Palada Prathaman (Rice Pasta Pudding)

We don't have to wait for a celebration to treat ourselves with a pudding. The Palada Prathaman or the rice pasta pudding is a special pudding generally served in temples in Kerala. It's so special that it really has to be a very big occasion if it's being made at home. Actually, even if its a big occasion, this is one pudding that is generally not something that people attempt to make at home.. I have no idea why. 

This is the pudding very lavishly served in weddings including ours. To all the great memories growing up waiting to slurp up some of this yummy payasam.. here's the special Palada Parthamam recipe.

3 liters, milk
1/2 liter, water
750 grams, sugar
2 cups, rice pasta
1 teaspoon cardamom powder
3 teaspoon clarified butter (ghee)

  1. Prep the rice pasta (ada): Wash the rice pasta and soak for 30 minutes in hot water. After 30 minutes, wash with cold water a couple of times and strain it. Fry the pasta with 2 teaspoons of clarified butter for a few minutes, till the pasta starts changing color slightly.
  2. Boil the milk: Take Milk and water in a vessel and let milk to boil in medium flame. When the milk starts to boil, add the lightly roasted pasta and sugar. Keep stirring the mixture till the pasta begins to soften and the milk thickens. 
  3. Watch the color change: The pudding will now turn slight pink in color. Continue to occasionally stir the pudding for another 10 minutes after it turns light pink. The change in color of the pudding is an important step and defines the dish. 
  4. Add cardamom powder and the remaining clarified butter. The dish is now ready to serve.

  1. Rice pasta is known as "ada" and is very common in Kerala, India. 
  2. Use full fat milk or semi-skimmed milk. Skimmed milk is not good for this recipe.
  3. Add toasted cashew nuts and raisins as optional. Its not generally added to the dish.
  4. Clarified butter (ghee) is optional. You can choose to skip it if you prefer. however the flavors of the dish is enhanced by clarified butter.


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