Palada payasam

Deliciousness in every mouthful..

IMG 20160927 185757 1200x890 - Palada payasam

While I’m enjoying my vacation in Kerala, how could I ever miss out on one of the tastiest sweet treats from the land of payasams. – “The palada payasam”. This is my favourite one amongst the n number of payasams from this porridge land. Attending any marriage in Kerala, what I look forward to the most is the palada served at the end of the traditional luncheon / sadya. 

My mom vaguely recollects her childhood days when Ada used to be made at home by thinly spreading rice flour batter on banana leaves which was then thinly rolled, tied, steamed and then cut into desired squares using moulds. These Ada squares were then cleaned in fresh cold water and kept aside for using in the Payasam. So palada payasam making was a really long and time consuming affair. Nowadays, this process has become a lot easier due to the availability of ready to use Ada.

Onam is round the corner, and is never complete without a Palada payasam. So today I’m going to show you how Palada Payasam is made at my home using rice Ada. –

Palada payasam recipe

Cooking time: 1 hr.


( Have taken 1 cup=240 ml.)

  • Milk – 1.5 ltrs.
  • Rice Ada – 100 gms.(3/4th cup)
  • Sugar – 1 3/4th cup
  • Water – 1/2 ltr.
  • Ghee (clarified butter) – 2 tbsp.


  • Take Ada in a colander and clean under running water.
  • Soak the cleaned Ada in hot water for 15 mins.
  • Drain and keep aside.
  • Take ghee in a wide and thick bottom pan.
  • Once the ghee is well heated, add water and bring to boil.
  • Now add milk and stir without the milk burning at the bottom of the pan.
  • Bring this to boil and simmer with continuous stirring.
  • Now add Ada to the milk and continue stirring.
  • Once the Ada is well cooked, add sugar. (well cooked Ada should retain a slightly tough texture).
  • Keep cooking till the sugar is well infused in to the milk and all the water from the sugar evaporates.
  • Continue stirring till the milk reduces to a thick consistency.
  • Take off the heat once the payasam becomes a light pinkish in colour.
  • The payasam will taste best when rested for a minimum of 2 to 3 hrs. before serving.


  • If you buy a ready to use Ada packet, the initial steps of cleaning and soaking the Ada could be skipped and could be directly added to milk.
  • Add sugar only after the Ada is cooked to the desired texture as the addition of sugar stops further cooking of Ada.
  • Maintain low heat throughout the process.
  • Stirring at regular intervals is very important, else the milk might burn at the bottom of the pan.

Recipe steps:

1. Take Ada in a colander and clean under running water.

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2. Soak the cleaned Ada in hot water for 15 minutes. Drain and keep aside.

Palada payasam

3. Keep a wide and thick bottom pan on heat and add ghee to it.

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4. When the ghee is hot enough, add water.

Palada payasam

5. Bring water to boil and add milk.

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6. Let the milk come to a boil and let it simmer with continuous stirring.

Palada payasam

7. Add Ada to the simmering milk and keep stirring.

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8. Continue stirring till the Ada is cooked. 

Palada payasam

9. Add sugar and cook till it is well infused into the milk and all the water from the sugar evaporates.

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10. Keep cooking till the milk gets pale pink in colour and thicker in consistency.

Palada payasam

11. Remove from heat and rest for a good 2 to 3 hrs. before serving. Serve warm or chilled.

Palada payasam



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