Friday, July 13, 2012

Palada -Onam Special

Palada is my favorite payasam ..When u think of sadya first u remember about this right .. ..I think like me many of u love this delicious ,mouth watering palada payasam….There is no such big deal in making this ..So when u feel like drinking ur fav payasam try this .


Ada-200gm( small sized ada..It is available in all most all Indian stores
Milk-3 L
Sugar -750gm(or according to ur taste)
Salt-one pinch
Dry Ginger Powder(Chukku)-1/2tsp
Cardamom powder-1/4 tsp (optional)


At first pour milk to a pressure cooker and allow to boil ,stirring occasionally.
When started boiling close the cooker and cook the milk in very very low flame for 1hour ..
Then switch off the fire and let the pressure settle down.
Mean while boil water in a vessel and then add the ada .Cook till the ada become very soft to touch ..
Then remove from the fire and drain it ..Pour plenty of water on to the cooked ada ..Drain and Cool well …
When it done remove from the ghee and keep that aside …
Take a Uruli or deep bottomed nonstick kadai and heat the ghee and add the cooked ada.
 Stir well for 5 min in medium heat   and then add sugar (according to ut taste ) and salt …
Stir well for 15 to 20 minutes .
..By that time the pressure will be normal,so open the cooker ..
Now u can see the milk to be in pale pink color..So add the milk to the ada  and mix well .
At this point u can see the ada lumps in the milk..
So using a two spatulas slowly press the ada lumps so that it will be separated from each other ..
Then turn on the gas and stir  .Stir the payasam till the palada reduced to about 2 1/2 L.
(.Have to stir min half an hour) … ..Don`t make it very thick ..Make medium consistency payasam .
It  is tastier than thick payasam (anyway that depends up on ur taste)…
So when the exact consistency reaches then add the powders .
Strain the ginger powder and cardamom powder to 1/4 cup of payasam and mix well ..
Then add this mix to thw payasam and stir well ….Close the kadai for 5 minutes
So ur delicious palada pradhaman is ready


The benefit of cooking in the pressure cooker is that we can save time with out stirring all the time..And because of that only u are getting that pink shade ..


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More