Palada Pradhaman

Sharmilee J presents palada payasam, also called palada pradhaman, as a Kerala dessert associated with Onam Sadya. This selection follows her version without caramel.

Ready rice ada is rinsed, soaked in hot water and drained. The full-cream milk is boiled and simmered before the selected white granulated sugar is mixed in.

The softened ada is added to the same sweetened milk and cooked until thick and creamy. Cardamom powder supplies the named flavoring; the heat is switched off while the payasam is still somewhat runny.

Cashew pieces are fried in ghee until golden, then mixed into the same payasam. The author describes this version as ivory in color, distinct from her separate caramel version.

The payasam thickens as it cools, and the author offers more milk at serving to adjust its consistency. She offers warm or cold presentation for the finished dessert.