Palada payasam is a popular Kerala dessert recipe made around onam festival as a part of onam sadya menu. Traditionally this payasam is served in temples around kerala which is known for its beautiful pink hue colour hence it is also known as pink palada payasam. Learn how to make traditional pink palada pradhaman with step by step pictures.
Palada Payasam
Ever since I taste this payasam in Guruvayoor temple, I wanted to try it at home. The taste of it just lingers my taste bud, it is so creamy, thick, milky with little caramel taste. I usually made palada payasam with rice ada, sago, milk, sugar, ghee, nuts and dried fruits. My mom used to make her similar to semiya payasam so I too follow the recipe until now. Ever since I made this version, this recipe is a keeper. All you need is just three ingredients and lots of time. This payasam took me nearly 2 hours to make, yes you heard it right 2 hours! So here you go, this is how you make it.
Table of Contents
About Palada Payasam (Pradhaman)
Palada pradhaman is one of the most popular payasam recipes. This payasam is made with rice ada, sugar and milk unlike my ada pradhaman which uses jaggery & coconut milk. Both recipes can be used in onam sadya platter.
This pink palada payasam is made just three ingredients. All you need is rice ada (store bought is fine), milk and sugar. The most important thing which you need for this recipe is time and patience.
Traditionally palada payasam is made by simmering milk and sugar for a very long time (many hours) till it gets a slight pink hue. This is how they make it in temples in and around kerala.
To achieve the pink shade and taste at home is simple. Caramelized sugar is the trick. Take some sugar in a pan and caramelise it till dark amber colour. this caramel is mixed into the payasam to give the colour. This caramel not only adds colour but taste and flavour.
Palada Payasam Ingredients
Rice Ada
You can easily buy rice ada in stores. Traditionally fresh rice ada is made and used 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 these days.
Sugar
Sugar totally depends on your taste. You can add more or less as per your taste. White sugar is used in payasam and in making caramel.
Milk
Use full fat milk for thicker and creamier payasam.
How 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 large pressure cooker. You can use a large pot for this process, but if you are using a pot, you have to keep on mixing it in between else it may over flow.
2)Add in 1 cup sugar and mix really well until sugar melts. Now you can cover the pressure cooker and cook on low heat. If you are scared that the milk might overflow, you can add a spoon inside 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, this is how the milk will look. It has reduced and thickened slightly.
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 6 to 8 minutes. It doesn’t have to be cooked completely. Because we are going to cook it in milk later.
7)Strain the cooked ada in a strainer. Rinse under cold water to remove all the excess starch. Set aside.
8)Cooked rice ada is ready to be added to reduced milk.
Cooking Palada Payasam
9)Now take the milk which we have reduced in pressure cooker. You can make this in the same pressure cooker. But I poured it into a sauce pan.
10)Add the cooked rice ada into the milk and mix well.
11)Cook this for further 20 to 25 minutes till rice ada is cooked completely and the milk has thickened even more.
12)keep stirring this often to avoid scorching in the bottom of pan and over flowing.
Caramelising Sugar
13)Now let’s change this payasam into pink palada payasam. We are going to make caramel. Take 3 tbsp sugar in a pan, cook on medium high heat till sugar starts to caramelise. You can 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 mix well.
15)Once the caramel is added, you mix it really well. You can now see the payasam has turned into pink shade. Cook for 10 more minutes.
16)Switch off the flame and leave it to cool. As it cools the payasam will get even more thicker and creamier.
📖 Recipe Card
Palada Payasam | Palada Payasam Recipe
Equipment
- Pressure cooker
- Cooking pot
- Frying Pan
Ingredients
- 200 gram Rice Ada
- 2 litre Milk
- 1 cup Sugar
- 3 tbsp Sugar (for Caramel)
- 1 litre Water
Instructions
- Start by reducing milk in pressure cooker. For this take 2 litre milk in a large pressure cooker, add in 1 cup sugar and cover with lid. Cook on low medium heat for 1 hour till it reduced. This step makes the milk thicken and taste more milky. Set this aside till use.
- Meanwhile cook the rice ada. Bring water to a boil in a sauce pan. Add in rice ada and cook for 6 to 8 minutes. It doesn’t have to be cooked completely. Because we are going to cook it in milk later. Strain the cooked ada in a strainer. Rinse under cold water to remove all the excess starch. Set aside.
- Now take the milk which we have reduced in pressure cooker. You can make this in the same pressure cooker. But I poured it into a sauce pan. Add the cooked rice ada into the milk and mix well.
- Cook this for further 20 to 25 minutes till rice ada is cooked completely and the milk has thickened even more.
- Now let’s change this payasam into pink palada payasam. We are going to make caramel. Take 3 tbsp sugar in a pan, cook on medium high heat till sugar starts to caramelise. You can swirl the pan, but don’t stir it using spoon. As you swirl the caramel, the caramel will get smooth and flow. Now pour this caramel into the cooked payasam and mix well.
- Once the caramel is added, you mix it really well. You can now see the payasam has turned into pink shade. Cook for 10 more minutes. Switch off the flame and leave it to cool. As it cools the payasam will get even more thicker and creamier.
- Serve palada payasam.
Nutrition
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Ashna
Wow, this Palada Payasam recipe looks absolutely delicious! I love how you've broken down each step so clearly. The rich, creamy texture and the aromatic flavor of the paalada payasam must be irresistible. Definitely going to try this for my next family gathering! Thank you for sharing such a fantastic recipe.
Pallada