Palada Payasam/Palada Pradhaman

OLYMPUS DIGITAL CAMERAOne of the most famous Kerala sweet is “PALADA PAYASAM”. Palada payasam is made using rice ada. This is a very common delicacy prepared in almost all Kerala households during festivals like onam and many special occasions. I literally fell in love with the taste and the pinkish colour when Sunil got it for me. I did try this payasam a couple of times but failed to get the taste which I initially had when I relished it for the first time. Like any other person I googled many websites which showed me the same process which I had previously followed. Then one fine day, I saw a video on YOUTUBE and BINGO!!! Got it right šŸ™‚ Initially when I tried, I just added milk, rice ada and sugar. But after I followed the other step, I got things right. The payasam was very creamy and pinkish in colour. I discovered that the pink colour comes from the caramelised sugar we add at the end. Traditionally, we do not use cashews or raisins but to make it more rich I have added.

You can also look at my posts on Vermicelli payasam, Gajrela, Gulab jamoon, Bread pockets in RasmalaiĀ Ā carrot payasam


For payasam:

Rice ada – 100 gms

Milk – 1 lts

SugarĀ – 1/2 cup

Condensed milk – 3 tbsp

Cashews –Ā a few broken

Raisins – a few

Blanched almonds – a few

Cardamom powder – 1 tsp

For Caramelising sugar:

Sugar – 3 tbsp


Part 1 : Make payasam

Part 2 : Caramelise sugar and add

Part 1 : Making payasam

  • In a large heavy bottom pan, Heat milk.
  • Bring this to boil
  • Simmer the gas to the lowest
  • Meanwhile, wash rice ada thoroughly twice or thrice and soak it for 10 minutes only. Drain and discard the excess water.
  • Add rice ada to the boiling milk and stir well
  • Add sugar and condensed milk.
  • Continue cooking
  • Stir at regular intervals
  • Add cardamom powder, cashews, raisins and almonds
  • Stir well and cook till rice ada cooks completely

Part 2 : Caramelise sugar and add

  • In a non stick pan, add sugar and let it caramelise.
  • Do not disturb the sugar with spoon when it caramelises. You can shake the pan so that sugar crystals evenly caramelise
  • Do not keep the flame on high when you caramelise. This will only burn the sugar and gives a bitter caramel
  • Once the sugar caramalised, slowly pour it in your palada payasam but simultaneously with the help of a whisk to mix it thoroughly so that the caramelised sugar doesn’t crystallise in the payasam. The caramelised sugar should blend well in the payasam and the resultant will be a beautiful pinkish payasam.


  • You can roast the dry fruits in little ghee and then add them
  • You also can add 1/4 cup grated khoya to make it more rich
  • Do not forget to keep stirring the payasam Ā at regular intervals because rice ada has a tendency to stick to each other when cooking.

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