Pal Adapradhaman recipe for Onam

Pal Adapradhaman
Serves 6
Ingredients:

  • 2.5 liters milk, preferable high fat content
  • 1 cup sugar
  • 3 tbsp rice ada, Priya or Double horse brand
  • 5 cardamom, skin removed and the seeds powdered
  • 2 tbsp ghee
  • 1/8 cup cashew nuts, broken
  • 1 tbsp raisins

palada-receipe
Method:
In a thick bottomed vessel, reduce the milk to half the original volume. Scrape the sides of the vessel and ensure that all the milk solids fall back into the reducing milk.
Meanwhile, crush the rice ada gently in your hands, wash and soak it in cold water for about 10 minutes. Once the milk reaches the desired consistency, add the sugar and soaked ada and cook till the ada is done (takes about 10 minutes).

At this stage it’ll turn to a pale pink colour. Add the cardamom powder and mix well. Fry the cashew nuts and raisins to a golden brown in ghee and add to the pal adapradhaman / palada.
Mrinalini likes to make her palada a day ahead and chill it in the refrigerator. This amount of sugar is right to serve the palada chilled. If you want to serve it warm, reduce about 1/8 cup sugar from the original recipe. The colder palada requires more sugar as chilled food generally tastes a little less sweet.


author-palada
Mrinalini Menon is famed for her cooking skills among her friends and family. Her Barbequed pork ribs are truly lip-smacking and a favourite among her friends. Her mother and her maternal grandparents are her inspiration in the kitchen. She fondly remembers cooking with all of them from her childhood.

Mrinalini grew up in Mumbai and even did a stint in a boarding school in Ooty. After her marriage, she lived in a plantation for a couple of years before moving to Coimbatore to work for Jet Airways. She frequently visited her grandparents who lived in the Kochi area and they bonded over food.

She is an ardent reader and likes to read anything she can get her hands on, including cookbooks. She cooks to de-stress and is a big fan of Nigella Lawson. She likes Nigella’s fuss-free cooking style and has found her cookbook – Nigella Express, to be very useful in the kitchen on hectic days. She has named her dog (a Beagle) – Sushi which shows how big a part food plays in her life.

Mrinalini shares with us her grandmother’s recipe for Pal Adapradhaman. She warns ahead that this is a time consuming recipe and also recommends a short cut. It can be made easier and quicker by cutting down on the amount of milk and sugar and adding a tin of condensed milkat the end.


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