Paalada Payasam

 Ingredients 1/2 cup rice ada (palada - choose the smallest ada) 4 cups milk 3/4 cup sugar + 2 tbsp sugar 3 tsp water a dollop of butter

For the creamier version (optional): 1/2 cup milk 3 tbsp milk powder

Method

• Boil enough water(around 4 cups) of water and add the rice ada.
• Cook for three minutes and then strain it through a sieve. Run some cold water over the strained ada and keep aside so that the water drains out completely.
• Now into a pressure cooker (a three-litre pressure will be required for 4 cups of milk) pour the milk.
• Add 3/4 cup of sugar and the cooked strained ada.
• Heat for one to two minutes, mixing everything well and then keep aside.
• Meanwhile, in a pan add 2 Tbsp sugar and 3 tsp water. Bring this to a boil. Reduce the heat to medium-low and allow the sugar to caramelize. (Please note: Do not stir in between as that will lead to the sugar crystallising on the spoon. You can lift the pan and rotate it gently to ensure an even caramelisation).
• Take care not to burn the sugar. The colour should be an amber colour. Remove from heat as soon as it attains an amber colour. Watch my video to get an idea about the caramelization process and the correct colour and consistency.
• Now very slowly and carefully add the caramelized and hot sugar syrup into the milk mixture.(Remember to do this step very carefully and slowly as it may splash out)
• Close the cooker and keep it on medium-high heat. Once the steam starts to show up through the vent of the cooker lid put on the weight and cook for 20 minutes on the lowest heat.
• After 20 minutes switch off the heat and let the cooker remain as such until the steam has settled on its own.
• Open the cooker once the steam has settled and mix well.
• Add a dollop of butter and our sadya style paalada payasam is ready. 

  For a creamier version, you can do this step as well👇

• To half a cup of warm milk add 3-4 Tbsp of milk powder and mix well so that there are no lumps.
• Pour this to the prepared payasam through a sieve(to remove any milk powder lumps).
• Cook for 3 to 4 minutes stirring continuously. 
• Add more butter if preferred and serve.