Paal Ada Pradhaman [Rice Flake Milk Payasam]

Another delicacy from God’s own country – Kerala. This payasam is made using rice flakes which are specially made at home for this purpose. But now a days good quality ready – to – use rice flakes are available in all departmental stores. Extremely delicious, this payasam is part of any big celebration or feast in a Kerala household.

Ingredients:
Rice Adai – 1/4th cup
Thick Milk – 2 ½ cups
Sugar – 1/4th cup
Ghee – 2 tsp
Cardamom Powder – ¼ tsp
Fried Cashewnuts – optional
Condensed milk – 1/3 rd cup

Method:
Soak Rice adai in boiling hot water for 15 mins.
Drain and rinse in cold water.
In a pressure cooker add adai + milk and pressure cook till you get one whistle.
Switch off the stove. Heat a heavy bottomed pan [or retain the cooker itself] and transfer contents to it and place it on medium flame to thicken and reduce further.
Keep it on the stove till the milk is reduced considerably and the payasam takes on a pinkish tinge.
Add Condensed milk and stir well for 5 mins.
Add sugar and cardamom powder, stir till sugar dissolves completely and switch off the heat. Roast the cashew in ghee and add if required.

Tips:
If you do not have too much time on hand to reduce and thicken the milk, more of condensed milk can be added. If you do so, remember to use less sugar than mentioned otherwise you will land up with a dish that is too sweet to consume.
Always remember to add sugar carefully to boiling milk since it is likely to curdle. So always switch off the stove after sugar is added.
Adding sugar will also dilute the payasam. So thicken it first to the maximum and then add sugar.

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Chakka Pradaman – Jack Fruit Payasam

READ THE PREVIOUS POST FOR ELABORATION ON “PAYASAM”

Any preparation from Jack fruit is considered a delicacy in Kerala and especially “Chakka Pradaman”, which is a sweet dish made from jack fruit. The aroma of this dish [ when cooking] will automatically bring visitors to your house.

Ingredients:

Fully Ripe Jack Fruit – 1 cup

Thick jaggery syrup – 1 cup

Thick coconut milk – 1 ½ cups

Thin and finely sliced coconut pieces – 2 tlbsp

Cardamom Powder – ¼ tsp

Ghee [CLARIFIED BUTTER] – as required

Method:

Chop jack fruit very finely and pressure cook the pieces with minimum water. After it cools down grind the pieces in a mixer to form a smooth paste.

Pour jaggery syrup in a heavy bottomed kadai and add the jack fruit paste and stir well to mix.

Continuously stir for about 10 mins or till it thickens and blends well. It should be thick in consistency.

Lower heat and add coconut milk slowly and mix well.

Do not let the mixture boil since the coconut milk may separate.

Add Cardamom powder and switch off stove just before it reaches boiling point.

Fry the coconut pieces in ghee till golden brown and add to the mix.

Serve hot or cold.

Tips:

Ready made “Chakka varatti” [JACK FRUIT PASTE MADE WITH JAGGERY] paste can also be used to make this payasam in case you don’t get jack fruit and you are desperate to have this. . Mix the varatti along with little milk or jaggery syrup to make a thick batter. Place this in the “kadai” [VESSEL] and repeat steps as mentioned above. In case you require more sweet ensure you add extra jaggery syrup to the batter and stir well.  

Payasam

 Payasam in Tamil or Sanskrit and Payesh in Bengali  – this dish is indeed unique for one cannot find an equivalent to this in the English language except for a generic term like ‘Dessert’.

 

Payasam is a South Indian sweet dish made in every household on any occasion that calls for spiritual, religious or any happy occasion / celebrations. The word Payasam immediately conjures up happy moments and sweet memories and is generally associated with a soothing and pleasant emotion. It is also served as a dessert at the end of a sumptuous 4 course meal.

In North India it is popularly known as ‘Kheer’.They can be in liquid or semi solid form. The ingredients that form an integral part of any payasam is – Milk, Sugar, Jaggery, Cardamom, Coconut Milk, Dry Fruits & Ghee.

From the health point of view it has much to offer depending on the ingredients used and when consumed in moderation. Although the general misconception is that it adds calories to your intake, it can be full of carbohydrates, proteins, vitamins and minerals.

The varieties are innumerable and the range of ingredients used astounding. Right from rice & spices to fruits and vegetables several elements can be used to make payasam. The sweet element here could be sugar, jaggery, honey or any other sweetening agent.

Tamilnadu is famous for its ‘Paal [MILK] Payasam’ & ‘Akara Vadasal’ while Kerala is renowned for its’ Chakka [JACKFRUIT] Pradaman’, ‘Ada Pradaman’ and ‘Aravana Payasam’ that is offered to Lord Ayyappa at Sabarimala. Other varieties include Semiya [VERMICELLI] payasam, Javvarisi [SAGO] payasam, Paruppu [LENTIL] Payasam, Carrot Kheer, Nendhra Pazha [ETHNIC VARIETY OF BANANA] Payasam, Coconut Payasam, Badam [ALMONDS] Kheer, Channa Dal [BLACK CHICK PEAS] Kheer…. the list is endless indeed!!!