How To Make Palada Payasam

Onam is the biggest festival of all Malayalee. Onam is in the month of Chingam (which will start soon). It is believed that Kerala was ruled by the kind king Mahabali. He got the blessing of Lord Vishnu to visit Kerala once in a year. That day is celebrated as Thiruvonam. Onam is a 10-day celebration starting from ‘Atham’. Have you heard the Athachamayam celebrations in Thripunithura? This day is the beginning of Onam celebration. On the 10th day, every Malayalee expect their former ruler Mahabali to visit their homes.

Onam is a colourful festival. Flower arrangement and Onam sadya (food) are one of the main attractions in Onam days. On Thiruvonam, Onam sadya is the main thing. All family members gathered together to cook and make Onam sadya. In Onam sadya, the Payasam or desert is the hero. There are different varieties of Payasams. No Malayalee can say no to Payasam and also the people who know the taste of Payasam, are not going to say no to it. Here we are going to share the cooking process of how to make delicious Onam special Palada Payasam.

First, let’s goes through the ingredients for Palada Payasam

•    Rice Ada: 1 cup/ 225 grams

•    Sugar: 170-225 grams

•    Boiled Milk: 6 cups or 11/2 ltrs

•    Ghee: 2 tablespoon

•    Cardamom Powder: ¼ tablespoon

•    Cashew nut: 50 grams

•    Raisins: 50 grams

•    Water: 2 cups

Well, we have gone through the ingredients now what?? Ha Ha lets cook.

• First wash the readymade Ada, the king in the Palada Payasam.

• Boil the milk and set it aside. After this take a pan and boil some water in it. Let it boil deeply and turn off the fame. Put the washed Ada into the boiled water and cover it with a plate for 20 minutes.

• After 20 minute your Ada will be in a sticky way. Drain this water and pour cold water to Ada to remove the excessive stickiness. Pour cold water until the excessive stickiness is gone. Let it be in the water until you add it to Payasam.

• Put the Uruli or heavy bottomed vessel on the flame and pour 1 tablespoon of ghee to the vessel. Turn the flame to medium level heat. Add sugar to the ghee and let it melt with ghee.

• Now take our King, our Ada and put it into the Uruli and roast it until it turns into a light golden colour. Mix the Ada well with the sugar ghee mixture.

• Then pour boiled milk to the Uruli that contains the mixture of Ada, sugar and Ghee. Stir well, boil the milk until it turns into a pale pink colour and it will become thick. Don’t forget to cardamom powder to it.  Payasams are always thick and it will not run like water. So keep this in mind and stir well until you feel it is thick enough.

•  After you made your thick Palada Payasam garnish it with the raisins and cashew nuts. For this boil a pan with some ghee and roast the washed raisins and cashews in it. Then pour this raisins and cashews with the remaining some ghee to the Palada Payasam.

Now your Onam Special Palada Payasam is ready to serve. Don’t forget to try this at home and share this easy method to your family and friends. You can expect more Onam special items here so stay tuned….