Palada Payasam - Kerala Style Palada Pradhaman Recipe In Pressure Cooker

Kerala palada payasam / Palada pradhaman recipe without condensed milk/milk maid using pressure cooker. Palada payasam is a creamy, rich Kerala payasam recipe that is made specially during festivals like Onam, Vishu. It is made with cows milk, sugar and ada (rice chips). 

Some people add condensed milk by reducing the quantity of sugar. But the traditional and authentic version is made by boiling and cooking ada in milk in a thick wide pan called Uruli in Malayalam. Milk gets reduced and becomes pink (pale rose) in color. This makes the payasam looks pink. But here I used store bought ada. I cooked the ada using pressure cooker and added in thickened, sweetened milk. It was very creamy and white not pinkish. It has become my favorite payasam now. Iam happy that I have tried Kerala's most popular Ada pradhaman and palada payasam for this year's onam sadya. Lets see how to make Kerala style palada payasam with step by step photo.

Palada payasam Recipe

Palada payasam using store bought ada made in a pressure cooker

Cuisine: Kerala

Category: Sweet

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 40 Minutes

Total time: 50 Minutes

INGREDIENTS
1 cup - 250ml

Store bought ada - 1/2 cup Sugar- 1/2 cup to 3/4 cup Full fat milk – 1 liter (OR cow's milk) Cardamom - 3 nos ( crushed) Cashews & raisins - few Ghee - 2 tbsp Salt -a pinch

METHOD

Wash and Soak the ada in hot water for 30 minutes & pressure cook it in medium flame for 1 whistle adding water twice the quantity of ada. Don’t worry even if ada turns slightly mushy because if you put them in milk ,it will separate. Remove the ada and set aside. Alternately, you can soak the small sized ada in hot water. Quantity of ada doubles after soaking. Wash the soaked ada in cold water and then add to boiling milk. You can skip pressure cooker step.  Boil the milk in a pan and keep stirring to avoid burnt bottom. Boil the milk till it reduces to half. Milk turns pale rose in color. Now add the cooked ada , boil and cook the ada in milk. Lastly add sugar and mix till it dissolves . Boil for sometime till the desired consitency is reached. If you wish you can add condensed milk at this stage by reducing sugar. Add cardamom powder and roasted nuts. Switch off the flame.  Enjoy !

Note

Adjust the quantity of sugar as per your taste. Use full fat milk for rich taste.

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Ada Pradhaman Recipe - Kerala Style Onam Payasam Recipes

Ada Pradhaman is an yummy, traditional Kerala style dessert recipe (Payasam recipe) that is made specially during Onam and Vishu. Onam sadya would not be complete without Ada pradhaman. Last year I tried Palada pradhaman by making homemade ada(Rice chips) using rice flour.

This time I found a packet of readymade ada in a nearby store. So I bought them and tried both palada pradhaman( with milk & sugar) and Ada pradhaman( with coconut milk & jaggery) recipes. My job became much easier with store bought ada. I referred Kitchentreats and few video for making Ada pradhaman. It came out very well. The flavor and taste of cooked ada with jaggery syrup and coconut milk was awesome. We had two bowls of this ada payasam after having the splendid Onam Sadya lunch. Color of this payasam may vary based on the color of jaggery. Some people also make it using Milkmaid / condensed milk or cows milk. But its not the traditional method. Ok, Lets see the preparation of Kerala style Ada pradhaman recipe.

Check out my Onam sadya lunch menu ideas and recipes herea !!

