Palada Payasam

Ingredients

• Ada/Rice flakes - ½ cup
• Milk - 2 cups
• Water - 1 cup
• Condensed milk - 200 gm
• Crushed cardamom - 2

Preparation

1.Boil water in a pan till rolling boil. Switch off flame and soak the washed ada in hot water cover and keep it aside for 20 minutes.  Drain the ada and rinse  under cold water.

2.Combine milk, water and condensed milk together. Add washed ada and stir well.

3.Keep cooking on low flame and stir in between till the ada cooked well and the payasam reached the desired consistency.

4.Heat ghee in a pan and fry the chopped cashews till golden brown, add this to the payasam. Also add crushed cardamom. Serve hot or chilled.

Ada Pradhaman

Ada Pradhaman is a traditional payasam and an inevitable part of Kerala Sadya. 

Ingredients

• Ada/Rice flakes – 100 gm
• Jaggery – 250 gm
• Ghee – 2 tsp
• Medium thick coconut milk – 2 cups
• Thick coconut milk – 1cup
• coconut slices – 1 tbsp
• Cashew nut/raisin – a handful
• Cardamom – 2, crushed

Preparation

1.Cook rice flakes in 2 cups of water, till it becomes soft. Strain  and wash it in cold water to remove the stickiness.

2.Add 3 tbsp of water to the jaggery & melt it. Strain the melted jaggery.

3.In a deep bottom pan, combine melted jaggery, cooked rice flakes and 2 tsp of ghee. Cook on medium heat till the mixture becomes thick. Add medium thick coconut milk.

4.Cook on medium  heat and stir in between. When the coconut milk reduce to half the quantity, add thick coconut milk and stir well. Cook for 5 minutes. Add crushed cardamoms, just before removing from the stove.

5.Heat 1 tsp of ghee in a pan and fry the coconut slices,cashew nuts and raisins. Add it to the payasam. Serve hot.

Rice Payasam



Ingredients

• Rice - 1/4 cup
• Milk - 2 cup
• Sugar - 1/2 cup
• Cardamom - 4
• Cashew / Raisin - 10 each

Preparation

1.Take equal quantity of milk and water and boil it. When it boils add rice and cook.

2. When it is almost cooked add sugar, cardamom powder and switch off.

3. Fry cashew, raisins in ghee and add in payasam.

Pal Payasam / Rice Milk Pudding

Ingredients

• Milk - 4 cups
• Water - 3 cups
• Payasam Rice - 3/4 cups (red rice)
• Sugar - 1 cup
• Cardamom - 2 pods crushed
• Cashew nuts - 10 (toasted in ghee)

Preparation

1.Mix water and milk, cook in medium heat with occasional stirring till the volume reduces to half.

2.Wash and drain rice, add it to the cooked milk, cook under medium heat till rice is done.

3.Add sugar, cook for 20 more minutes with frequent stirring.

4.Add crushed cardamom. Remove from stove. cashew nuts toasted in ghee can be added.

Aval Payasam

Aval /Poha - 1/2 cup
Jaggery -1/4 cup
Milk - 2 1/2 cups (boiled)
Ghee - 2 1/2 tsp
Cashew nuts -5-6
Cardamom powder -1/4 tsp
Raisins - 8-10

1. Heat a tsp of ghee in a pan and fry raisins and cashew nuts separately. Keep it aside.
2. If jaggery has impurities, dissolve it in little water and filter it.
3. Heat ghee in a pan, add aval and fry till it changes color.
4. Add boiled milk to the aval, simmer and cook till milk reduces a little. Simultaneously aval will also become soft.
5. Then add jaggery, cardamom powder, saffron, mix well and switch off the flame immediately.
6. Garnish with cashew nuts and raisin and serve hot or cold.

Note- Once you add jaggery, you should not heat or boil the milk as there are chances of the milk curdling

Oats Payasam

Quick cooking Oats – 1 cup
Jaggery – 200gms
Medium thick coconut milk – 2 cups
Thick coconut milk – ½ cup
Crushed cardamom – 2
Cashew nuts,raisins – 1 tbsp
Coconut bits (optional) – ⅓ cup
Ghee – 1 tbsp

1. Add ⅓ cup water to the jaggery and melt it. Strain the melted jaggery.
2. Add oats to the strained jaggery. Cook till the jaggery is dried up.
3. Add medium thick coconut milk, bring it to a boil. When it starts to thicken, add crushed cardamom and thick coconut milk. Stir well. Cook on low flame for 5 mins.
4. Heat ghee in a pan and fry the cashews and coconut bits, till it turns golden brown. Add this to the payasam and serve hot.

Semiya Payasam

Ingredients

• Vermicelli- 1 cup
• Milk- 1 liter
• Ghee- 2 tbsp
• Condensed Milk - 1 tin (diluted in two tins of water)
• Cardamom- 2 crushed
• Raisins- 1 tbsp
• Cashew nuts- 2 tbsp (halved)

Preparation

1.  Heat ghee in a heavy pan. In low heat fry cashew nuts and raisins. Take off heat. Remove them and keep aside.

2. In the same ghee, fry vermicelli to light brown. Boil milk, add vermicelli and cook. Add cardamom to the mixture to enable the flavours to infuse into it.

3. When the semia is fully cooked, add the diluted condensed milk to it and keep stirring to ensure it doesn’t settle at the bottom and burn.

4. Continue stirring till it reaches the required consistency. Remove from fire. Sprinkle fried cashew and raisins on top.

Note

• If you are not using condensed milk, you will need 2 litres milk, 1/2 cup sugar for 1 cup vermicelli. The milk has to be boiled stirring continuously, till it reduces to 3/4th of the original quantity.
• To bring it to the desired consistency, add water or milk to thin it. Else, keep stirring on low heat to thicken it.