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Kerala Style Palada Payasam

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Kerala Style Palada Payasam is a festive dessert made by simmering rice ada in milk and sugar until rich and creamy. The word "pal" means milk, and "ada" refers to rice flakes made from rice batter. Together, palada is ada cooked in milk, while payasam means sweet pudding.

Kerala Style Palada Payasam in a steel pot topped with fried cashews and raisins.

Though payasam has ancient roots, Palada Payasam became popular after the 1970s White Revolution, when milk was more abundant. Chef M.S. Krishna Iyer further popularized the pink version.

It is the highlight of Onam and Vishu sadhya, also served at weddings, birthdays, and temple offerings. This recipe is one of the simplest Kerala desserts to make at home with clear steps and tips.

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What is Kerala Style Palada Payasam?

Kerala Style Palada Payasam is a traditional Kerala milk pudding made by slow cooking rice ada (rice flakes) with milk and sugar until creamy. It is finished with ghee-fried cashews, raisins, and a touch of cardamom for aroma.

The payasam is pale cream in colour with soft ada pieces in a thick milk base. Its flavour is sweet and smooth, with a gentle caramelised note from the slow reduction of milk and sugar.

A popular variant is Pink Palada Payasam, created by prolonged cooking that naturally caramelises the milk to a rosy tint. A close relative is Ada Pradhaman, which uses jaggery and coconut milk instead of sugar and cow’s milk, giving a darker colour and deeper flavour.

Similar desserts exist across India and beyond. In North India, the closest version is Kheer, while globally, rice and milk puddings appear in many cuisines, showing the universal love for this simple dish.

Why You'll Love This Recipe?

For Malayalis, this payasam is more than a dessert. It is a symbol of celebration and happiness, and a Kerala Sadhya is never complete without it.

This recipe needs just three simple ingredients: rice ada, milk, and sugar. Once you master the method, it becomes an easy Instant Pot quick dish to make for family, kids, or surprise guests.

Recipe Ingredients

Ingredients for Palada Payasam in bowls on a grey background including rice ada, milk, sugar, ghee, cardamom, cashews, and raisins.
  1. Ada Thin, flat pieces of processed rice, similar to rice flakes or pasta. Traditionally, they were made at home by steaming rice flour batter on banana leaves and cutting it into small pieces. Fresh ada can be added directly to hot milk. Dried ada keeps for a few weeks in an airtight jar and should be soaked in hot water before use. Today, most people rely on ready-made dried Palada sold in stores, which is prepared in the same way.
  2. Other Ingredients
    Cow’s milk, sugar, cardamom, cashews, raisins, and ghee. 

You’ll find exact quantities and step-by-step instructions in the recipe card below.

Variations to Try

  1. Pink Palada Payasam: Achieve a rosy tint and caramel flavour by caramelising sugar before adding it to the milk.
  2. Jaggery Version (Ada Pradhaman Style): Replace sugar with jaggery and cook with coconut milk for a darker colour and deeper flavour. This version is also called Palada Pradhaman in many Kerala homes.
  3. Saffron-Infused: Soak saffron strands in warm milk, then stir into the payasam for floral notes and a golden hue, perfect for festive occasions.
  4. Condensed Milk Boost: Add sweetened condensed milk to cut cooking time and make the payasam richer. If you love condensed milk desserts, try Brazilian Flan, a silky caramel pudding that melts in your mouth.
  5. Instant Mix Hack: Use a store-bought palada mix and customise with extra milk, cardamom, or caramelised sugar for a homemade touch.

How to Make Palada Payasam (Step-by-Step Guide)

Instant Pot Method

Rice ada soaking in hot water inside a bowl, the first step in preparing Kerala Style Palada Payasam.

Soak ada – Wash and drain the rice ada. Place it in a bowl, cover with hot boiling water, and leave for 20 minutes. Drain and rinse with cold water to prevent sticking.

