Instant Pot Palada Payasam Recipe – Easy Kerala Milk Pudding

Last Updated on 2 months by Neha Deshmukh

Instant Pot Palada Payasam Recipe – Easy Kerala Milk Pudding

Hey everyone! If you’ve ever tasted the creamy, dreamy goodness of Palada Payasam, you know it’s a dessert worth chasing. This traditional Kerala milk pudding is usually reserved for special occasions, but honestly? I make it whenever I’m craving something comforting and sweet. And thanks to the Instant Pot, it’s now so much easier to whip up! I first made this in the Instant Pot when my family was visiting, and it was a huge hit – everyone raved about how perfectly cooked it was. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Palada Payasam recipe is a game-changer. It simplifies a traditionally lengthy process without sacrificing any of the authentic flavor. Seriously, the Instant Pot does most of the work for you! It’s perfect for festivals, celebrations, or just a cozy night in. Plus, it’s surprisingly easy, even if you’re new to Indian desserts. You’ll love how creamy and delicious this payasam turns out, and how much time you save.

Ingredients

Here’s what you’ll need to make this delightful payasam:

• 1 liter full cream milk
• 1/2 cup water
• 1/3 cup sugar (approximately 150g)
• 1/3 cup dried palada (ada) – about 75g
• 200 grams condensed milk
• 1 pinch of salt
• 1/2 teaspoon ghee
• 10 cashews, halved

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Palada/Ada: This is the star of the show! Palada, also known as ada, are small, flattened rice flakes. You can usually find it at Indian grocery stores. Look for good quality palada – it should be relatively uniform in size and not broken into tiny pieces.
• Full Cream Milk: Don’t skimp on the milk here. Full cream milk (approximately 3.25% fat) gives the payasam its signature richness and creamy texture. You can use other types of milk, but the result won’t be quite as decadent.
• Condensed Milk: I prefer using a good quality, full-fat condensed milk. It adds sweetness and helps create that lovely, thick consistency. You can adjust the amount to your liking, but 200g usually hits the sweet spot for me.

Step-By-Step Instructions

Alright, let’s make some payasam!

1. First, add the milk, water, and sugar to your Instant Pot. Give it a good mix with a metal spoon to dissolve the sugar.
2. Now, close the lid, making sure the pressure release knob is set to ‘sealing’. Steam cook on manual/pressure cook for 40 minutes.
3. While the milk is cooking, soak the dried palada in cold water for about 30 minutes. This helps it soften up and cook evenly.
4. Once the cooking time is up, let the pressure release naturally. This usually takes about 15-20 minutes. Carefully open the pot and add the drained palada and a pinch of salt.
5. Close the lid again and steam cook for just 2 minutes. Again, let the pressure release naturally.
6. Time for the good stuff! Stir in the condensed milk until it’s fully incorporated. Then, refrigerate the payasam for at least 6 hours – this allows it to thicken and the flavors to meld together beautifully.
7. Just before serving, fry the cashews in ghee until they’re golden brown and fragrant. Garnish the chilled payasam with the fried cashews and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the natural pressure release! It’s crucial for preventing the payasam from scorching.
• Stir frequently during the initial cooking stage to prevent the milk from sticking to the bottom of the pot.
• Refrigerating the payasam for a longer period (overnight is even better!) results in a thicker, more flavorful dessert.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like cashew or almond milk) and vegan condensed milk. It works surprisingly well! My friend, who’s vegan, loves this version.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: Add a pinch of cardamom powder (about 1/4 teaspoon) during the final stirring stage for a warm, aromatic flavor.
• Festival Adaptations: During Onam or Vishu, some families like to add a few strands of saffron for a touch of luxury and color.

Serving Suggestions

Palada Payasam is best served chilled. It’s delicious on its own, but you can also pair it with other traditional Kerala dishes. A sprinkle of chopped nuts on top adds a nice textural contrast.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon refrigeration, so you can add a splash of milk when reheating if needed.

FAQs

Let’s answer some common questions:

• What is Palada/Ada and where can I find it? Palada (or ada) is a type of flattened rice flake used in Kerala cuisine. You can find it at most Indian grocery stores, either in the dry goods aisle or in the frozen section.
• Can I make this Payasam on the stovetop? Absolutely! It will take longer, and you’ll need to stir more frequently to prevent sticking, but it’s definitely doable. Simmer the milk and palada on low heat for about 45-60 minutes, stirring constantly.
• Can I adjust the sweetness level? Yes, definitely! Start with 1/3 cup of sugar and add more to taste. Remember that the condensed milk also adds sweetness.
• How do I prevent the Payasam from sticking to the Instant Pot? Stir frequently during the initial cooking stage, especially when the milk starts to simmer.
• What is the best way to soak the Palada? Simply place the palada in a bowl and cover it with cold water. Let it soak for 30 minutes, then drain well before adding it to the Instant Pot.