A Sweet Trio: Delicious Recipes for Palada Payasam, Ada Pradhaman, and Semiya Payasam

Palada Payasam: A Rich and Creamy Treat

Palada Payasam is a classic South Indian dessert known for its creamy texture and subtle sweetness. Using Milkmaid condensed milk adds a delightful richness to this traditional recipe. Here’s a detailed guide to making Palada Payasam with Milkmaid. This recipe follows a more conventional approach, allowing for more control over the sweetness and consistency.

Ingredients:

• 100 gms rice ada
• 1.5 liters milk
• 300 gms sugar (approximately)
• 4 tablespoons Milkmaid
• 2 tablespoons ghee
• 10 cashews
• 10 raisins
• 1 teaspoon cardamom powder

Instructions:

Soak the Ada: Rinse the rice ada in water. Soak it in enough hot water for 20-30 minutes, or until softened.
Boil the Milk: In a large pot, heat the milk on medium heat until it comes to a boil.
Cook the Ada: Once the milk boils, reduce the heat to low and add the soaked ada. Simmer for 5-7 minutes, stirring occasionally, until the ada becomes soft and translucent.
Sweeten and Thicken: Add sugar gradually, a little at a time, and stir until it dissolves completely. Taste and adjust the sweetness according to your preference. Keep simmering for another 5-7 minutes, or until the payasam reaches your desired consistency. It should be slightly thick but still pourable.
Add Milkmaid and Nuts: Add the Milkmaid and stir well to combine. In a separate pan, heat ghee over medium heat. Fry the cashews and raisins until golden brown. Add the fried nuts and cardamom powder to the payasam and stir gently.
Serve: Remove the pot from heat and serve the Palada Payasam warm or chilled.

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Ada Pradhaman – A Sweet Rice Pudding Delight

Ada Pradhaman is a traditional Kerala dessert made with steamed rice flakes (ada), jaggery, coconut milk, and nuts. It’s a creamy, flavorful pudding perfect for any occasion. Here are two ways to make this delicious dish:

Ingredients:

• 1 cup rice ada (store-bought)
• 1 cup jaggery, grated
• 1/2 cup water
• 1 cup thick coconut milk (first extract)
• 1 ½ cups thin coconut milk (second and third extracts)
• 2 tablespoons ghee
• Cashew nuts (5), raisins (7) – for garnishing
• Fresh coconut slices (2 teaspoons)
• Cardamom powder (½ teaspoon)

Instructions:

Cook the Ada: Boil sufficient water in a pan. Add the rice ada and immediately turn off the heat. Let the ada soak for 30 minutes. Drain the water and set aside.
Make the Jaggery Syrup: In a small bowl, combine the grated jaggery with ½ cup water. Heat the mixture until the jaggery dissolves completely. Strain the syrup to remove any impurities.
Roast the Nuts and Coconut: Heat ghee in a wok or kadai. Add cashews, raisins, and coconut slices. Fry them until golden brown. Remove from the pan and set aside.
Cook the Ada with Jaggery: Add another tablespoon of ghee in the same wok and saute the soaked ada for a minute. Add the prepared jaggery syrup to the ada and cook on medium flame. Let it simmer until the jaggery starts to thicken.
Add Coconut Milk: Gradually add the thin coconut milk (second and third extracts) while stirring continuously. Simmer for a few minutes until the mixture reduces and thickens.
Final Touches: Now, add the thick coconut milk (first extract) and cook for another minute. Turn off the heat. Stir in the cardamom powder roasted nuts and coconut.
Serve: Serve the ada pradhaman warm or chilled.

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Semiya Payasam

This recipe uses condensed milk for added sweetness and a quicker cooking time with a pressure cooker.

Ingredients

• 1/2 cup vermicelli (roasted)
• 3 cups milk
• 1/2 cup condensed milk
• 2 tablespoons ghee
• 1/4 cup cashews (fried)
• 1/4 cup raisins (fried)
• 1/4 teaspoon cardamom powder

Instructions

Roast the cashews and raisins: Roast cashews and raisins in ghee.
Roast the vermicelli: Roast vermicelli in ghee.
Pressure cook: Heat ghee in a pressure cooker. Add the roasted vermicelli and cook for a minute, stirring constantly. Pour in the milk and water. Close the pressure cooker lid and cook for 1 whistle on high heat. Let the pressure release naturally for 5 minutes before opening the lid manually.
Sweeten and thicken: Open the pressure cooker and add condensed milk and cardamom powder. Stir well and simmer for 3 minutes, or until the payasam thickens slightly.
Garnish and serve: Turn off the flame. Add the fried cashews and raisins. Mix gently. Serve hot or chilled, garnished with additional nuts and raisins if desired.