Share
From a culture that is known to have been the creators of some of the most delectable cuisine that India has to offer, Keralan food is relatively underrated to most of its South Indian counterparts. Coming from one of the oldest cultures is a recipe for palada pradhaman, a slow cooked rice pudding made with cow milk and sugar. This creamy and rich dessert recipe is typically made to celebrate festive occasions and is a common item to feature on the sadya – the feast laid out on banana leaves, for Vishu.
What’s unique about this recipe is the use of freshly made rice flakes, by rolling out sheets of rice dough and cooking it in the creamy milk. Traditionally simmered in an uruli – a special vessel used for slow cooking in Kerala, the duration of the process caramelises the natural sugars to give the sweet dish a dull brown hue, giving it the taste similar to a dulce de leche. The key to a good, slow-cooked palada pradhaman is patiently stirring the pot and keeping a close eye on it.
Recipe:
Ingredients
Image Credits: OVENTales
- 1 litre full fat milk
- 1 cup ada (rice flakes available in any Kerala store)
- ¾ cup sugar
- 1 teaspoon cardamom powder
- 1 tablespoon ghee
Method
Also Read:
- Bring the milk to a boil before reducing the heat and allowing it to simmer until it becomes half its quantity. Meanwhile, boil water in a smaller pot and add the rice flakes and cook for five minutes.
- Turn of the heat on the water and let the flakes soak for another 2-3 minutes, before draining and running it under a tap with cold water. Heat ghee in a pan and saute the boiled rice flakes, until they turn slightly crispy on the edges and develop a light brown colour.
- Add the sugar to the now-halved milk and stir to combine. Pour the hot milk into the pan with the toasted rice flakes and cook with a lid on for 20-25 minutes, until caramelised and thickened.
- Sprinkle the cardamom powder and mix well. Cool and serve cold or at room temperature, garnished with chopped up pistachios.
