Wednesday 1 January 2020

Paalada Paayasam/Paalada Pradaman/Rice Palada Paayasam

Paalada Paayasam/Pradaman is a traditional and mouth watering dessert of Kerala and holds an important place in Sadya. Rice Ada is nothing but rice flakes which are then cooked with milk and sugar until it thickens and turns to light pink color. Originally rice ada/flakes are prepared by soaking the rawrice, grinding, making thin ada’s and steam cooking them. But here I have used the store bought Rice Ada and followed the instructions given in the pack. Do try out this rich and creamy Paalada Pradaman and post your comments here. Meanwhile do check out other interesting Paayasam/Kheer varieties here and other interesting sweet recipes here.

Here’s how to make Paalada Pradaman with step by step photos…
Ada [Double Horse Ada]
100 gms
1 ½ liters
200 gms
¼ tsp
Butter [unsalted]
1 tsp
Saffron [optional]
Few strands  for garnishing
Preparation Time: less than 5 minutes
Cooking Time: 45-50 minutes
Serves: 6-8
Author: Priya Anandakumar
Soak the ada in water for about 30 minutes and keep it aside. Drain the water, rinse well and keep the ada ready. I used the Double Horse brand.

Boil the milk in a heavy bottomed vessel or uruli or pressure cooker without lid.

When the milk comes to rolling boil, add the soaked and washed ada to the milk.

Add the sugar and stir in really well until well combined and dissolved.

Continue cooking for another 40-45 minutes, until the ada becomes soft and desired consistency is reached.

Cook the payasam only on low flame and stir continuously to avoid it from burning.

When the payasam thickens and desired consistency reached, it develops a light pink color. Now switch off the flame.

Remove the payasam from the stove, add cardamompowder/elachi powder, 1 tsp of unsalted butter and mix really well.

Delicious, rich and tasty Paalada Pradaman/Payasam is ready to be enjoyed.


Usually cashew nuts and raisins are not added to the paalada pradhaman but if you prefer you can very well fry it in ghee and add it to the paayasam.

I have garnished the Pradhaman with saffron which is also optional.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

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Priya Anandakumar