Rice ada being roasted in ghee in a heavy pan, stirred until slightly golden for Kerala Palada Payasam.

Roast ada – Heat 1 tablespoon ghee in a heavy-bottomed pan. Add the soaked ada and roast on medium flame for about 7 minutes, stirring continuously. Switch off and set aside.

Full-fat milk and sugar boiling in an Instant Pot, forming the creamy base for Kerala Palada Payasam.

Boil milk base – Add 6 cups of full-fat milk and ¾ cup of sugar into the Instant Pot. Set to SAUTE (MORE) and bring to a rolling boil.

Roasted ada added into boiling milk and cooked under pressure in an Instant Pot for Palada Payasam.

Cook ada – Stir in the roasted ada. Close the lid, set the valve to SEAL, and cook on MANUAL LOW PRESSURE for 2 minutes.

Creamy Palada Payasam simmering in an open Instant Pot with ada pieces and cardamom powder sprinkled on top.

Release and thicken – Allow a NATURAL RELEASE (~20 mins) or a QUICK RELEASE after 10 mins. Switch to SAUTE (NORMAL), adjust sugar if needed, and simmer until the payasam thickens to the desired consistency. Stir in cardamom powder. If too thick later, add a splash of hot milk to loosen.

Kerala Palada Payasam topped with fried cashews and raisins in ghee, ready to be served warm or chilled.

Garnish and serve – In the same pan used for roasting ada, heat 1 tablespoon ghee. Fry cashews until golden, then add raisins until they puff. Pour this over the payasam, mix gently, and serve warm or chilled.

You can try Mathanga Erissery, a classic sadhya side dish with pumpkin that can also be made in the Instant Pot.

Pressure Cooker Method

  1. Pressure Cooker Method  
  2. Add milk and sugar to a cooker. Bring to a boil.  
  3. Stir in the roasted ada. Close the lid and cook up to 1 whistle on medium flame.  
  4. Once pressure drops, open the lid and simmer uncovered until the payasam turns pale pink and thick.  
  5. Add cardamom powder, then finish with ghee-fried cashews and raisins. Serve warm or chilled.  

Tips And Tricks

  1. Use full-fat milk: Gives the richest texture and helps develop the natural pink colour when slow-cooked.
  2. Roast ada in ghee: Drain the soaked ada and roast in 1 tablespoon ghee for 7 minutes on medium flame. This prevents sticking and adds flavour.
  3. Add sugar later: Adding sugar after the milk reduces slightly improves caramelisation and gives a deeper pink shade.
  4. Add a pinch of salt: Balances sweetness and enhances overall flavour.
  5. Consistency check: For thicker payasam, cook longer until the ada floats on top. For a thinner version, add a splash of hot milk before serving.

Serving Suggestions

  1. After a Sadhya – Traditionally served at the end of the feast on the same banana leaf, ladled onto the top right corner once the meal is finished.
  2. Classic combo – Usually after sadhya, enjoy with a ripe banana (pazham) and crispy pappadam. Mash the banana and crush pappadam into the warm payasam for a mix of sweet, savory, and crunchy.
  3. In small bowls or cups – Serve neat portions at home or for guests.
  4. Warm – The most common way, especially at festivals, when the aroma is strongest.
  5. Chilled – A summer favourite. Chilled payasam thickens like pudding and tastes creamy and refreshing.
  6. Room temperature – A simple option if serving later in the day.

Storage Instructions

  1. Cool first – Let the payasam cool to room temperature (1–2 hours max) before storing. Never refrigerate it while hot.
  2. Refrigerate – Store in a clean, airtight container in the fridge for 2–3 days. It will thicken as it cools, which is normal.
  3. Reheating – Reheat gently on low flame or at 50% microwave power. Add a splash of warm milk while stirring to loosen. Avoid high heat or sudden temperature change, as this can cause splitting.
  4. Serve cold – You can also enjoy it chilled straight from the fridge, or thin it with a little cold milk if needed.
  5. Do not freeze – Freezing spoils the texture, making ada mushy and the milk grainy.

