It is the most popular payasam/kheer recipe in Kerala. But now a days most of the weddings here in TN as well serves Pradhaman as a main sweet item for lunch. Last Thursday was Shiva’s birthday and made this dish during breakfast 😀 The following measurement yielded around 12-15 cups. I felt it was a little too much for two. You can reduce the measurements to half if you want to prepare in less quantity.
It is the most popular payasam/kheer recipe in Kerala. But now a days most of the weddings here in TN as well serves Pradhaman as a main sweet item for lunch. Last Thursday was Shiva's birthday and made this dish during breakfast 😀 The following measurement yielded around 12-15 cups. I felt it was
Instructions
- Heat 2tbsp of ghee in a heavy bottomed pan or vessel preferably pressure cooker
- Add required quantity of palada and sautxe9 it in ghee for about 5 minutes
- I used ready made Double Rice Ada. You can use any brand of rice ada
- Add little water and let it boil for 10 minutes Then add 1.5L of milk, cardamom powder and sugar and keep stirring .Allow sugar to dissolve completely in milk.
- Care should be taken that ada is not getting burnt at the bottom.
- So please be patient and stir the mixture at regular intervals.
- Once the milk is reduced you can see the color of the mixture changes from white to slight yellow in color.
- At that point of time add condensed milk.
- The condensed milk gives great flavor and extra sweetness to payasam.
- Heat ghee in tadka pan and add cashew nuts and raisins.Add them to the palada mixture.
- Yummy Palada Pradhaman is ready to be served.
