Palada Pradhaman (Sweet Rice Flakes) Recipe: A Traditional Kerala Delight
If you’re a fan of traditional Indian desserts, especially from South India, then Palada Pradhaman must top your list. Also known as Palada Payasam, this delicious dish is a rich, creamy rice flakes pudding made with milk and sugar, often flavored with ghee and cardamom. It’s one of the most beloved desserts served during Kerala’s grand festival, Onam. In this detailed blog post, you’ll learn everything about how to make Palada Pradhaman, its significance, variations, and a full step-by-step guide for an authentic experience.
What is Palada Pradhaman?
Palada Pradhaman is a traditional Kerala dessert made using sweet rice flakes, full-fat milk, sugar, and sometimes condensed milk to enhance the richness. The term “Palada” comes from “paal” (milk) and “ada” (rice flakes), and “Pradhaman” refers to a special kind of payasam or pudding in Malayalam cuisine.
This dessert is especially popular during Onam Sadhya, the grand vegetarian feast served on a banana leaf. It’s a sweet ending to a delicious meal and holds a special place in every Malayali’s heart.
Ingredients Required for Palada Pradhaman Recipe
To prepare a basic yet authentic Palada Pradhaman, you’ll need the following:
- 1/2 cup palada (rice flakes)
- 1 litre full cream milk
- 3/4 cup sugar (adjust to taste)
- 2 tablespoons ghee
- 1/2 teaspoon cardamom powder
- A few cashews and raisins (optional)
- Water (for soaking)
- Condensed milk (optional for a richer version)
Step-by-Step Guide: How to Make Palada Pradhaman at Home
Here’s a detailed step-by-step guide on how to prepare Palada Pradhaman at home without using a pressure cooker.
Step 1: Preparing the Rice Flakes (Ada)
- Soak the palada (rice flakes) in hot water for about 20–30 minutes.
- Drain the water and rinse under cold water to prevent sticking.
Step 2: Boiling the Milk
- In a heavy-bottomed pan, bring the milk to a boil.
- Simmer on low flame until it reduces slightly, stirring occasionally to avoid burning.
Step 3: Cooking the Ada
- Add the soaked and drained rice flakes into the milk.
- Let it cook on a low flame for 30–40 minutes until the ada is soft and the milk thickens.
- Stir continuously to avoid sticking.
Step 4: Adding Sugar and Flavors
- Add sugar and stir until it dissolves completely.
- Add cardamom powder for that authentic aroma.
- Optionally, you can add condensed milk for a richer taste.
Step 5: Garnishing (Optional)
- Heat ghee in a small pan and roast cashews and raisins.
- Add them to the payasam and mix well.
Tips for the Best Palada Pradhaman
- Use full-fat milk for a creamier texture.
- Stir frequently to prevent the milk from burning or curdling.
- Adjust sugar as per your taste preference.
- Soak the ada properly to ensure it cooks well.
Variations of Palada Pradhaman
- Palada Pradhaman with Jaggery:
- Replace sugar with melted jaggery for a rustic flavor.
- Adds a deep brown color and caramel taste.
- Palada Pradhaman with Condensed Milk:
- Reduces cooking time and enhances richness.
- Pressure Cooker Method:
- Though traditional recipes avoid it, some use a cooker for quicker preparation.
- Vegan Palada Pradhaman:
- Use almond or coconut milk and jaggery for a dairy-free version.
Palada Pradhaman vs. Other Kerala Sweets
Kerala cuisine boasts of a variety of payasams like:
- Parippu Payasam (made with lentils)
- Semiyan Payasam (vermicelli-based)
- Ada Pradhaman (jaggery-based with coconut milk)
What sets Palada Pradhaman apart is its simplicity and richness, making it a favorite Onam special dessert.
Why Palada Pradhaman is a Must for Onam Sadhya
No Onam Sadhya is complete without Palada Pradhaman. Its smooth texture and subtle sweetness offer the perfect finale to the rich and spicy dishes served during the feast. It’s also made during other festive occasions, temple rituals, and weddings.
Frequently Asked Questions
1. Can I make Palada Pradhaman in advance?
Yes, you can make it a day in advance. It thickens when cooled, so add a bit of warm milk before serving.
2. Is Palada Pradhaman healthy?
It’s a dessert, so enjoy it in moderation. You can use less sugar or opt for jaggery to make it a bit healthier.
3. Can I store leftovers?
Store in the refrigerator for up to 2–3 days. Reheat with some milk before serving.
4. What are rice flakes?
Rice flakes or ada are dried rice pieces, available in most Indian grocery stores, especially in South India.
Final Thoughts
Making traditional Palada Pradhaman is not just about cooking—it’s a journey into Kerala’s rich culinary culture. Whether you’re making it for Onam, a special occasion, or simply to indulge your sweet tooth, this dish is a guaranteed hit.
From understanding the ingredients to trying different variations like Palada Pradhaman with jaggery or Palada Pradhaman with condensed milk, there’s something for everyone to explore.
So next time you’re in the mood for a South Indian sweet dish, treat yourself and your family to a bowl of this authentic Kerala payasam—you won’t regret it!
Let us know in the comments if you’ve tried making this, or share your own tips and variations. Happy Cooking!
1. What is Palada Pradhaman made of?
Palada Pradhaman is made from rice flakes (palada), full-fat milk, sugar, cardamom, and ghee. Optionally, you can add condensed milk, cashews, and raisins for extra richness and flavor.
2. Is Palada Pradhaman the same as Ada Pradhaman?
No, they are different. Palada Pradhaman is made with milk and sugar, while Ada Pradhaman is typically made with jaggery and coconut milk, giving it a darker color and deeper flavor.
3. Can I use jaggery instead of sugar in Palada Pradhaman?
Yes, replacing sugar with jaggery gives the dessert a richer, earthy flavor and is a common variation. It will slightly change the taste and color of the dish.
4. Can I use condensed milk in the recipe?
Absolutely! Condensed milk can be added for enhanced sweetness and a creamier texture. Just reduce the amount of sugar accordingly.
5. Where can I buy palada (rice flakes)?
You can find palada in Indian grocery stores, especially those that stock South Indian products. It’s also available online under the name “Palada,” “Ada,” or “rice flakes for payasam.”
6. How long can Palada Pradhaman be stored?
It can be stored in the refrigerator for up to 2–3 days. Reheat with a little milk before serving, as it tends to thicken when cold.
7. Can I make it vegan?
Yes, for a vegan version, replace dairy milk with coconut milk or almond milk and use jaggery instead of sugar. Skip the ghee or use vegan butter.
8. Is Palada Pradhaman gluten-free?
Yes, Palada Pradhaman is naturally gluten-free as it is made with rice flakes and does not contain wheat or other gluten-containing grains.
9. Is it necessary to soak the rice flakes before cooking?
Yes, soaking helps soften the palada and ensures even cooking. Soak in hot water for 20–30 minutes before using.