Palada payasam | kerala Palada Pradhaman

Palada payasam | kerala Palada Pradhaman | Kerala style palada payasam | Traditional palada payasam with homemade ada | instant ada reciepe with rice flour with step by step pictures and video recipe. Check out the Palada pradhaman If you like the video pls SUBSCRIBE to my channel

Palada payasam

Palada Payasam, also known as rice ada payasam, is a traditional South Indian dessert that originated in the state of Kerala. It is a creamy and indulgent pudding made with rice ada, milk, sugar, and ghee, and is often served during festivals and special occasions. The dish gets its name from the use of palada, a type of rice noodle that is cooked until it is soft and tender. The sweetened milk is infused with the aroma of cardamom. This rich and decadent dessert is a favorite among people of all ages and is an essential part of the Onam and Vishu celebrations in Kerala. In this article, we'll share an easy-to-follow recipe for making this delicious dessert at home, along with tips on how to store and freeze it.

Instant Ada WITH RICE FLOUR

Traditionally Ada is prepared by soaking the rice for a few hours then grinding and fermenting the batter but this instant Kerala rice ada with rice flour.  No need to soak/grind

SHOULD I GRIND RICE FLOUR?

Always buy fine rice flour for homemade Ada . Grinding rice flour is optional

HOW MUCH WATER SHOULD I ADD FOR Kerala rice Ada?

For 1/4 cup of rice flour, you need 1/4 cup + 2 tablespoons + little extra water. if you are going to alter the quantity of rice flour batter adjust the water accordingly. The quantity of water may slightly vary depending on the rice flour you use.

HOW TO CHECK IF MY ada batter IS IN THE RIGHT CONSISTENCY?

Take very little better on the back of the spoon if you try to wipe the batter with your hand it wipes out clean without traces then better is in the right consistency

THIN rice ada

Always try to make thin rice ada. Thick ada won't absorb the payasam flavor well. If you are making steamed arisi maavu payasam ada for the first time, I would recommend trying one at first and then adjusting the thickness for subsequent batches.

WILL THE ada GET STICK TO THE PLATE IF I MAKE IT THIN?

No, it won't. Always grease ghee before adding every batch of ada batter it helps for easy unmolding.

HOW WILL I KNOW IF MY INSTANT ada VADAM IS steamed PROPERLY?

Perfectly cooked ada turns transparent, nonsticky

IS Ghee REQUIRED WHILE MAKING CARAMEL?

Caramel can be made without ghee and it tastes good too. For a beginner, caramel might be challenging as there is a high chance of caramel turning bitter or crystallizing. Caramel prepared in this way will never go wrong 😊

CAN I USE JAGGERY OR OTHER TYPES OF SUGAR INSTEAD OF WHITE SUGAR?

For perfect pink palada payasam use white sugar. You can use brown sugar and make butterscotch Payasam and It tastes equally delicious. For a healthy Payasam, you can use jaggery like my caramel makhana but the taste slightly differs.

CAN I USE ROOM-TEMPERATURE MILK FOR CARAMEL PAYASAM?

It is preferred to use hot milk while making payasam. Always add the hot milk immediately after making a caramel.

can I skip evaporated milk?

evaporated milk gives perfect richness and taste to the payasam. If you are planning to skip, boil the milk till reduce to 1/3 then add to payasam.

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 Payasam recipes

ingredients

Kerala rice ada

1/4 cup rice flour

1 teaspoon sugar

1/4 teaspoon ghee

pinch of salt

ghee to grease the plate

1/4 cup + 2 tablespoon +1 teaspoon water

Palada Pradhaman

1/2 cup sugar 

1 teaspoon ghee

2 cups whole fat hot milk

1/8 teaspoon cardamom powder

How to make Palada pradhaman with step-by-step pictures

• First add rice flour, sugar, a pinch of salt, ghee, and 1/4 cup of water to a bowl; mix well

• furthermore, add water and mix well. Make sure the batter is runny. If you try to wipe the batter on the spoon it goes off without a trace, then the batter is in the right consistency

• Grease a wide plate with ghee. If you have an ellai vadam stand use it. I used stainless steel plate

• Take a small portion of the batter and add it to the greased plate

• Tilt and spread. If you see excess batter after spreading wipe them

• I have used an idli pan to steam the ada
• Fill the idli pan with water and boil

