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.
Wash and drain the rice ada. Place the drained rice ada in a bowl and fill it up with enough hot boiling water. Immerse the ada properly in the water. Close the container with a lid and leave it aside for 20 minutes. Then, Drain and run some cold water over it to stop it sticking.
I have tried both ways, by roasting ada and by not roasting ada. I could find the difference well. By roasting ada, it won't stick to each other. So highly recommend not to skip that step.
For roasting ada, I prefer to use a heavy-bottomed pan. Heat a heavy-bottomed pan on a medium flame and add 1 tbsp of ghee.
Now add the drained ada and roast for around 7 minutes in medium flame. Stir it continuously. Switch it off.
I cooked the palada in an instant pot. (Refer notes section for regular pressure cooker preparation). Add the milk and 3/4 cup sugar into Instant Pot. Switch on Instant Pot on SAUTE mode MORE setting. Boil the milk until rolling boil.
Add the roasted ada into boiling milk. Close the Instant Pot lid, move the valve to SEAL and cook on MANUAL HIGH-PRESSURE setting for 1 minute. Refer the notes on time setting.
Once the timer goes off, either do a NATURAL PRESSURE RELEASE or a QUICK PRESSURE RELEASE after 10 minutes. Refer notes for instructions on the natural and quick release.
Rice ada would have cooked by this time. Switch the Instant Pot to SAUTE mode NORMAL setting. Check out the sugar in the payasam/kheer and add more according to the sweetness you need. Boil till it thickens and has desired consistency. Add cardamom powder and mix well.
Heat 1 tbsp ghee in the same pan used for roasting ada. Roast cashews and then the raisins. Garnish the payasam with the roasted nuts and raisins. Enjoy :)