I saw this recipe long time back on a television show where Playback singer Kaushik Menon made this amazing Palada Pradhaman. This is my favorite Payasam / Pradhaman. I have a story behind Palada Pradhaman.
When I was young, we used to get a children’s magazine called Gokulam. One of the stories in that magazine long time back was about this Payasam. Here is the story. There was this boy in a small town in Tamilnadu who loved Payasam. He loved all kinds of Payasam. Milk based, lentil based – he loved it all. The only Payasam he never had was Palada Pradhaman. He always longed to try this one. He comes to know about a grand wedding where Palada Pradhaman was going to be served as the final dessert. Being summer holidays, he accompanies the wedding photographer as an assistant. So he could get to taste the Palada Pradhaman. On the wedding day the photographer tells the cook/chef that he would be the last to eat after taking all the photographs. But he wants everything on the menu served and asks the chef to keep his portion aside so he does not miss anything on the menu. The boy is happy. After the long session of photos after photos, finally they go and sit to eat. They are the last ones in the dining hall. Banana leaf was spread and the feast was served. Dessert time came. The Photographer stood up to go and wash his hands. The boy was like, Stop! Stop! Dessert has not come yet. The photographer said “Oh yeah! I am a diabetic. So I don’t take desserts. I told the chef to keep everything but dessert. Sorry I totally forgot about you.” The boys dreams were shattered. He rushed into the kitchen to get his share of Pradhaman. But to his disappointment all the Pradhaman was long gone and the empty Payasam copper vessel lay there. His Pradhaman hunt continued…..This story has stuck to me at the back of my mind. Every-time I eat Palada Pradhaman, I think about that little boy who never got to taste the Pradhaman that day. This Palada Pradhaman is for him.
We will be using store bought dried Ada to make our Payasam today. Wash Ada in running water. Soak it in boiling water for 20 minutes. The Ada should puff up after soaking.
In the mean time bring the milk to a boil. Once the milk is boiling, drain the Ada and add it to the pan. Let it boil for 5 minutes. Keep stirring, else the Ada will stick to the bottom.
Add in the sugar and condensed milk. Stir well.
Let the mixture boil for 5 more minutes until it becomes little thick. Switch off the flame.
Heat a pan and roast the cashew-nuts in ghee until the nuts are slightly brown. Add it to the Pradhaman.
Grind the cardamom pods to a very fine powder. Add it to the Pradhaman and mix well.
Drumroll please!!!!!!! Awesome Palada Pradhaman is ready.
You can serve it hot or cold. I like to serve the Palada Pradhaman chilled. I think it tastes so good when its cold.
- ½ cup (125 ml) Ada
- 500 ml Boiling water
- 500 ml Whole milk
- 2 tablespoon Sugar
- 250 grams Condensed milk
- 4 Cardamom, finely ground
- 2 tablespoon Ghee
- 2 tablespoon broken Cashew-nut
- Wash Ada in running water. Soak it in boiling water for 20 minutes.
- In the mean time bring the milk to a boil. Once the milk is boiling, drain the Ada and add it to the pan. Let it boil for 5 minutes.
- Add in the sugar and condensed milk. Stir well.
- Let the mixture boil for 5 more minutes until it becomes little thick. Switch off the flame.
- Heat a pan and roast the cashew-nuts in ghee until the nuts are slightly brown. Add it to the Pradhaman.
- Grind the cardamom pods to a very fine powder. Add it to the Pradhaman and mix well.
- Palada Pradhaman is ready. You can serve it hot or cold. I like to serve the pradhaman chilled.
The post Palada Pradhaman / Payasam appeared first on Kannamma Cooks.