The festival of Vishu is just around the corner and everyone is excited about it.
Vishu marks the beginning of the Malayalee New Year and the festival is celebrated in a big way in Kerala. Vishu festival also symbolizes the beginning of the spring season. On this festival, a variety of vegetarian dishes are prepared along with Paysam’s. Paysam means dessert / kheer and Palada Pradhaman is an irreplaceable menu from Vishu Sadhya. Pradhaman’s are religiously served in temples as offering after worshipping the almighty.
Vishu marks the beginning of the Malayalee New Year and the festival is celebrated in a big way in Kerala. Vishu festival also symbolizes the beginning of the spring season. On this festival, a variety of vegetarian dishes are prepared along with Paysam’s. Paysam means dessert / kheer and Palada Pradhaman is an irreplaceable menu from Vishu Sadhya. Pradhaman’s are religiously served in temples as offering after worshipping the almighty.
Vishu is quite an interesting Hindu family festival with customs and rituals religiously followed even today. A “VishuKani” is prepared at home on the previous night of Vishu and it symbolizes: good luck and prosperity. Seeing VishuKani as the first sight at the dawn of the day is believed to bring in prosperity and “Vishu Kainetam / Gift” is given to the younger family members as they seek blessing from the elder’s by touching their feet. Traditionally Vishu Kainetam is in the form of money or gold and it is believed that the “wealth that is shared multiplies doubly”.
Wishing you Happy Vishu. To make your cooking process easy, I have linked below my very few important dishes prepared for Vishu Sadhya.
6. MORINGA IN YOGURT GRAVY
Now coming back to the recipe, unfortunately there are so many traditional recipes which are totally forgotten today and we opt for the short cuts by using packed quick to make recipes. Do try out this easy version recipe for Vishu and any festive occasions and I am sure you will fall in love with this creamy and delicious Palada Pradhaman.
There are several pradhaman (kheer) recipes from the rich cuisine of Kerala, but this one is the queen of all. Simple ingredients made with ghee, cooked rice flakes, milk and sugar. Most of our traditional recipes takes long hour to prepare and we generally make excuses of no time to cook traditional recipes. Hence, I am using condensed milk to shorten the cooking process for we fast paced world people, but trust me, you will enjoy the same great taste in short time.
What is Ada: Ada is rice sheets broken into small pieces or bits. The rice sheets are made from either white rice or matta rice.
Now coming back to the recipe, unfortunately there are so many traditional recipes which are totally forgotten today and we opt for the short cuts by using packed quick to make recipes. Do try out this easy version recipe for Vishu and any festive occasions and I am sure you will fall in love with this creamy and delicious Palada Pradhaman.
There are several pradhaman (kheer) recipes from the rich cuisine of Kerala, but this one is the queen of all. Simple ingredients made with ghee, cooked rice flakes, milk and sugar. Most of our traditional recipes takes long hour to prepare and we generally make excuses of no time to cook traditional recipes. Hence, I am using condensed milk to shorten the cooking process for we fast paced world people, but trust me, you will enjoy the same great taste in short time.
What is Ada: Ada is rice sheets broken into small pieces or bits. The rice sheets are made from either white rice or matta rice.
I never thought i would be sharing the recipe of Palada Pradhaman on my blog, hence seriously never took step by step pictures. I hope you can visualize the step by step pictures through my writing. Anyway let's start to prepare the yummiest Palada Pradhaman.
Ingredients:
- 200 gms Ada (cooked rice flakes)
- 200 gms Sweetened Condensed Milk (1/2 tin)
- 3 cups Milk
- 1 cup Water
- 2 tablespoon golden Raisins
- 3 tablespoon Cashewnuts
- ½ teaspoon Ginger powder
- 1 teaspoon Cardamom powder
- Sugar as per taste
- 2 tablespoon Ghee
Procedure:
Wash the Ada’s in running water and soak it in boiling water for 20 minutes, for the Ada to puff up and thereafter drain it.
In the meantime boil the milk and water in a heavy bottom pan.
Traditionally Pradhaman and Paysam are cooked in Brass Uruli. Uruli is a thick bottomed pan with thick base and this avoids burning of the ingredients and it’s smooth finishing avoids any sticking. Uruli is also used for cooking other recipes. If you do not have an Uruli, you can cook it in any non-stick, thick bottom pan.
In the mean-time heat ghee and fry the raisins and cashew-nuts and set it aside.
Into the Ada mixture, add in the sweetened condensed milk and stir well. If you are extreme sweet tooth person, add in sugar as required and allow it to simmer for another 5 minutes. Switch off the flame and cover with lid for at least 15 minutes to lock the flavors. Garnish the Palada Pradhaman with raisins and cashew-nuts.
Tada your yummy Palada Pradhaman is ready to devour.
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