Ada pradhaman Recipe

Ada Pradhaman using store bought ada

Cuisine: Kerala

Category: Sweet

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Store bought ada - 1/2 cup Grated Jaggery - 1 cup Thin Coconut milk – 1/2 cup Thick coconut milk - 1 cup Cardamom - 2 nos ( crushed) Roasted coconut - 2 tbsp Cashews and raisins - optional Ghee - 2 tbsp Milk – as needed (optional)

HOW TO MAKE ADA PRADHAMAN - METHOD

Soak the ada in hot water for 30 minutes & pressure cook it in medium flame for 1 whistle adding water twice the quantity of ada. Don’t worry even if ada turns slightly mushy because if you put them in jaggery syrup,it will separate. Remove the ada and set aside.  Alternately, you can soak the ada in hot water for 30 minutes. Drain and wash in cold water to retain its shape. I follow this step if the ada is small in size. I use Double horse brand for small sized ada.  Chop a coconut slice into small pieces. Chop the cashews and roast everything in ghee. Adding nuts is optional. Add to the payasam at the end. Slice the coconut using the back of ladle or knife OR grate a medium sized coconut. Grind it adding 1 cup of water. Strain the thick coconut milk. This is first milk. Set aside. Again grind the mixture adding 1/2 cup of water and take the second milk. Keep aside. In a wide bowl, melt the jaggery and strain the syrup to remove the impurities. Add this syrup to the cooked ada. Boil well. Add the 2nd milk and boil for few minutes. Roll boil till its becomes thick and creamy. Lastly add the first milk. Lower the flame completely. Mix well , give one boil in very low flame if needed. Pradhaman should not roll boil after adding first coconut milk. It may curdle. So switch off the stove after adding the first milk..  Lastly add the crushed cardamom powder, roasted coconut pieces, cashews and raisins and add to the payasam. Ada pradhaman thickens as it cools down.  Enjoy !

Note

Adjust the quantity of jaggery as per your taste. Adding dark colored jaggery /Paagu vellam gives a nice color to this payasam. Adding cashews & dry grapes in optional. But don’t skip roasted coconut. Add more coconut milk  & ghee for rich taste.

Try this tasty ada pradhaman payasam for Onam and enjoy with your family !

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Fine Vermicelli Payasam(Semiya Kheer)Recipe

I made this payasam using fine vermicelli for the first time on our 10th anniversary last week.It was so rich and creamy with condensed milk/Milk maid.We loved it a lot and it was perfect for the celebration too.Whenever I see my fellow bloggers sharing recipes like kesari and payasam with fine vermicelli(Semiya in Tamil),I get tempted & kept searching for fine vermicelli in stores.Recently i went to Jayanagar 4th block with my friend.I found this vermicelli and took it immediately to try this yummy payasam recipe.Its an easy and quick Indian dessert recipe that can be made easily by beginners too.The consistency of this kheer can be adjusted according to your preference.You can make it thick like vermicelli pudding or thin like payasam/kheer adding more milk.I have used condensed milk here but its completely optional.For variations,u can mix cooked sago/Javvarisi in this payasam.It gives more taste and volume as well.Whatever may be the combo,the end result would be great.Lets see how to make this creamy fine vermicelli payasam recipe.

Fine vermicelli kheer/Payasam recipe

Kheer/Payasam recipe with fine vermicelli/Semiya

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Fine vermicelli - 1/2 cup ( 100 gms) Sugar - 1/3 cup Condensed milk - 2 tbsp Ghee - 1 tsp Boiled milk - 1.5 cups Water - 2 cups Cardamom – 2 nos Saffron threads-few Nuts - few ( Roast in a tsp of ghee)

METHOD

Take the vermicelli and break into pieces.Heat ghee in a kadai and roast the vermicelli for 2 minutes till golden. After roasting the vermicelli,add water to it. Cover and cook in medium flame for 5 minutes.It cooks quickly.So keep an eye so that it doesn't get burnt. Add sugar and mix well.Lastly add boiled milk,condensed milk and cardamom powder. Give a boil and switch off the flame.Add saffron threads at the end if needed. Roast the nuts in ghee and add to the payasam. Serve it warm or refrigerate and serve chill.Enjoy !

 

Enjoy a cup of payasam with your loved ones.It tastes yum !

