Paalada Paayasam/ Paalada Pradhaman/ Palada Payasam



I have been away from this space for almost a month now. Trust me, it was not easy. My camera went for repair and the waiting was really frustrating.
I was looking forward to get it back. The happiness was short lived when I realised that it was still not functional. Thankfully J understood my predicament and offered to buy me a new camera. Woo hoo !! I am back in my happy place. To celebrate the joy, I decided to make Paalada Paayasam, a traditional Kerala sweet, which holds an important place in Sadya.
In the olden days, the process of making Ada, an integral ingredient of the dish, was cumbersome. It involved soaking raw rice, drying, grinding, mixing, steaming etc. Nowadays, thanks to the availability of readymade ada, all one has to do, is to soak the ada and then get on with rest of the process. While we were posted in North India, ready made ada was not easily available. Once in a while, I dared opting for the good old process of making homemade ada. Even though the process was time-consuming, the satisfaction of being able to make it, cannot be expressed in words.
This time, I decided to go for the traditional way. This yielded approximately 200 grams of ada. If you wish to save time, you could use readymade Palada.

Paalada Paayasam/ Paalada Pradhaman/ Palada Payasam

Paalada Paayasam, a traditional Kerala dessert, which holds an important place in Sadya.
Course Desserts
Cuisine kerala


  • 1 cup Raw rice
  • as required Water
  • a pinch Salt
  • 1 teaspoon Butter Clarified
  • as required Banana leaves

For the Paayasam

  • 4 cups Milk Boiled
  • 1 cup Sugar (or more)
  • 1/4 teaspoon Cardamom powder


  • If using readymade ada, soak the ada in hot water and keep aside for 30 minutes. Drain and rinse with cold water a couple of times to remove the starch.

Preparation of Ada

  • Soak the rice for 2-3 hours.
  • Drain the rice and spread on newspaper to get rid of the moisture.
  • Once dry, grind to a fine powder.
  • Add enough water to form a thick paste.
  • Add a pinch of salt and ghee and mix well.
  • Wilt the banana leaf by holding over the flame.
  • Grease the leaf pieces.
  • Pour a spoonful of the batter on one end of the leaf.
  • Take the leaf on the palm of your hand and tilt your hand, so that the batter slides and spreads all over the leaf.
  • Carefully roll the leaf and place on a steamer.
  • Continue the process till the batter is used up.
  • Steam these rolls for approximately 5 minutes or till the batter firms up.
  • Remove the leaf and cut the ada into small pieces.

Preparation of the Paayasam

  • Put the ada into a pan.
  • Pour the boiled milk into it.
  • Cook on low flame, stirring continuously, till the mixture thickens.
  • Add sugar and mix well.
  • Simmer for another 5 minutes.
  • Add cardamom powder and mix well.
  • Serve warm.

%d bloggers like this: