PALADA PAYASAM / AUTHENTIC KERALA SADYA PALADA PRADHAMAN RECIPE

 Happy VISHU folks !!!

For those of you who wonders what VISHU is , here is a small write up.

I belong to kerala ( a state in India ), Known as Gods own country on earth !! Vishu marks the New year for us, and the beginning of a new season for cultivation. Vishu is celebrated with much fanfare and vigor in all parts of Kerala. we burst crackers , the elders give us ‘vishu kaineetam’ (the tradition of giving money to the younger ones, it might be just a single coin or a 1000 rupees ,both considered to be blessings and supposed to bring in wealth for the whole year) , Vishu pudava (We buy new clothes for vishu ) , the Vishu feast or ‘Vishu Sadhya’ and Vishu kani ( the first thing we see in the morning )

Cassia fistula, also known as the golden shower tree.

The most important event in Vishu is the Vishukkani, which literally means “the first thing seen on the day of Vishu after waking up”. The Vishukkani consists of a ritual arrangement of auspicious articles intended to signify prosperity, including rice, fruits and vegetables, betel leaves, arecanut, metal mirror, yellow flowers called konna (Cassia fistula), holy texts and coins, usually in the prayer room of the house. This is arranged the night before Vishu and is the first sight seen on Vishu( source : wikipedia)

VISHU KANI

All my life , my Vishu kani has been my MOM ❤ .she used to close my eyes with hands to take me to the pooja room , but I always made sure , that she is the first one I see on vishu 🙂 . My years had always been splendid 🙂 , This year after marriage ,I am the one who is supposed to make all the arrangements, and I miss my mom,and all the fun i had back home 😦

Moving onto the Vishu feast or sadhya , it consists of a variety of side dishes, around 24 or more depending on how elaborate its made Finally,.Desserts named payasam would be served,the most important and my favorite being PALADA .no matter how full i feel,i will always have room for a glass or two of this yummy dessert ! In our place thrissur,vishu katta is also made , a rice cake made of coconut and salt, eaten with jaggery syrup or mango curry. I will be posting the recipe of all these soon 🙂

This palada pradhaman recipe is a no fail recipe,that i have made numerous times following the instructions from Pazhayidam Mohanan Namboothiri , a person who aced the taste of sadhya preparation across the globe.

PALADA PAYASAM / PALADA PRADHAMAN

Recipe source : Pazhayidam Mohanan Namboothiri

Serves : 5

INGREDIENTS

1. 2 tablespoon Ghee + 1 teaspoon for preparing Ada
2. 5 liters water + 1 liter for preparing Ada
3. 2 liters Milk
4. 200 grams Ada (small variety of rice ada)
5. 400 grams sugar (reduce to preference)
6. half tin (200 grams) Condensed milk / milk made –– optional, but recommended
7. OR  300 ml Evaporated Milk

 INSTRUCTIONS

1. Preparing the Ada – heat a liter of water in a saucepan, bring it to boil. switch off the flame and add Ada to it, leave covered for 20 minutes, Now drain of the water and let stand for few minutes. Lightly roast this Ada with a teaspoon of ghee ( until a faint pink color).Set aside.
2. In a deep pan with thick bottom, heat the Ghee.
3. Once the ghee is hot, add 1.5 liters of water and let boil.
4. Now add in the milk and a few teaspoons of sugar and stir until it comes to a rolling boil.
5. Simmer the milk mixture until it reduces to around half the initial volume ( around 2.5 liters) and attains a pinkish color.
6. Tip in the prepared Ada to milk and let boil until the Ada is thoroughly cooked.
7. Now add in the sugar , little at a time while still stirring the mixture.
8. Finally, add in the condensed milk/Evaporated Milk and cook for 2 minutes.
9. Your Luscious Palada Payasam is now ready to be served Hot or chilled.

 Notes:

1. Paalada pradhaman is a very sweet dessert, you could reduce the sweetness to suit your taste.
2. The authentic recipe does not use any nuts or raisins, but you can add if you prefer.
3. The key to obtaining the light pink/rose color is letting the milk simmer in medium low heat for long
4. Using milk maid is purely optional, but it gives a rich taste.
5. If you are using homemade ada, there is no need of pre preparation, just add it as said in the recipe.
6. Make sure you are stirring the milk at regular intervals,or it may stick to the bottom.
7. Serve with pazham and pappadam .aka – banana and papadom 🙂

HAPPY VISHU to everyone who celebrates !

Post your comments about the recipe and pictures of your sadhya on the blogs facebook page 🙂 or below

LOVE ❤

RASGULLA /SPONGE RASAGULA /CHEESE DUMPLINGS IN FLAVOURED SUGAR SYRUP

Another special post on a very special day of my life. Two years ago, I got engaged to the most amazing man in the universe , my hubs <3.  It’s been two years since we stepped into a committed relationship and the day still remains fresh like it happened yesterday.

HAPPY ANNIVERSARY HONEY!

Im posting the recipe of his favorite Rasgulla here. It is a sure shot perfected recipe to this spongy goodness, since I cant even tell you how many times I’ve made it.It is a sweet dessert originally  from bengal , but a staple of my home 🙂

INGREDIENTS

For the paneer

1. 1 liter cow’s milk
2. 4-5 teaspoons of curd/yogurt ( may require more or less) , alternatively you can use 2 tablespoon of lemon juice.

For the sugar syrup

1. ¼ + ½ cup of sugar
2. 41/2 – 5 cups of water ( depending on the pot you use to prepare rasgullas in)
3. 1 teaspoon of cardamom powder
4. 1 teaspoon of rose water/ kewra water / few drops of rose essence
5. Saffron strands , Rose petals , pista flakes to decorate ( optional)

INSTRUCTIONS

1. Boil the milk to a rolling boil on medium heat , simmer and add a tablespoon of yogurt at a time to the milk and stir, repeat this until the milk curdles ,and the whey and solids separate.
2. Line a colander/strainer with a cheese cloth/cotton cloth and strain the separated milk to collect the solids (paneer).
3. Knot and squeeze out the water, hang it for 10 minutes to drain excess water.(note that the chenna you get should be dry enough and very lightly moist)
4. Knead the chenna with the heels of your palm for 8 – 10 minutes to bring it together like a dough, it is ready when it becomes oily. ( this step is really important, or else the rasgullas will disperse in water )
5. Pinch off small balls (around 8 – 10) from the dough, make sure there is no cracks on the balls.
6. While you make balls, heat up a vessel with ¼ cup sugar and water ,bring it to a rolling boil and add cardamom powder.
7. Drop the chenna balls into this , cover and cook until done( it will take around 15+ minutes).Make sure the balls are not over crowded in the vessel , as the balls expand a little while cooking.
8. Check for the doneness of the rasgullas by dropping them into a clean bowl of water,its done if its sinks to the bottom. If its Floating on the surface cover and cook until done.
9. Once done , place all the cooked rasgullas in a clean bowl of water.
10. Add the remaining ½ cup of sugar to the sugar syrup used to cook the rasgullas and let dissolve.add the rose water / kewra water /rose essence /saffron once the syrup is cool.(you could use more sugar,if you want it even more sweeter)
11. Lightly squeeze the rasgulla balls and add to the cooled syrup.
12. Leave it in the syrup for a couple of hours to absorb the sweetness. serve chilled !

 

NOTE :

1. All the flavoring ingredients, sugar can be altered according to your taste.
2. Make sure you knead the dough well , or the chenna scatters in the syrup while cooking.

 LOVE

SARANYA.

 

Please leave your valuable comments,suggestions below. Thanks for your time.