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Easy Caramel Kheer/Payasam Recipe

My MIL shared this recipe with me after watching in a TV show hosted by Revathi Shankaran.Last week i made this payasam within 10 minutes for my Friday Pooja.This kheer recipe is only for Caramel lovers.It tastes very similar to “Lacto King” chocolate with a mild orange color & an awesome smell of caramel.Let me tell u what is caramel for beginners sake.Caramel is nothing but the sugar syrup heated until it turns brown.It is used as a flavouring or colouring for food or drink.But if you are a beginner,u should be very careful in making it.Over burning of sugar makes the caramel dark and bitter but if u do it patiently in low flame,u can achieve it right.When i browsed for this caramel payasam recipe after my MIL told about it,i found most of the recipes were with  basmati rice,aval/rice flakes and rice flour.But i tried a simple and easy version with milk & nuts as suggested by my MIL.So its like our usual Paal payasam/Milk kheer with caramel flavor.You can make this payasam instantly for your surprise guests.Moreover Holi festival is nearing our door steps.So u can plan and make it on Holi day ! I will try to share some more interesting recipes for HOLI.Stay tuned !
Check out my 15 payasam recipes if interested !
NB: The color & flavor of this kheer may slightly vary based on the color of caramel.The color of payasam in first pic & second pic looks slightly different due to the lighting.I clicked the same bowl under different settings.Pls don’t get confused.

Caramel Payasam/Kheer recipe

Milk payasam/Kheer recipe adding caramelized sugar & nuts !

Cuisine: Indian

Category: Sweet

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup = 200 ml Thick boiled milk - 1 cup ( Full fat milk) Sugar - 2 tbsp ( to caramelize) + 1 tbsp Condensed milk – little (optional) Mixed nuts - few tbsp(chopped & roasted in ghee) Ghee - 1 tsp ( to roast nuts)

METHOD

Boil milk and add 1 tbsp sugar to it.Chop nuts finely and set aside.(You can also add a tbsp of condensed milk instead of sugar.It will make this kheer richer & thicker) Take 2 tbsp of sugar in a kadai and mix in medium flame.It will start to melt as shown in the picture. Keep mixing in low flame. Now sugar would be melted completely.Keep the flame very low and keep stirring.Then it will turn golden brown like jaggery syrup.This is called Caramel.Keep the boiled milk ready in one hand.Add the milk as soon as the sugar is caramelized. Make sure flame is low throughout the process. As u add milk,it will raise and becomes frothy.Switch off the flame & mix well.Milk would turn slightly orange in color. Now roast the nuts in ghee and add to the payasam.Mix well and serve hot or refrigerate for 30 minutes and serve.It tastes delicious. NB: The color & flavor of this kheer may slightly vary based on the color of caramel.

Note

Please adjust the quantity of sugar based on your taste buds. I found 1 tbsp is just right for us.U can add 2tbsp to the maximum. Be careful while caramelizing the sugar because if u miss the correct stage,payasam will taste bitter. If u are a beginner,keep the flame completely low while making caramel. The total process takes around 4-5 minutes in very low flame. You can also add a tbsp of condensed milk instead of sugar.It will make this kheer richer & thicker.

Check out my 15 payasam recipes if interested !

Try this easy n quick payasam recipe for festivals or any special days.Tastes yum !

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Thinai Payasam Recipe/Foxtail Millet Kheer With Jaggery-Millet Recipes

Thinai arisi/Foxtail millet payasam in one of the easiest yet delicious recipe using millets.It tastes very similar to rice payasam/Arisi payasam.But one thing i should tell you is the yield.Just 1/4 cup of thinai/foxtail millet is enough to make payasam for 3 persons.Without knowing this,i made payasam with 1/2 cup of thinai and i got sooooo much i.e. nearly half of my big sized cooker.Now i am blinking how to empty it.So i just halved my quantity and shared the recipe here.This would be sufficient for 2-3 people.Ok,lets see how to prepare thinai arisi payasam recipe.
Check out my other millet recipes in this page.

