Palada Payasam (Rice Flakes Kheer / Pudding - Kerala style)

 

          Palada Payasam or Kheer is a traditional Kerala style dessert made of milk, sugar and small rice flakes that is called Ada in the local lingo. This must try recipe is very popular during Onam and Vishu festival. Sugar can be substituted with jaggery if you wish. 

          This was my first try and it turned out very yummy. I simply loved the texture of this dessert. Garnish with dry fruits of your choice and enjoy it warm or chilled. So do check out the step by step pictorial recipe to prepare this regional festive dessert.

• 3 cups full fat milk
• 1 tsp. ghee
• 1/4 cup ada (rice flakes)
• 1/4 cup sugar / jaggery or to taste 
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2 tbsp. raisins, soaked in warm water
• 2-3 tbsp. dry fruits

          Wash the rice ada (flakes) well and soak in hot water for 15-20 minutes to soften them. By then it will swell up. Then strain and keep aside for a couple of minutes for the water to drain completely.

          Heat ghee in a pan and sauté the soaked ada for a minute and keep aside. In a saucepan, bring the milk to a boil and simmer till it is slightly reduced. 

          Now add the sautéed ada, sugar, cardamom powder, soaked raisins and saffron. Simmer till the rice ada is soft, but not mushy. Stir at intervals so that it does not stick to the bottom of the saucepan.

          When the payasam has thickened to a desired consistency and has turned creamy, switch off the flame. Garnish with dried fruits of your choice and serve at room temperature or chilled.

Note - 

1.  Vegans can opt to make this payasam with almond or soy milk and replace ghee with cashew butter.

2.  Those on a diabetic diet can opt to use red rice ada, skimmed milk and stevia instead of sugar or jaggery. 

                                   Wash the rice ada well & soak in hot water for 15-20 minutes.

                                   It will swell up. 

                                Then strain and keep aside for a couple of minutes.

                       Heat ghee in a pan & sauté the soaked ada for a minute & keep aside.

                      In a saucepan, bring the milk to a boil & simmer till it is slightly reduced. 

                      Now add the sautéed ada, 

                         followed by the sugar, cardamom powder, soaked raisins & saffron. 

                         Simmer till the rice ada is soft, but not mushy. 

                      When the payasam has thickened to a desired consistency & has turned 

                      creamy, switch off the flame. 

              Garnish with dried fruits of your choice & serve at room temperature or chilled.