Palada Pradhaman – A Divine Kerala Dessert
Palada Pradhaman is a traditional Kerala dessert made with rice ada, milk, and cane jaggery, offering a rich and creamy texture with a delicious caramel-like sweetness. This payasam (kheer) is often prepared during Onam, Vishu, and special occasions, making it a must-have treat for those who love authentic South Indian sweets.
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Why Palada Pradhaman?
Palada Pradhaman stands out for its luxurious texture and natural sweetness from cane jaggery. Unlike regular payasam made with sugar, this version offers a healthier alternative without compromising on taste. The slow cooking process allows the flavors to blend beautifully, making it an irresistible treat for dessert lovers.
Ingredients
To make the perfect Palada Pradhaman, you’ll need:
1 cup Rice Ada – The main ingredient that gives the payasam its signature chewy texture
4 cups Full-Fat Milk – For a rich and creamy consistency
½ to ¾ cup Cane Jaggery – Adjust sweetness as per taste
2 tbsp Ghee – Optional, for added flavor and richness
1 tsp Cardamom Powder – For a delightful aroma (optional)
Cashews & Raisins – Fried in ghee for garnish (optional)
Step-by-Step Recipe
Step 1: Preparing the Rice Ada
Take 1 cup of rice ada in a bowl and add hot water. Let it soak for 15 minutes.
Drain and rinse with cold water to remove excess starch and prevent stickiness. Let it sit for 10 minutes.
The ada should be soft yet chewy—neither too hard nor mushy.
Step 2: Cooking the Milk Base
In a heavy-bottomed pan, heat 4 cups of milk on medium flame. Stir occasionally to prevent burning.
Once the milk starts reducing slightly, add the soaked rice ada and let it cook slowly.
Step 3: Preparing the Jaggery Syrup
In a separate pan, melt ½ to ¾ cup cane jaggery with a little water.
Strain the jaggery syrup to remove impurities.
Step 4: Bringing It All Together
Add the jaggery syrup to the milk-ada mixture and stir continuously.
Let it cook on low flame until the payasam thickens and reaches a rich, creamy consistency.
Add cardamom powder (if using) for extra aroma.
Step 5: Final Touches & Garnishing (Optional but Recommended)
Heat 2 tbsp ghee in a pan and fry some cashews and raisins until golden brown.
Mix them into the Palada Pradhaman for an extra layer of richness and crunch.
Serving Suggestions
Serve warm for a comforting treat or chilled for a refreshing dessert.
Pair it with a banana leaf meal for an authentic Kerala experience.
Why Use Cane Jaggery Instead of Sugar?
Using cane jaggery instead of refined sugar enhances the taste, texture, and health benefits of Palada Pradhaman. Jaggery adds a deep caramel-like flavor and contains essential minerals, making it a healthier alternative.
More Tasty & Healthy Recipes
If you loved this recipe, explore more traditional and healthy dishes on Kaimurukku YouTube Channel. Whether you’re looking for authentic Kerala sweets, healthy snacks, or simple home-cooked meals, this channel has something special for every food lover!
Final Thoughts
Palada Pradhaman is more than just a dessert—it’s a celebration of flavors and traditions. With just a few ingredients and simple steps, you can create a dish that’s rich, flavorful, and absolutely divine. Try this recipe today, and don’t forget to share your experience!
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