Palada Payasam

Ingredients

• 1/2 Cup Ada
• 2 Cups Water
• 1 Litre Milk
• 1/2 Cup Sugar
• 2 Tablespoons Sugar (for Caramel )

Instructions

1. 1

   Take ½ cup of store-bought rice ada in a bowl. Wash them with plenty of water and drain. I’d suggest following the brand instructions for the soaking time.

2. 2

   Bring 2 cups of water to a boil and turn off the flame. Add washed and drained ada to the hot water. Cover it with a lid and let it sit for about 15 minutes or until it turns slightly soft but not mushy.

3. 3

   Drain the soaked ada and rinse with water once or twice to get rid of starch. Keep it aside until use.

4. 4

   Add 1 litre of milk to a heavy-bottomed pan or uruli (traditional brass vessel). When the milk has started heating up, add ½ cup of sugar. Mix well and cook on a medium-low flame until the milk reduces to half. It will take anywhere between 30-40 minutes. Do not forget to stir occasionally to prevent it from burning.

5. 5

   When it is reduced to half, add the soaked ada to the reduced milk mixture. Mix everything without any lumps and continue cooking for another 10-15 minutes or until the kheer is thick.

6. 6

   When it is thick and creamy, remove it from the flame.

7. 7

   To make the homemade caramel, heat 2 tablespoons of white sugar in a pan and let it melt. When it starts to melt, mix well using a spoon or spatula until it is smooth and golden brown.

8. 8

   Pour ¼ cup of water into the melted sugar and mix well immediately. If the caramel hardens at this stage, don’t panic. Just stir gently on a low flame until it dissolves back into a smooth syrup. Pour it into the prepared palada pradhaman.

9. 9

   Mix everything until well combined and serve warm or cold.