Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dessert

Palada Pradhaman

Pure white, silky-rich payasam made by simmering delicate rice ada in full-fat milk for hours until the milk reduces and turns faintly pink, sweetened simply with sugar. The refined counterpart to dark Ada Pradhaman.

🧺 Ingredients

• Rice ada (store-bought or homemade): 100 g
• Full-fat whole milk: 2 litres
• Sugar: 200 g
• Ghee: 2 tbsp (30 ml)
• Cardamom: 4 pods (crushed)
• Rose water: 1 tsp (optional)
• Cashew nuts: 20 g
• For an even richer result, reduce an additional 500 ml milk separately to rabri consistency and stir in at the end

👩‍🍳 How to make Palada Pradhaman

1. Soak 100 g rice ada in warm water for 15 minutes.
2. Drain.
3. Rinse under cold water.
4. Bring 2 litres full-fat milk to a boil in a wide heavy-bottomed pan over high heat, stirring frequently to prevent skin forming.
5. Once boiling, reduce to medium.
6. Add soaked ada to boiling milk over medium heat.
7. Stir every 3–4 minutes.
8. The milk will gradually reduce and thicken.
9. Cook for 50–60 minutes until milk reduces by half and turns a faint pinkish-cream colour.
10. The ada should be completely soft and the milk should coat the back of a spoon.
11. Add 200 g sugar over medium heat.
12. Stir until dissolved.
13. Cook for 8–10 minutes more until the payasam thickens to a flowing cream consistency.
14. Add crushed cardamom and rose water.
15. Fry cashews in 2 tbsp ghee over medium heat until golden.
16. Pour over payasam.
17. Serve warm or at room temperature.

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