Monday, 26 January 2015

Pal Ada Payasam (Rice Ada/flakes cooked with milk and sugar and Garnished with nuts and raisins) - Easy Dessert using milk

Pal Ada payasam is a very popular kerala dish and is specially made during the traditional Onam and Vishu festivals.. Pal Ada Payasam (apart from Ada Pradhaman) is one of the popular sweet delicacies of the Kerala cuisine prepared using Ada.

Rice flakes are made out of cooked rice made into a paste and dried. Normally the rice flakes are made a few days before the festivals and are dried  in sunlight. 

However, here we are not covering the process to make the Rice Ada per-se, but the process to prepare the payasam using the Ada or cooked rice flakes.

The ada used here was a readily available one from Nirapara... You can prepare rice ada yourselves or use the ones sold in the market by companies such as Nirapara, Double horse, Eastern etc.

Pal Ada Payasam Ingredients:

Ada - 200 gms 
Image courtesy - 
Ghee- 3 tablespoons
Milk-  1 litre
Condensed Milk - 400 gms (milkmaid was used) 
Water - around 500 ml
Sugar - 5 tablespoons
Cashew nuts (Kaju in Hindi / Mundhiri in Tamil / Kashu andi in Malayalam) - around 30 nos.
Raisins (Kismis in Hindi / Unakka mundiri in malayalam / Draksha in Tamil) - 30 nos.


Take a pan or a cooker and pour 2 tablespoons ghee into the pan. Put the ada into the pan and stir well. Keep stirring in low flame till the ada turns light brown. Keep it aside.

Take a vessel (around and add 4-5 glasses of milk (1 litre), add  2 glasses of water5 tablespoons of sugar and cook over medium heat, stirring continuously until it comes to boil. Make sure that you stir continuous so that the Ada doesnot stick to the bottom of the pan resulting in 

Then add the Ada into the boiling milk and mix well. Cook for about 10-15  minutes  over  low flame or until you see Ada flakes on the surface of the payasam. This means that the ada is now cooked in the milk.

And then add the condensed milk (milkmaid was used here) into it. Mix well. Add sugar if required according to your taste. Cook for another 5 minites or until the payasam  turns slightly thick.
Turn off the flame.


Take a frying pan and pour 1 table spoon ghee. Once the ghee is reasonably hot, put  cashew nuts and stir in low flame till they become light brown in colour. Add  raisins (unakka mundiri/kismis)  into it and keep stirring it in low flame till it expands and it becomes round like grapes. Put the stir fried Cashew nuts and raisins into the payasam.

Around 7-8 glasses of Palada payassam is ready. It is best served hot after lunch. Tastes good when cold too...

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