Kerala’s Onam festival celebrations. A rich, creamy payasam (or kheer) made with rice, milk, and sugar, this dish has earned its place as a highlight of the traditional Onam Sadya. The key ingredient in this divine treat is ada, a type of dried rice-based mini papad that gives the payasam its unique texture and flavor.
Not only is this dessert comforting, but its distinct slightly pink hue, derived from the slow-cooked milk, adds to the visual appeal of the dish. This color, created by the slow reduction of milk, is an authentic characteristic of Palada Pradhaman and is far from any artificial additives.
If you’re looking to try a recipe that embodies the essence of Kerala’s culinary heritage, this Palada Pradhaman is the perfect choice. Whether served hot or cold, its creamy and rich consistency will make it the perfect ending to any meal, especially when paired with traditional dishes like Keerai Sambar, Beetroot Thoran, and steamed rice.
Ingredients
Below is a table for your easy reference for the ingredients required for making Kerala Palada Pradhaman:
| Ingredients | Quantity |
|---|---|
| Ada (rice-based mini papads) | 1 cup |
| Full cream milk | 2 liters |
| Sugar | 3/4 cup |
| Ghee | 1 tablespoon |
| Cardamom powder (Elaichi) | 1/2 teaspoon |
Preparation Time
| Prep Time | 15 minutes |
Cook Time
| Cook Time | 75 minutes |
Total Time
| Total Time | 90 minutes |
Nutritional Information
(Approximate per serving, assuming the recipe serves 6)
| Nutrient | Value per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 5g |
| Carbohydrates | 35g |
| Sugars | 28g |
| Fat | 12g |
| Saturated Fat | 7g |
| Fiber | 1g |
| Cholesterol | 20mg |
| Sodium | 60mg |
Note: Nutritional values may vary depending on the brand of ingredients used.
Instructions
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Slow-Boil the Milk: Start by slowly boiling the milk and half of the sugar (1/2 cup) on a low flame. Allow the milk to simmer for about 60 minutes (use a pressure cooker with the weight on to help the slow cooking process). Keep an eye on the milk, ensuring it reduces to less than half its original quantity. This slow cooking method helps achieve the signature pinkish hue of Palada Pradhaman.
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Prepare the Ada: While the milk is simmering, cook the ada as per the instructions on the packet. Once cooked, drain the ada and rinse it under cold water to stop the cooking process and prevent it from becoming mushy.
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Sauté the Ada: Heat ghee in a pan on medium heat. Add 1/4 cup of sugar to the ghee and sauté until the sugar melts and turns a golden brown. Add the cooked ada to the pan and sauté for about 2 minutes, allowing the ghee to coat the rice papads.
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Combine Ada with Milk: Now, add 1 to 1-1/2 cups of the boiled milk to the pan with the ada. Stir well to combine, adding more boiled milk if necessary, depending on the consistency you prefer.
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Flavor with Cardamom: Sprinkle in the cardamom powder and mix well. This will add a lovely aroma and a traditional Kerala flavor to your payasam.
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Serve and Enjoy: Palada Pradhaman can be served both hot or cold. Its rich, creamy texture and delicate sweetness will surely leave you craving more.
Serving Suggestions
Kerala Palada Pradhaman is traditionally served as part of the Onam Sadya feast and pairs wonderfully with a range of Kerala-style dishes like Keerai Sambar, Beetroot Thoran, and steamed rice. Whether you’re enjoying it as a comforting after-dinner dessert or as part of a festive meal, this payasam is sure to impress your guests.
Tips for Making the Perfect Kerala Palada Pradhaman
- Slow Cooking the Milk: The key to getting that signature pink color and rich texture is slow-cooking the milk. Patience is essential! Allowing the milk to reduce for over an hour will help you achieve the right consistency and depth of flavor.
- Adjusting the Sweetness: While 3/4 cup of sugar is the traditional quantity, you can always adjust the sweetness to suit your taste. Some prefer it a little sweeter, while others might opt for a more subtle sweetness.
- Texture of Ada: Ensure the ada is well-cooked and not too soggy. Rinsing it in cold water after cooking helps to stop further cooking and maintain the right texture.
Conclusion
Kerala Palada Pradhaman is a treat that transcends mere dessert; it’s a part of Kerala’s cultural fabric, often enjoyed during festive times. With its rich, creamy, and slightly pink hue, this dish is not only delightful to taste but also beautiful to look at. Whether you’re celebrating Onam or simply indulging in a traditional Kerala dessert, this payasam will certainly make every occasion special. So, gather the ingredients, slow-cook the milk, and treat yourself to this indulgent dessert, full of flavor, history, and love!
