Palada Pradhaman - Onam Special Recipe

Step 1: Prepare Rice Palada

In a heavy-bottomed vessel, add water to half its capacity and bring it to a rolling boil. Add 1/2 cup of instant rice palada to the boiling water. Stir once, and as soon as it starts to boil again, switch off the flame. Cover the vessel and let the palada rest in the hot water for 15 minutes. After 15 minutes, strain the palada and rinse it thoroughly with normal water 2-3 times to prevent it from sticking together. Set aside.

Step 2: Cook Milk in Pressure Cooker

In a pressure cooker, pour 1/2 litre of thick, undiluted milk. Ensure the cooker is only half-filled to prevent overflow. Add 1/4 cup of sugar and 1 teaspoon of ghee to the milk. Place the cooker on medium flame and stir continuously until the ghee melts and the milk starts to boil. Once boiling, cover the cooker with the lid and place the whistle. Cook on low flame for a total of 20 minutes. If a whistle comes after approximately 10 minutes, switch off the flame, wait for 2 minutes, then turn the flame back on for the remaining 10 minutes. Allow the steam to release naturally before opening the cooker.

Step 3: Prepare Milk and Palada Mixture in a Pot

In a separate pot, add 1/4 litre of milk and bring it to a boil, stirring occasionally. Once the milk starts to boil, reduce the flame to medium and add 1 tablespoon of sugar. Stir well until the sugar is completely dissolved. Add the cooked and rinsed rice palada (from Step 1) to this pot. Continue to cook on low flame, stirring frequently, until the palada is well cooked in the milk and the mixture thickens slightly.

Step 4: Prepare Caramelized Sugar Syrup

In a small pan, add 1/4 cup of sugar and 1 teaspoon of ghee. Place the pan on low flame and stir continuously until the sugar melts and caramelizes to a rich, light brown color. Once the sugar is fully melted and slightly thick, carefully add 1 big serving spoon of hot water. Mix well until the syrup is smooth. After a few seconds, switch off the flame. The caramelized sugar syrup is now ready.

Step 5: Combine and Finish Pradhaman

Add the milk and palada mixture from the pot (Step 3) to the pressure cooker containing the cooked milk (Step 2). Place the cooker back on low flame and bring the combined mixture to a gentle boil. Pour the prepared caramelized sugar syrup (from Step 4) into the pradhaman mixture. Stir well to ensure it is fully incorporated. Add 1/2 teaspoon of cardamom powder for fragrance. Optionally, add another 1/2 teaspoon of ghee for extra richness. Stir everything together and switch off the flame. Your Onam Special Palada Pradhaman is ready to be served warm or chilled.

• Use thick, undiluted milk for a creamier pradhaman.

• Stir the milk continuously in the pressure cooker to prevent it from sticking to the bottom.

• Rinse the cooked rice palada with normal water to prevent it from clumping together.

• Caramelize the sugar on low flame to avoid burning and achieve a rich color.

• You can use maida palada instead of rice palada.

• Adjust sugar quantity to your preference.