Palada Pradhaman

Steaming hot Palada Pradhaman


Palada – 3/4 cup ( I used Eastern palada)

Jaggery – 3 cubes/ to taste

Ghee – 3 tbsp + 1 tbsp

Thin coconut milk (randaampaal) – 3 cups (/ add 5 heaped tbsps of coconut milk powder to 3 cups of lukewarm water)

Thick coconut milk – 1/4 – 1/2 cup / use 2 heaped tbsp of coconut milk powder + 1/4 cup o lukewarm water

Powdered cardamom – 1/4 – 1/2 tsp

For toasting:-

Ghee – 1 tbsp

Cashews – 1 tbsp

Raisins – 1 tsp


Wash the ada several times; cook it adding 3 cups of water & 1 tbsp of ghee. I cooked the ada on very low heat for 7 minutes after the first whistle. Open the cooker when the pressure completely subsides; pour plenty of cold water into the cooked ada & strain it.

Melt the jaggery adding little water & strain it to remove any dirt. Add ghee & cooked ada to the melted jaggery & bring to a boil. Cover cook on medium low heat for 30 minutes stirring occassionally tilll the mixture turns dry.

Add the thin coconut milk & cook on medium low heat for 10 minutes/ till the payasam thickens. Finally add the thick coconut milk & the powdered cardamom; mix well & remove from heat.

Heat 1 tbsp of ghee & toast the cashews & raisins; pour this over the payasam. Keep the payasam covereed for 2 hours till it has reached the PATHRAPAAKAM.

Note:- You can also add cooked sago to this payasam.

This entry was posted in Onasadhya, Payasam, Sweets, Traditional Kerala dishes. Bookmark the permalink.

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