Скачать с ютуб സദ്യ പാലട പ്രഥമനുള്ള അട മാവണിഞ്ഞു തയ്യാറാക്കാം | Paalada Pradhaman Using Homemade Ada в хорошем качестве

സദ്യ പാലട പ്രഥമനുള്ള അട മാവണിഞ്ഞു തയ്യാറാക്കാം | Paalada Pradhaman Using Homemade Ada

#പാലടപ്രഥമൻ Onam is at our door step and are you wondering what sweet you are going to make? No doubt! It’s the awesome yummy Palada Pradhaman (Palada Payasam). Any sadya, especially the famous Onasadya , is a grant harvest feast of Kerala and a Pradhaman is the highlight of the feast. The word Pradhaman means, the first ranked. In a feast you are serving Pradhaman first in the bottom-right corner of the banana leaf, just a little bit for ‘tasting’. Here Palada Pradhaman is made using homemade ada.The very traditional making of ada and pradhaman is shown here. No condensed milk No instant paalada No brown sugar used No colouring agent No caramelising of sugar for brown colour No decorations using any nuts Purely homemade ada Ingrediants For Paalada Pradhaman Milk 5 liters Sugar 1kg Rice flour 2 cups for making ada Fresh banana leaves Payasam plays a pivotal role in Kerala life. No.1 among sweet delicacies and most favorite of my family. Traditionally the ada is made from the scratch, grounded rice paste was spread in plantain leaves rolled and submerged into boiling water to make the rice flakes, The perfect consistency for the payasam will be that if you draw a line on the ladle it should not join or if drop of payasam is dropped on a surface it would stay there without running watery. You can also make this payasam with store bought ready made rice ada which is available in all Indian Kerala grocery stores. The other key ingredient is the milk, the thicker the milk the better. It's fairly common now to add condensed milk for that extra thickness and a creamy texture but old timers will tell you that nothing beats milk. It's not unusual to see cashews (fried in ghee) or raisins added to a palada payasam but the classic version doesn't feature any add-ons and is just about the thickness of the milk as it keeps getting reduced over a low flame.. It gradually transforms into a light pink, sometimes pale brown hue thanks to the slow-cooking style. Nothing beats the wedding version that is cooked in large brass vessels over a wood fire