Palada is my favorite payasam ..When u think of sadya first u remember about this right .. ..I think like me many of u love this delicious ,mouth watering palada payasam….There is no such big deal in making this ..So when u feel like drinking ur fav payasam try this .
Ada-200gm( small ada)
Sugar -750gm(or according to ur taste)
Dry Ginger Powder(Chukku)-one pinch
Cardamom powder-1/4 tsp (optional)
At first pour milk to a pressure cooker and allow to boil ,stirring occasionally.
When started to boil , close the cooker and cook the milk in very very low flame for 1 hour with the whistle ..
Then switch off the fire and let the pressure settle down.
Mean while boil water in a vessel and then add ada .
Cook till the ada become very soft to touch ..
Then remove from the fire and drain it ..Pour plenty of water on to the cooked ada ..Drain and Cool well …
Then take a Uruli or deep bottomed nonstick kadai and heat the ghee and add the cooked ada.
Stir well for 5 min in medium heat and then add sugar (according to ut taste ) and salt …
Stir well for 15 to 20 minutes .
By that time the pressure will be normal,so open the cooker ..
Now u can see the milk to be in pale pink color..
So add the milk to the ada and mix well .
At this point u can see the ada lumps in the milk..
So using two spatulas slowly press the ada lumps so that it will be separated from each other ..
Stir the payasam till it reduced to about 2 1/2 L.
(Have to stir min half an hour) … ..Don`t make it very thick ..Make medium consistency payasam .
It is tastier than thick payasam (anyway that depends up on person to person)…
So when the exact consistency reaches then add the powders .
Strain the ginger powder and cardamom powder to 1/4 cup of payasam and mix well ..
Then add this mix to the payasam and stir well ….Close the kadai for 5 minutes
So ur delicious palada pradhaman is ready
Note : In authentic sadya palada pradhaman we never use ghee and powders ,only ada ,milk and sugar .. But its very difficult to make ,so I am doing this ..
The taste is not exactly the same still do 90% justice :)
The benefit of cooking in the pressure cooker is that we can save time with out stirring all the time..And because of that only u are getting that pink shade ..