7 Delicious Payasam Recipes for Onam Sadhya

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7 Payasam recipes for Onam - Click on the below pictures for the recipes

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Palada Payasam

Ada Pradhaman

Pineapple Payasam

Neipayasam

Semiya Payasam

Pal payasam

Healthy No-cook coconut milk payasam

Ada Pradhaman | Kerala Onam Sadhya Recipe | Step by Step recipe

Ada Pradhaman

Rich and delicious dessert prepared using rice flakes,coconut milk and jaggery.Prep Time: 5 minutes Cooking Time: 1 to 1.5 hours Serves: 4 to 5Ingredients:

1. Homemade ada, /cooked ada- 1 to 1.5 Cups( see notes)
2. Grated jaggery - 200 to 250 gms( about 1 cup-see notes)
3. Ghee - 3 to 4 tsp
4. Thin coconut milk - 2 cups
5. Cardamom powder - 1/4 tsp
6. Dry ginger powder /chukku podi - 1/4 tsp
7. Cumin powder - 1/8 to 1/4 tsp
8. Thick coconut milk - 3/4 to 1 cup
9. Coconut slices- 1 to 2 tbsp
10. Cashew nuts - 1 to 2 tbsp
11. Ghee,to fry coconut bits,nuts and raisins - as required

Instructions:

Heat ghee in a pan,add coconut slices and fry until it turns golden brown.Similarly fry cashew nuts and raisins and keep aside.

In a pan / uruli melt grated jaggery along with 1/2 cup water .Cook until it turns slightly thick.Next add homemade ada and mix well.( If you are using store bought ada ,soak 100 gms ada in hot water for 30 minutes and cook until it turns soft .Then wash it using cold water to remove the stickiness,drain and add it to the melted jaggery).

Add 2 tsp ghee and cook for about 15 minutes,stirring continuously  until it turns slightly thick again.Next add thin coconut milk.

Mix well and cook ,stirring occasionally until it turns thick. 

Now add cardamom,dry ginger and cumin powder.Mix well until combined.Next add thick coconut milk. 

Mix well and switch off the stove.Add fried coconut,cashew nuts and raisins and remaining 2 tsp ghee.

NOTES

• I used homemade ada for the pradhaman ,you can find the recipe here.
• If you are using store bought ada ,use about 100 gms.For best results, use rice ada. 
• Strain the melted jaggery to remove impurities,if any.
• Adjust the quantity of jaggery according to your taste.
• As the pradhaman cools,it will thicken further.Adjust the quantity of thick coconut milk according to the consistency required.
  

Palada Pradhaman | Palada Payasam Recipe | Onam Sadhya- Payasam Recipe

Palada Pradhaman

Rich and delicious dessert prepared using rice flakes,milk and sugar.
Prep Time: 5 minutes
Cooking Time: 1.5 to 2 hours
Serves: 4 to 5
Ingredients:

1. Homemade ada,/coked ada,cut into very small pieces- 1 to 1.5 Cups( see notes)
2. Ghee - 3 tsp
3. Water - 4 cups( 1 ltr)
4. Milk - 4 cups( 1 ltr)
5. Sugar - 1cup( 200 gms or to taste)
6. Sugar,for caramel - 1 tbsp( optional)
7. Salt - 1 pinch

Instructions:

Heat ghee in a pan,add water and bring it to a boil.

Once it starts to boil,add milk .

Add 1/4 cup sugar and cook over medium heat,stirring continuously until it comes to a boil.

Reduce the flame to medium low and cook till the volume is reduced to half( i.e 1 Ltr) and slightly thick ,for about 45 minutes.Stir well in between to avoid burning.Next add homemade ada and mix well.(If you are using store bought ada,soak 100 gms ada in hot water for 30 minutes.Cook it until soft and wash using cold water to remove the stickiness,drain and add it to the reduced/thickened milk).Cook for about 10 to 15  minutes over medium low flame or until you see ada-flakes on the surface of the payasam.

Now add the remaining 3/4 cup sugar and mix well.(Start with 1/2 cup sugar and add more according to your taste.).Cook for another 5 minutes or until the payasam turns slightly thick.Switch off the stove and transfer the payasam to a serving bowl after  about 10 minutes.

OPTIONAL STEPS-Traditionally ,while making palada pradhaman the quantity of water used is double the quantity of milk.i.e 2 Ltrs of water for 1 Ltr milk.The water ,milk( 2 Ltr water + 1Ltr milk) and 1/4 of the total sugar mixture is cooked until it is reduced to 30% of the  initial quantity .i.e approx 900ml.When the water evaporates completely the colour of the milk changes to a pale pink.This may take almost 3 to 4 hours.However here i have reduced the quantity of water to 1 Ltr in order to cut down the cooking time and hence ,i could get only a pale cream colour ,as you can see in the picture above.In order to obtain the desired pale pink colour, caramel syrup can be added to the payasam.However the following steps are completely optional.

In a pan,melt 1.5 to 2 tbsp sugar .Gently swirl the pan for even cooking.