• place the plate and steam for around 3 -4 minutes  until the dough turns transparent and nonsticky
  

• Immediately keep the plate. Use the sharp knife to slit 

• Meanwhile, add batter to a greased plate and steam the subsequent batches
• after the cooked ada turns cook unmold and transfer to the bowl containing water

• In a heavy-bottomed pan add ghee and heat

• add sugar and spread. Avoid mixing

• when sugar starts to melt and change to pale brown color mix well

• Keep mixing, Sugar melts down completely, and the sugar syrup changes color (like pale jaggery syrup)

• Furthermore, add hot milk carefully (watch out for splattering)

• Milk will raise and become frothy
• add cardamom powder; mix well and boil for 5 minutes

• furthermore, add evaporated milk, and drained ada; mix well and boil for 8 minutes

Palada payasam

kerala style pink palada pradhaman

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Ingredients

Kerala rice ada

• 1/4 cup rice flour
• 1 teaspoon sugar
• 1/4 teaspoon ghee
• pinch of salt
• ghee to grease the plate
• 1/4 cup + 2 tablespoon +1 teaspoon water

Palada Pradhaman

• 1/2 cup sugar
• 1 teaspoon ghee
• 2 cups whole fat hot milk
• 1/8 teaspoon cardamom powder

Instructions

• First add rice flour, sugar, a pinch of salt, ghee, and 1/4 cup of water to a bowl; mix well
• furthermore, add water and mix well. Make sure the batter is runny. If you try to wipe the batter on the spoon it goes off without a trace, then the batter is in the right consistency
• Grease a wide plate with ghee. If you have an ellai vadam stand use it. I used stainless steel plate
• Take a small portion of the batter and add it to the greased plate
• Tilt and spread. If you see excess batter after spreading wipe them
• I have used an idli pan to steam the ada
• Fill the idli pan with water and boil
• place the plate and steam for around 3 -4 minutes  until the dough turns transparent and nonsticky
• Immediately keep the plate. Use the sharp knife to slit
• Meanwhile, add batter to a greased plate and steam the subsequent batches
• after the cooked ada turns cook unmold and transfer to the bowl containing water
• In a heavy-bottomed pan add ghee and heat
• add sugar and spread. Avoid mixing
• when sugar starts to melt and change to pale brown color mix well
• Keep mixing, Sugar melts down completely, and the sugar syrup changes color (like pale jaggery syrup)
• Furthermore, add hot milk carefully (watch out for splattering)
• Milk will raise and become frothy
• add cardamom powder; mix well and boil for 5 minutes
• furthermore, add evaporated milk, and drained ada; mix well and boil for 8 minutes

Video

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Notes

1. Traditionally Ada is prepared by soaking the rice for a few hours then grinding and fermenting the batter but this instant Kerala rice ada with rice flour.  No need to soak/grind
2. Always buy fine rice flour for homemade Ada . Grinding rice flour is optional
3. For 1/4 cup of rice flour, you need 1/4 cup + 2 tablespoons + little extra water. if you are going to alter the quantity of rice flour batter adjust the water accordingly. The quantity of water may slightly vary depending on the rice flour you use
4. Take very little better on the back of the spoon if you try to wipe the batter with your hand it wipes out clean without traces then better is in the right consistency
5. Always try to make thin rice ada. Thick ada wont absorb the payasam flavor well. If you are making steamed arisi maavu payasam ada for the first time, I would recommend trying one at first and then adjust the thickness for subsequent batches
6. Always grease ghee before adding every batch of ada batter it helps for easy unmolding
7. Perfectly cooked ada turns transparent, nonsticky
8. Caramel can be made without ghee and it tastes good too. For a beginner, caramel might be challenging as there is a high chance of caramel turning bitter or crystallizing. Caramel prepared in this way will never go wrong 😊
9. For perfect pink palada payasam use white sugar. You can use brown sugar and make butterscotch Payasam and It tastes equally delicious. For a healthy Payasam, you can use jaggery like my caramel makhana but the taste slightly differs
10. It is preferred to use hot milk while making payasam. Always add the hot milk immediately after making a caramel
11. evaporated milk gives perfect richness and taste to the payasam. If you are planning to skip, boil the milk till reduced to 1/3 then add to payasam.

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