Frequently Asked Questions (FAQ)

1: The milk in my Palada Payasam split or curdled. How can I fix it?

Splitting happens when the heat is too high in a cooker or Instant Pot. Don’t throw it away.  
Fix: Cool slightly, then blend with a stick or regular blender until smooth. This restores creaminess, though the payasam may turn darker, richer, and slightly sour if overcooked. 

2. Can Palada Payasam split while reheating? How do I prevent it?

Yes, it can split if reheated carelessly. The main cause is high heat or sudden temperature change.
Solution: Reheat slowly on low flame, stirring gently, and add a splash of warm milk to loosen. Never let it boil. In a microwave, use 50% power, heat in 30–45 second bursts, stir each time, and add warm milk if needed.

More Kerala Onam/Vishu Sadhya Recipes to Try

I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice.

Rice ada is roasted and boiled in milk, sugar and flavored with cardamom. Rice ada looks like small pasta chunks and made of rice flour. Palada payasam can be otherwise called Indian pasta pudding.

Kerala Style Palada Payasam

Jane Jojo
Rice ada is roasted and boiled in milk, sugar and flavored with cardamom. Rice ada looks like small pasta chunks and made of rice flour.
3.15 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Course Dessert
Cuisine Indian, kerala
Servings 6 people
Calories 432 kcal

Equipment

  • pressure cooker / instant pot

Ingredients
  

  • 1 cup rice ada
  • 6 cup milk
  • ¾ cup sugar (to your taste)
  • ¼ teaspoon cardamom powder
  • 1 tablespoon ghee

Garnish

  • 2 tablespoon cashewnut
  • 2 tablespoon raisin
  • 1 tablespoon ghee

Instructions
 

Soak Ada

  • Wash and drain the rice ada. Place it in a bowl, cover with hot boiling water, and leave for 20 minutes. Drain and rinse with cold water to prevent sticking.

Roast Ada

  • Heat 1 tablespoon ghee in a heavy-bottomed pan. Add the soaked ada and roast on medium flame for about 7 minutes, stirring continuously. Switch off and set aside.

Boil milk base

  • Add 6 cups of full-fat milk and ¾ cup of sugar into the Instant Pot. Set to SAUTE (MORE) and bring to a rolling boil.
  • Cook ada
  • Stir in the roasted ada. Close the lid, set the valve to SEAL, and cook on MANUAL LOW PRESSURE for 2 minutes.
  • Release and thicken
  • Allow a NATURAL RELEASE (~20 mins) or a QUICK RELEASE after 10 mins. Switch to SAUTE (NORMAL), adjust sugar if needed, and simmer until the payasam thickens to the desired consist

Garnish

  • In the same pan used for roasting ada, heat 1 tablespoon ghee. Fry cashews until golden, then add raisins until they puff. Pour this over the payasam, mix gently, and serve warm or chilled.

Notes

  1. Use full-fat milk: Gives the richest texture and helps develop the natural pink colour when slow-cooked.
  2. Roast ada in ghee: Drain the soaked ada and roast in 1 tablespoon ghee for 7 minutes on medium flame. This prevents sticking and adds flavour.
  3. Add sugar later: Adding sugar after the milk reduces slightly improves caramelisation and gives a deeper pink shade.
  4. Add a pinch of salt: Balances sweetness and enhances overall flavour.
  5. Consistency check: For thicker payasam, cook longer until the ada floats on top. For a thinner version, add a splash of hot milk before serving.

Nutrition

Serving: 309gCalories: 432kcalCarbohydrates: 66gProtein: 11gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 42mgSodium: 96mgPotassium: 466mgFiber: 1gSugar: 37gVitamin A: 395IUVitamin C: 0.3mgCalcium: 312mgIron: 1mg
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