Palada Payasam Recipe

Palada payasam is a preferred Kerala dessert recipe made around onam festival as an element of onam sadya menu. Traditionally this payasam is served in temples around kerala which is understood for its beautiful pink hue color hence it is usually often called pink palada payasam. Learn easy methods to make traditional pink palada pradhaman with step-by-step pictures.

Palada Payasam

Ever since I taste this payasam in Guruvayoor temple, I desired to try it at home. The taste of it just lingers my soft palate, it’s so creamy, thick, milky with little caramel taste. I often made palada payasam with rice ada, sago, milk, sugar, ghee, nuts and dried fruits. My mom used to make her much like semiya payasam so I too follow the recipe until now. Ever since I made this version, this recipe is a keeper. All you would like is just three ingredients and plenty of time. This payasam took me nearly 2 hours to make, yes you heard it right 2 hours! So here you go, that is the way you make it.

About Palada Payasam (Pradhaman)

Palada pradhaman is some of the popular payasam recipes. This payasam is made with rice ada, sugar and milk unlike my ada pradhaman which uses jaggery & coconut milk. Each recipes could be utilized in onam sadya platter.

This pink palada payasam is made just three ingredients. All you would like is rice ada (store bought is wonderful), milk and sugar. A very powerful thing which you would like for this recipe is time and patience.

Traditionally palada payasam is made by simmering milk and sugar for a really very long time (many hours) till it gets a slight pink hue. That is how they make it in temples in and around kerala.

To realize the pink shade and taste at home is easy. Caramelized sugar is the trick. Take some sugar in a pan and caramelise it till dark amber color. this caramel is mixed into the payasam to offer the color. This caramel not only adds color but taste and flavour.

Palada Payasam Ingredients

Rice Ada

You may easily buy rice ada in stores. Traditionally fresh rice ada is made and utilized in the making of payasam and pradhaman. Rice is ground into batter and sprinkled in banana leaf which is then steamed. But using store bought dried rice ada is more convenient lately.

Sugar

Sugar totally is dependent upon your taste. You may add kind of as per your taste. White sugar is utilized in payasam and in making caramel.

Milk

Use full fat milk for thicker and creamier payasam.

The best way to Make Pink Palada Payasam (Stepwise pictures)

Reducing Milk

1)Start by reducing milk in pressure cooker. For this take 2 litre milk in a big pressure cooker. You should use a big pot for this process, but when you are using a pot, you could have to maintain on mixing it in between else it might over flow.

2)Add in 1 cup sugar and blend rather well until sugar melts. Now you possibly can cover the pressure cooker and cook on low heat. For those who are scared that the milk might overflow, you possibly can add a spoon contained in the milk while pressure cooking.

3)Cook on low medium heat for 1 hour till it reduced. This step makes the milk thicken and taste more milky.

4)After 1 hour, that is how the milk will look. It has reduced and thickened barely.

Cooking Rice Ada

5)Meanwhile cook the rice ada. Bring water to a boil in a sauce pan.

6)Add in rice ada and cook for six to eight minutes. It doesn’t need to be cooked completely. Because we’re going to cook it in milk later.

7)Strain the cooked ada in a strainer. Rinse under cold water to remove all the surplus starch. Put aside.

8)Cooked rice ada is able to be added to reduced milk.

Cooking Palada Payasam

9)Now take the milk which we now have reduced in pressure cooker. You may make this in the identical pressure cooker. But I poured it right into a sauce pan.

10)Add the cooked rice ada into the milk and blend well. 

11)Cook this for further 20 to 25 minutes till rice ada is cooked completely and the milk has thickened much more.

12)keep stirring this often to avoid scorching in the underside of pan and over flowing.

Caramelising Sugar

13)Now let’s change this payasam into pink palada payasam. We’re going to make caramel. Take 3 tbsp sugar in a pan, cook on medium high heat till sugar starts to caramelise. You may swirl the pan, but don’t stir it using spoon. As you swirl the caramel, the caramel will get smooth and flow.

14)Now pour this caramel into the cooked payasam and blend well.

15)Once the caramel is added, you combine it rather well. You may now see the payasam has become pink shade. Cook for 10 more minutes.

16)Switch off the flame and leave it to chill. Because it cools the payasam will get much more thicker and creamier. 

📖 Recipe Card

If you could have any questions not covered on this post and when you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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