Palada Pradhaman is a traditional dessert dish from Kerala. The main ingredients are milk and rice flakes. The difference between pal payasam and palada pradhaman is that the rice flakes are used in palada pradhaman. Rice flakes are prepared in advance with a unique procedure and used for this kheer. Now a days, rice ada or rice flakes are readily available in store. Even here in the U.S.A, we get it in Indian stores. I used the store bought rice ada to prepare this kheer. Though the procedure of preparing Paal Payasam and Palada Pradhaman are almost the same, the rice ada gives a unique taste and texture of the rice ada when cooked is really yummy. Try this and let me know. Here you go…
Ingredients:
Palada or rice ada – 1/3 cupWhole milk – 4 cupSugar – 1 cup (adjust to taste)Cardamom – 3 podsa pinch of saffronMethod of Preparation:
Wash and soak rice ada in warm water for 15 minutes.Drain rice ada and add it to to the pressure cooker along with milk, sugar and saffron and let it cook for 20 minutes or until the rice flakes are completely cooked over medium heat.Don’t forget to put on the cooker whistle.Turn of the stove and let the pressure come down. Open the pressure cooker lid and check.Milk would have turned light pink. If you want it to be thicker, let it boil over medium heat for 10 more minutes.Add powdered cardamom and mix well.Serve hot.
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