Paal Ada Payasam

This paal ada payasam is a classic, creamy dessert (kheer or pudding) from the Kerala cuisine that is a part of feasts. Basically, you cook the thick rice flakes in a creamy thickened milk, then sweeten it, and with a hint of cardamom, and top with fried cashews and raisins. Doesn’t this sound divine?

Payasam and Pradhaman

You can make traditional Payasam, a type of Indian pudding, with rice (sometimes with fruits or nuts too) and milk, simmering until it is creamy and rich, and then sweeten with sugar. But, you can make Pradhaman, a typical pudding/kheer from the Kerala region by cooking rice or rice ada (sometimes jackfruit too) with coconut milk and jaggery is the to sweetener for the pradhaman.

This Rice Ada Pradhaman is to die for. We often make this as this is one of our favorites. Rice ada can also be used to make payasam with a milk base. Rice ada is made with rice flour, which is cooked and dried in the form of thick flakes. You can make this delciious pudding or payasam aka kheer with the ada (thick rice flakes) that is readily available in Indian grocery stores.

Ingredients For Paal Ada Payasam

To make this delicious kheer/payasam, the following ingredients are required:

Rice ada - This recipe uses store bought ada to make this dessert. Some ada may require soaking or cooking, check the package for directions. These are available in Indian groceries.

Sugar - Sweetens the payasam.

Milk - Whole milk works the best to make a creamy and delicious pradhaman.

Cardamom - Adds to the aroma and flavor

Cashews and raisins - These are fried in a dollop of ghee which makes it even more special.

Ghee - to fry the cashews. You can use either homemade or store bought ghee.

Traditionally, this paal ada payasam is made in an uruli, a thick shaped vessel that looks like the one in which the payasam is photographed. Cooking the milk along with sugar in the uruli gives a characteristic color to the payasam. Any heavy bottomed pot can be used instead. 

It is important to stir the milk mixture often to prevent scorching at the bottom. A little ghee can also be added to the milk while reducing it. This prevents the milk from scorching. I did learn this tip from my mom, and I use this idea in all my kheer recipes.

Storage

This is a milk based creamy dessert. Therefore do not store this for longer time outside. I always store leftovers (because I make extra! trust me, this is addictive!) in an airtight container in the fridge and use it later. You can store this for a couple of days meaning you can be in paradise for a couple of days.

Serving Suggestions

This paal ada payasam is one of the desserts that would be served on special occasions in Kerala, India, like Onam Sadya or sadhya or Vishnu (New Year). You can this for any occasion and make the day the best ever! This pudding has that capacity! Because you can serve this warm, hot, or chilled. My personal preference is warm, however, you can choose it based on your liking and the temperature of the day.

More Payasam recipes

This Paal ada payasam and Ada Pardhaman or paripu pradhaman gives you the essence of the dessert served for special occasions in Kerala. However, Indian cuisine in general is rich with many payasam/kheer recipes across the country unique to different regions and cultures.

We make this Thengai Arisi Payasam or Thirupullani Paal Payasam for special festivals while this Instant Pot Kheer and Slow Cooker Sago Kheer are equally favorite ones to feed large crowds for their easy handsoff time cooking them.

Further, you can try this Moong Dal Payasam or Vermicelli payasam which have different texture as well as flavor than other cheers or payasams. Make this Carrot Almond Kheer, Bottelgourd Kheer, or Pumpkin almond Kheer for veggie based kheer. Have you tried this Dragon Fruit Kheer?