Palada pradhaman

Palada Pradhaman

Palada pradhaman is made with rice and milk. Again, a rich and delicious dessert, it is a fitting finale to the sadya, leaving your guests with unforgettable memories of the delicious Onam sadya.


Uncooked rice €“ 300 g
Sugar €“ 50 g
Coconut oil €“ 2 tsp
Milk €“ 4 cups
Sugar €“ 800 g


Wash the rice well and either powder it or grind it.
To this, add the sugar and the coconut oil, and mix it till it is slightly thinner than dosa batter consistency, but thick enough to be spread on a leaf.
Tear the banana leaf into five portions, remove the fibre, and spread the batter on each leaf by hand. Flatten and smoothen it out.
Place a vessel of water on the flame, and when it boils well, add the flattened ada into it.
When the ada is cooked well, switch off the flame.
Drain the water and when it cools, gently separate each ada from the leaf.
Cut the ada into very small pieces.
Pour the milk into a pan (or the traditional uruli), and when it boils, add the sugar and continue boiling until it thickens.
When it is well reduced or thickened, add the ada pieces to it.
Blend the boiled milk and the ada together, and remove from the flame only when it reaches the consistency that makes it ready to be served.

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