Thinai arisi payasam/Foxtail millet kheer

Thinai arisi payasam/Foxtail millet kheer

Cuisine: Indian

Category: Sweet

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Thinai/Foxtail millet - 1/4 cup Grated jaggery - 1/2 cup Water - 1.5 cups Boiled milk - 1/2 cup Cardamom seeds - 2 nos Cloves - 1 no Mace - a small piece Edible camphor - a small pinch ( optional) Ghee – 1 tbsp + 1 tsp

METHOD

In a pressure cooker base,add a tsp of ghee.After its heated,add the thinai arisi and roast it well till u get a nice aroma & as u roast,thinai becomes non-sticky.Add the mentioned water and pressure cook in low flame for one or two whistles.Open the cooker & mash it well. In the mean time,grate the jaggery and add 1/4 cup of water to cover it. Let it melt.Strain the syrup and add it to the cooked & mashed thinai.Allow it to boil.Add some water if needed. After the raw smell of jaggery goes off,switch off the flame & add the crushed cardamom powder.Roast clove,cashews & mace.Powder the mace and add everything to the payasam.Mix well.Now add the boiled milk.Finally add a small pinch of edible camphor if needed.Garnish with roasted cashews and serve ! Enjoy !

Note

Generally 3 cups of water is enough to cook 1 cup of thinai.i.e ratio is 1:3.Here i used 1:6 ratio of thinai & water as i wanted the payasam to be thin. This payasam will tend to thicken as time proceeds.So keep some milk reserved. As i mentioned in my write-up,the yield of the payasam will be more.So adjust accordingly.

Make this thinai arisi payasam,offer God & enjoy.It tastes awesome !

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SHAVIGE PAYASA RECIPE/VERMICELLI KHEER-KARNATAKA RECIPES

Actually I wanted to share Karnataka style Holige as Varamahalakshmi festival recipe. But unfortunately I couldn’t make it as I expected. Next to holige, people in Karnataka make this shavige payasa for most of the festivals. So I thought of posting this simple and quick fix dessert recipe, vermicelli kheer on this auspicious day. In Tamil nadu, we make paal payasam aka semiya payasam in a similar way but we make it slightly watery in drinkable consistency. But here, people make it thick like vermicelli pudding in spoonable consistency. But tastes so good. U can make it rich by adding condensed milk(milk maid) or khoya/ kova. Some of my friends here add MTR badam milk mix to give a nice flavor, color and richness to this kheer. Ok, Lets see how to prepare this droolable shavige payasa.

Wish you all a very happy Varamahalakshmi festival. May we all get the blessings of Goddess Lakshmi on this wonderful day.

Shavige payasa/Vermicelli kheer recipe

Shavige payasa/Vermicelli kheer recipe for Varamahalakshmi festival - Simple n yummy Karnataka delicacy

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 240ml Roasted Vermicelli/Shavige/Semiya - 1/2 cup (100 gms) Boiled milk – 2.5 cups Water – 1 cup Sugar - 1/2 cup Crushed cardamom - 2 nos Cashewnuts and dry grapes - a fistful Saffron threads - few (optional) MTR Badam powder - 1 tsp (optional)

HOW TO MAKE SHAVIGE PAYASA - METHOD

Heat 1 tbsp of ghee in a pan. Roast cashews & Dry grapes.When grapes turn bulgy, remove & keep in a plate. In the same ghee, roast the vermicelli even if its roasted. It will enhance the taste. Boil 1 cup of water + 1 cup of milk in a wide bowl. When it comes to boil, add vermicelli. Let it cook in low to medium flame.After its well cooked, add sugar.  Mix well and boil for few minutes till all the sugar dissolves. Add the remaining milk  & MTR powder if using. Boil for few minutes. Lastly add cardamom powder, roasted cashews & dry grapes. Switch off the flame. This payasa will thicken once its cooled down. So adjust the quantity of milk. Refrigerate, cool n serve OR serve warm as you like. Enjoy !

Note

Adjust the quantity of milk as per the desired consistency. U can also add 2 tbsp of condensed milk or khova to get a rich taste. In that case reduce the quantity of sugar. Adding MTR badam powder is optional. But I have tasted in some of my friend’s houses. It tastes great with a nice flavor.

Do check out my Kerala style Paal Payasam, Bengali Chaler payesh & Tamilnadu style semiya payasam

Karnataka style Shavige payasa is ready to relish!

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