Palada Pradhaman is one of those desserts that brings back childhood memories with every spoonful. This traditional Kerala sweet dish is what you’ll find on every Onam feast table. The combination of soft rice ada swimming in sweet, cardamom-scented milk creates pure magic. What makes this recipe special is how simple it is to make at home. You don’t need any fancy techniques or hard-to-find ingredients. Just patience and love, like all the best comfort foods deserve.
About the Recipe
This recipe brings the authentic taste of Kerala right to your kitchen. Palada Pradhaman might sound fancy, but it’s actually quite forgiving for home cooks. The rice ada gives it a unique texture that’s different from regular rice pudding. What I love about this dessert is how it tastes even better the next day. The flavors meld together beautifully overnight. Plus, you can make it ahead for parties or festivals, which is always a bonus when you’re cooking for a crowd.
Why You’ll Love This Recipe
First, it’s incredibly versatile – serve it hot on cold days or chilled during summer. The texture is surely divine with those tender rice flakes creating little pockets of sweetness. Your house will smell amazing while it’s cooking, thanks to the cardamom and ghee. It’s also a great way to introduce your family to South Indian desserts if they’re new to this cuisine. The recipe is flexible too – you can adjust the sweetness to your taste. And let’s be honest, anything made with milk, ghee, and cardamom is bound to be comforting and delicious.
Palada Pradhaman
Cooking Tips
Don’t skip soaking the rice ada properly – it makes all the difference in texture. When pressure cooking, keep the flame on medium to prevent the milk from curdling. Stir gently while thickening to avoid breaking the ada pieces. The pradhaman will continue to thicken as it cools, so don’t worry if it seems a bit thin initially. Toast your cashews and raisins until golden for the best flavor.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes to prepare. Serve in small bowls as it’s quite rich. Store leftovers in the fridge for up to 3 days. The pradhaman thickens when cold, so you might want to add a splash of milk before reheating. It tastes great both ways – warm and comforting or cool and refreshing.
Similar Recipes
- Rice Kheer
- Payasam
- Semiya Payasam
- Carrot Halwa
- Pal Payasam
Nutrient Benefits
This dessert provides good amounts of calcium and protein from milk. Rice ada gives you energy-boosting carbohydrates. Cashews add healthy fats and protein to the mix. Cardamom aids digestion and adds wonderful aroma. While it’s without a doubt a treat, the milk base makes it more nutritious than many other desserts. The ghee provides fat-soluble vitamins too.
Palada Pradhaman
Ingredients
- 1/2 cup Rice Ada (or Rice Flakes (rice ada is available readymade))
- 2 cups Milk
- 1/2 cup Sugar
- 2 tsp Ghee
- 4 Cardamoms (broken)
- Cashew Nuts (few)
- Raisins (few)
Instructions
- Heat a pan of water over medium flame and bring to a boil.
- Add the rice ada and soak for 20 to 30 minutes.
- Drain and refresh under cold running water 2 to 3 times.
- Drain completely.
- Transfer to a bowl.
- Add milk, sugar, cardamoms and pressure cook over medium flame.
- Pressure cook until 1 whistle and remove from flame.
- Transfer to a pan and place it over medium flame.
- When it starts to thicken, switch off the flame.
- Heat ghee in a pan.
- Fry the cashew nuts and raisins for 30 seconds.
- Add to the pradhaman on top.
- Serve hot or chilled.
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Frequently Asked Questions
Can I use regular rice instead of rice ada?
Rice ada works best because it has the right texture and cooking time. Regular rice takes much longer to cook and won’t give you the same creamy consistency. You can find rice ada at Indian grocery stores or online.
What if my pradhaman becomes too thick?
Just add a little warm milk and stir gently. The consistency should be creamy but pourable. Remember, it thickens more as it cools, so keep it slightly thinner than your desired final consistency.
Can I make this recipe vegan?
Yes. Replace regular milk with coconut milk or any plant-based milk. Use coconut oil instead of ghee. The flavor will be different but still delicious. Coconut milk actually makes it more traditional to Kerala cuisine.