Cook over medium low heat until it turns deep amber.( make sure you do not burn it,or else payasam will turn bitter)Next add 1/4 cup hot water and mix well until combined.Switch off the stove and allow it to cool completely.

Add this caramel syrup to the payasam,starting with 2 tablespoons and add more as required.Mix well until combined.

Here you can see the colour difference before and after adding the caramel sauce.

NOTES

• I used homemade ada for the pradhaman ,you can find the recipe here.
• If you are using store bought ada ,use about 100 gms.For best results, use rice ada. 
• Adjust the quantity of sugar according to your taste.
• I feel adding caramel syrup gives a nice flavor to the payasam i.e almost similar to the authentic sadhya palada pradhaman.
  
  

How to make Ada for Ada Pradhaman / Paalada | Homemade Ada Recipe

Homemade Ada Recipe

Learn how to make Ada for Ada Pradhaman /palalda Pradhaman /Payasam.
Prep Time: 60 minutes
Cooking Time: 5 minutes
Makes: 1 to 1.5 cups
Ingredients:

1. Unakkalari /Raw rice - 1/2 cup( see notes)
2. Ghee - 1 tsp
3. Sugar - 1 tsp
4. Water - to prepare batter
5. Banana leaves,cut into rectangles - as required

Instructions:

Wash and soak rice in plenty of water for about 1 hour.

Drain the water completely and spread the rice on a clean kitchen towel and allow it to dry for about 30 to 45 minutes.

 

Transfer it to a blender and grind to form a fine powder.

Sieve it to remove any leftover grains.Next add ghee and sugar to the rice flour.

Add sufficient water and mix well form a smooth batter ( like dosa batter).Meanwhile boil water in a large pot.

Take a piece of banana leaf and drizzle the batter over it.Roll it gently and tie with a string. 

 

Once the water comes to a rolling boil,add the rolled banana leaves and cook for 3 to 4 minutes.

Now remove the rolls from water .Peel the ada carefully.

Cut it into small squares and wash the ada if it is sticky.Soak ada in hot water until required.

NOTES

• You may  use pachari if unakkalri is not available.
• You can also use unroasted rice flour to prepare ada.In that case just add sugar ,ghee and water to the flour and mix to form the batter.
• For Ada Pradhaman ,cut the ada into slightly larger pieces.
• 

Pineapple Payasam | Pineapple Kheer

Pineapple Payasam

Quick ,easy and delicious pineapple kheer /Pudding
Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 6 to 10
Ingredients:

1. Sago pearls /Chowari-1 cup( approx 200 gms)
2. Pineapple,chopped- 1 cup,heaped
3. Sugar- 3 to 4 tbsp ( or according to taste)
4. Milk(Full fat)-1 ltr
5. Condensed milk- 1 tin( 400 gm)
6. Water-as required

Instructions:

Gently wash sago and drain well.Cook  sago with plenty of water ( about 5 to 6 cups) until it turns translucent.Drain well and add cold water to avoid sticking.

Drain the sago pearls and keep aside.Finely chop the pineapple pieces.

In a pan,combine together chopped pineapple and 1 tbsp sugar.Cook for few minutes or until it turns almost dry.Allow this to cool completely.Keep aside.

In a heavy bottomed pan,combine together milk and condensed milk.Bring it to just under a boil.

Now add cooked sago pearls and sugar to taste.Mix well and cook for few minutes ,stirring continuously  until it turns slightly thick.Allow it to cool completely.

Once it has cooled ,add the cooked pineapple and mix well.Serve chilled.

NOTES

• Do not add pineapple to hot milk,if you do so it may curdle.
  

Semiya Payasam | Vermicelli Kheer | Kerala Sadhya Recipe

Semiya Payasam /Vermicelli Kheer

Quick and easy vermicelli payasam / kheer using condensed milk.
Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 8 to 10
Ingredients:

1. Cashew nuts/almonds and raisins- 2 tbsp each ( or as required)
2. Vermicelli/semiya - 1 cup ,heaped
3. Milk-8 to 9 cups( about 2 ltr)
4. Sweetened condensed milk- 1 Tin( 400 gm)
5. Sugar- 3 to 4 tbsp( or according to taste)
6. Cardamom powder,freshly ground- 1/2  tsp
7. Ghee- 1 to 2 tbsp

Instructions:

Heat ghee in a heavy bottomed pan,add cashew nuts/almonds and when it turns golden ,add raisins and fry till it turns plump.Drain on to a kitchen towel.Keep aside.

Add vermicelli to the same pan and fry,stirring continuously  until it turns golden brown over medium flame .Keep aside.

Heat milk in a heavy bottomed pan over  medium flame.Bring it a boil , add the fried vermicelli and mix well.Cook over low heat ,stirring well in between until vermicelli turns soft and is done.

Now add condensed milk and sugar to taste.Mix well and cook until it turns slightly thick.

Switch off the stove,add cardamom powder and mix well.Garnish with fried cashew nuts and raisins.If it turns really thick add more milk to adjust the consistency.

NOTES

• Adjust the quantity of sugar according to your taste.
• Semiya payasam tends to get thick when it cools down,to adjust the consistency add more milk and heat for few minutes.