Traditional Palada Payasam Recipe For Onam: Creamy Kerala Festive Sweet Recipe

Directions

Boil 2 cups of water and add ½ cup of rice ada.

Cook over medium heat for 8-10 minutes, or until the ada is completely soft.

Once cooked, strain the ada and discard the water.

Rinse the cooked ada under cold water and set aside.

In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the milk reduces slightly and becomes richer.

Add the cooked rice ada and continue cooking for 8-10 minutes, until the ada is soft and the milk thickens.

In a small bowl, combine Cadbury Cocoa Powder with 2 tbsp hot milk.

Stir well to make a smooth, lump-free cocoa slurry.

Add the sugar to the payasam and stir until completely dissolved. Pour in the cocoa slurry and mix continuously until well combined.

Add condensed milk, if using, and cook for another 2-3 minutes, stirring gently.

Heat ghee in a small pan. Roast the cashews until golden, then add the raisins and sauté until they puff up.

Pour the roasted nuts and ghee into the payasam. Add a pinch of cardamom powder, if desired, and mix gently.

Serve warm or chilled, garnished with extra roasted cashews for a delicious festive finish.

Serve warm to fully savor the rich, creamy texture and delicious chocolatey twist.