Palada Payasam – Kerala’s Traditional Rice Ada Milk Dessert

Palada payasam is a Kerala dessert made with rice ada, milk and sugar. Slow simmering gives it a pale pink colour and a caramel-like flavour that deepens as the milk reduces.

Ingredients

• 1/2 cup rice ada
• 1 litre full-fat milk
• 3/4 cup sugar, or to taste
• 2 tablespoons condensed milk, optional
• 1/2 teaspoon cardamom
• 1 tablespoon ghee and cashews, optional

Method

1. Rinse ada and cook it in boiling water until soft. Drain and rinse again.
2. Bring milk to a gentle boil in a heavy pan, then simmer while stirring until slightly reduced.
3. Add ada and sugar and cook on low heat until the payasam thickens and turns lightly pink.
4. Stir in cardamom and optional condensed milk. Garnish with ghee-fried cashews if desired.

Tips and storage

Use low heat and scrape the bottom often to prevent scorching. The payasam thickens as it cools; refrigerate for up to 3 days and loosen with warm milk when reheating.

More Indian festive desserts

For more regional sweets, explore our South Indian recipes, try Sandesh, or browse Gajar Ka Halwa. For a temple connection, see Ambalapuzha Krishna Temple.