Easy Palada Payasam Recipe

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Indulge in the delightful taste of Palada Payasam or Palada Pradhaman, a traditional South Indian dessert that holds a special place during festivals like Onam and Vishu. Made with rice flakes (ada), ghee, milk, aromatic spices, nuts, and the creamy richness of Nestlé MILKMAID, this decadent dish is celebrated for its creamy texture and rich flavours. It’s an all-time favourite treat, perfect for festive feasts and casual gatherings!

About Our Recipe

Our Palada Payasam recipe beautifully captures the charm of this exquisite dish with both simplicity and richness. The key ingredient, Nestlé MILKMAID, imparts a luscious texture without the lengthy cooking times of traditional methods, ensuring a smooth and creamy result every time!

The magic begins with simmering the ada in milk and MILKMAID until it absorbs the creamy goodness, turning it into a velvety delight. Infused with the warmth of cardamom and sweetened to perfection, this Palada Payasam is topped with a generous sprinkle of cashews and raisins, lightly roasted in ghee for added crunch and richness.

As you prepare this delightful treat, the enticing aroma fills your kitchen, making it irresistible. Each spoonful offers a warm embrace, evoking nostalgia and joy. Whether served warm or chilled, it brings sweetness and happiness to every occasion!

Alongside our Palada Payasam recipe, be sure to explore our other delicious creations infused with Nestlé MILKMAID, such as Rice Kheer, and Badam Kheer, for an unforgettable culinary experience.

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Ingredients

½ TinNestlé MILKMAID

2 TbspGhee

500 mlMilk

½ CupAda

½ TbspCardamom Powder

4 CupsWater

3 TbspRaisins

2 TbspCashew Nuts

How to make Palada Payasam

Step 1: Put the ada in boiling water for 20 minutes. Drain the water.
Step 2: Bring the milk to a boil. Add ada to the pan. Let it boil for 5 minutes.
Step 3: Add in Nestlé MILKMAID and cardamom powder. Stir the MILKMAID mixture well and boil for 5 minutes.
Step 4: Lastly, remove from the flame and serve garnished with roasted raisins and cashew nuts.

Tips to Palada Payasam

Soak the ada in hot water until about three-quarters cooked (about 20 minutes), as given in the Palada Payasam recipe. The rest will be finished cooking in the milk.
For the best results, use full-cream milk. You can opt for low-fat milk if preferred, but it may affect the richness and creaminess of the Palada Payasam.
Always cook your Palada Payasam on low or medium-low heat. Avoid high flames.
Stir regularly to prevent the mixture from sticking or burning at the bottom.
Use a heavy-bottomed pot for the Palada Payasam recipe, as it needs to simmer longer.
Add a little ghee at the end of cooking to elevate the flavour and aroma of your Palada Payasam.
Toast cashews, almonds, or raisins in ghee and use them as a garnish to add a crunchy topping to the creamy Palada Payasam.
Serve your Palada Pradhaman just the way you like it, whether warm or chilled!

FAQs on Palada Payasam

1. Is it necessary to soak the ada before cooking your Palada Payasam?

Yes, soaking the ada in hot water helps soften it and ensures even cooking of your Palada Payasam.

2. Why is my ada hard after cooking?

If the ada is hard after cooking, it likely hasn't soaked long enough or wasn't fully cooked in the water before mixing with the milk. Soak longer next time.

3. Why is my Palada Pradhaman too thick?

Palada Pradhaman thickens as it cools. To thin it out, add some hot milk just before serving to reach the desired consistency.

4. What spices can I add for extra flavour in the Palada Payasam recipe?

Cardamom is the most common spice, but you can also add a pinch of nutmeg or saffron for a richer flavour to your Palada Payasam.

5. How do I store leftover Palada Payasam?

Store your Palada Payasam in an airtight container in the refrigerator. It will stay fresh for 2-3 days.

6. Can I prepare Palada Pradhaman ahead of time?

Yes, you can make Palada Pradhaman in advance. Cook the ada, MILKMAID-milk mixture, and other Palada Pradhaman ingredients, then let it cool before storing it in an airtight container in the refrigerator for up to 2-3 days. When you're ready to serve, just reheat it gently on the stove or in the microwave, adding a splash of hot milk if needed to restore its creamy consistency.

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Dry Fruits