Ada Payasam Recipe – Traditional Indian Rice Pudding with Caramel

Last Updated on 2 months by Neha Deshmukh

Ada Payasam Recipe – Traditional Indian Rice Pudding with Caramel

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Ada Payasam. This creamy, dreamy rice pudding with a hint of caramel is a staple in many South Indian households, especially during festivals. I first made this for my family during Onam, and it was a huge hit! It’s surprisingly easy to make, and the results are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Ada Payasam isn’t just delicious; it’s comforting. The soft, melt-in-your-mouth ada (rice flakes) combined with the rich milk and golden caramel is a flavor explosion. It’s the perfect dessert to end a meal, or honestly, to enjoy any time you need a little sweetness in your life. Plus, it’s a relatively quick dessert to whip up, especially with the help of a pressure cooker!

Ingredients

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

• 1/4 cup store-bought ada (Double Horse brand) – about 50g
• 1/2 liter full-fat milk – about 500ml
• 1/4 cup sugar – about 50g
• 2 tbsp sugar (for caramelizing) – about 20g
• 1 tbsp water (for caramelizing) – about 15ml
• 5 roasted cashew nuts (optional, for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Ada – specifically Double Horse brand: Trust me on this one! Double Horse ada cooks beautifully and has the perfect texture. You can find it at most Indian grocery stores. If you can’t find Double Horse, any good quality ada will work, but cooking times might vary slightly.
• Full-Fat Milk for richness: Don’t skimp on the milk here. Full-fat milk gives the payasam that luxurious, creamy texture we all crave. You can use lower-fat milk, but it won’t be quite as decadent.
• Caramelization technique: This is where the magic happens! Taking the time to caramelize the sugar properly adds a beautiful depth of flavor. Don’t rush this step – low and slow is the key.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the ada in hot water for about 30 minutes. This softens it up and ensures it cooks evenly. After soaking, drain the ada and give it a quick rinse in cold water.
2. Now, in a pressure cooker, pour in the milk and 1/4 cup of sugar. Bring this mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
3. While the milk is heating up, let’s make the caramel. In a separate pan, combine 2 tbsp of sugar with 1 tbsp of water. Cook over medium heat, without stirring, until the sugar melts and turns a beautiful golden brown. Be careful not to burn it! Once caramelized, gently pour this into the boiling milk.
4. Add the drained ada to the milk mixture. This is important: place a small plate or spoon inside the pressure cooker on top of the payasam. This prevents it from overflowing as it cooks.
5. Close the pressure cooker lid and cook on low flame for 3 whistles (about 15 minutes). Once done, let the pressure release naturally. Don’t try to force it open!
6. Finally, open the cooker and give the payasam a good stir. If it’s too thick, add a little more milk to reach your desired consistency. Garnish with those roasted cashew nuts if you’re feeling fancy!

Expert Tips

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

• Keep a close eye on the caramel! It can go from golden brown to burnt very quickly.
• Don’t overcook the ada. It should be soft and tender, but not mushy.
• Adjust the sugar to your liking. Some people prefer a sweeter payasam, while others like it more subtle.

Variations

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

• Vegan Adaptation: Use plant-based milk like coconut milk or almond milk for a delicious vegan version. Coconut milk will give it a particularly lovely flavor!
• Sugar Level Adjustment: My grandmother always used a little less sugar, preferring the natural sweetness of the milk to shine through. Feel free to reduce the sugar to 1/8 cup if you prefer.
• Festival Adaptations – Onam/Vishu Special: During Onam and Vishu, my family loves to add a pinch of cardamom powder to the payasam for an extra layer of flavor.

Serving Suggestions

Ada Payasam is best served warm, but it’s also delicious chilled. I love to serve it in small bowls, garnished with a few extra cashews. It pairs perfectly with a cup of chai or a light Indian meal.

Storage Instructions

Leftover Ada Payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it chills, so you may need to add a splash of milk when reheating.

FAQs

Got questions? I’ve got answers!

• What is Ada? Ada is a type of rice flake, specifically made from raw rice. It’s a key ingredient in many South Indian sweets.
• Can I make this without a pressure cooker? Yes, you can! Cook the payasam in a heavy-bottomed pot on the stovetop, stirring frequently to prevent sticking. It will take longer – about 45-60 minutes – and you’ll need to be extra vigilant about stirring.
• How do I prevent the payasam from sticking to the bottom? The plate/spoon trick in the pressure cooker helps. If using a pot, constant stirring is key!
• What is the best type of milk to use? Full-fat milk is ideal for the creamiest texture, but you can use other types of milk if you prefer.
• Can I add cardamom or other spices? Absolutely! A pinch of cardamom, nutmeg, or even a tiny bit of saffron can add a lovely aroma and flavor.