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Palada Pradhaman | Kerala Style Rice Chip Pudding

Palada pradhaman (payasam/pudding) is a special dessert made from rice chips & served as part of the Onam Sadya (festive meal served on a banana leaf).
Course Dessert
Cuisine Kerala
Keyword Kerala Payasam, Palada Pradhaman
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people


  • 1/2 cup 100 grams rice chips (ada)
  • 4 cups 1 litre full fat milk
  • 1 cup 250 ml water
  • 1 cup 200 grams sugar (adjust to taste) * see note
  • 1/4 teaspoon cardamom powder
  • 2 tablespoons ghee

To garnish (optional)

  • 1 tablespoon ghee
  • 1/4 cup broken cashewnuts
  • 1-2 tablespoons raisins


  • Wash the rice chips once and place in a bowl. Pour enough boiling water to cover the surface. Cover the bowl and keep aside for 30 minutes. This step will help soften the rice chips faster.
  • After 30 minutes discard the water, rinse the rice chips 1-2 times and squeeze out the excess water. Keep aside.
  • Add the milk and the water to a saucepan and bring this mixture to a boil. Turn off the heat and keep it warm.
  • Heat the ghee in a heavy, wide based wok/pan and add the softened rice chips and fry them for about a minute. This is to ensure that they don't clump up together and remain separate in the payasam.
  • Now add the pre-boiled milk and water mixture and bring the mixture to a boil. Reduce the heat and let the mixture reduce to half its quantity. Add the sugar. This will take a good 30 minutes on a medium low heat. Ensure that you stir the pan intermittently to prevent scorching.
  • The rice chips will change from opaque to translucent and will be soft to the touch yet have a bite to it. I prefer the rice ada to be soft but not mushy.
  • In the meanwhile heat the ghee in a small pan and fry the cashew nuts and raisins till golden. Keep aside
  • When the payasam has thickened sufficiently (you will know when it begins to coat the back of the spoon), add the cardamom powder and the fried nuts and raisins if using.
  • Take the payasam off the heat and serve when it is still warm. It will taste wonderful when hot, cold or at room temperature too.


If you prefer you may use jaggery too. The quantity depends on how sweet you prefer your payasam to be. Use about 1/2 cup of powdered jaggery to begin with. Do note that it is important to melt the jaggery with a little water first and strain it as it may contain impurities. Then add the jaggery syrup after the payasam has been removed from the heat. If you add jaggery to the payasam when it is still boiling, the acidity in the jaggery will curdle the milk. Mix well to incorporate when the payasam is warm.