Authentic Ada Payasam Recipe – Kerala Rice Pudding with Milk & Cashews

Last Updated on 2 months by Neha Deshmukh

Authentic Ada Payasam Recipe – Kerala Rice Pudding with Milk & Cashews

Hey everyone! If you’ve ever been to Kerala, or even just dreamed of the incredible food coming out of that region, you have to try Ada Payasam. It’s a classic for a reason – creamy, comforting, and subtly sweet. I remember the first time my auntie made this for me during Onam… honestly, I think I had three bowls! It’s a little bit of work, but trust me, every single stir is worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Ada Payasam isn’t just a dessert; it’s a hug in a bowl. It’s perfect for festivals, celebrations, or just a cozy night in. The delicate flavor of the rice ada, combined with the richness of the milk and the warmth of cardamom, is simply divine. Plus, the little crunch from the cashews? Chef’s kiss. It’s a dish that always brings back happy memories, and I’m so excited to share my version with you.

Ingredients

Here’s what you’ll need to make this Kerala classic:

• ?? cup Rice Ada
• 1 liter Milk (full-fat recommended)
• 1 cup Sugar
• 1 Cardamom pods (optional, but highly recommended!)
• Cashew nuts (optional, for garnish)
• 1 tablespoon Ghee

Ingredient Notes

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

• Rice Ada: This is the star! Ada is flattened rice, and you can usually find it in Indian grocery stores. It comes in different widths – I prefer the slightly thinner variety, but use what you can find. You might need to soak it for a bit longer if it’s thicker.
• Milk: Full-fat milk really gives this payasam that luxurious, creamy texture. But, if you prefer, toned milk will work too – it just won’t be quite as rich.
• Cardamom: Freshly crushed cardamom is best! The aroma is incredible. If you’re using pre-ground, make sure it’s relatively fresh for the most flavour.
• Ghee: Ghee adds a beautiful nutty flavour. Homemade is amazing if you have the time, but good quality store-bought ghee works perfectly well.

Step-By-Step Instructions

Alright, let’s make some payasam!

1. First, give the ?? cup of rice ada a good wash and drain it well. This gets rid of any excess starch.
2. Next, boil 1 cup of water and soak the washed ada in it for about 15 minutes. This softens it up so it cooks evenly.
3. In a heavy-bottomed pan (this is important to prevent sticking!), boil the 1 liter of milk with another 1 cup of water. Once it’s simmering, add the soaked ada.
4. Now comes the patience part! Simmer on medium heat, stirring constantly to prevent the ada from sticking and burning. This takes about 25-30 minutes. You’ll know it’s ready when the milk has reduced, thickened, and turned beautifully creamy.
5. Add the 1 cup of sugar and stir until it’s completely dissolved. Simmer for another 5 minutes, stirring occasionally.
6. If you’re using them, roast the cashew nuts in 1 tablespoon of ghee until they’re golden brown and fragrant. Add them to the payasam along with the cardamom powder. Give it a good mix.
7. Serve warm! If it thickens up too much as it cools, just add a splash of milk to get it back to your desired consistency.

Expert Tips

• Stir, stir, stir! Seriously, don’t skip the stirring. It’s the key to preventing sticking and ensuring a creamy texture.
• Heavy-bottomed pan is your friend. It distributes heat evenly and reduces the risk of burning.
• Adjust the sweetness. Feel free to add more or less sugar to suit your taste.

Variations

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

• Vegan Adaptation: Use your favourite plant-based milk (coconut milk is amazing in this!) and skip the ghee or use a plant-based alternative.
• Gluten-Free: Good news! Ada Payasam is naturally gluten-free.
• Spice Level: If you love cardamom, feel free to add a little more. A pinch of nutmeg can also be lovely.
• Festival Adaptations: My family always makes a slightly richer version for Onam and Vishu, using extra ghee and a generous handful of cashews.

Serving Suggestions

Ada Payasam is wonderful on its own, but it’s also lovely served with a side of banana chips or a sprinkle of saffron. It’s traditionally served as part of a sadya (a traditional Kerala vegetarian feast), but honestly, it’s good any time!

Storage Instructions

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

FAQs

1. What is Ada Payasam traditionally served with?

Traditionally, Ada Payasam is served as part of a sadya, a large vegetarian feast served on a banana leaf. It’s often enjoyed alongside other Kerala delicacies like sambar, rasam, and various vegetable curries.

2. Can I use a different type of rice instead of Ada?

While Ada is traditional, you could experiment with other small-grained rice varieties. However, the texture won’t be quite the same. Ada has a unique flattened shape that contributes to the payasam’s creamy consistency.

3. How do I prevent the Payasam from sticking to the bottom of the pan?

Constant stirring is key! Using a heavy-bottomed pan also helps. If you’re still worried, you can also add a tablespoon of ghee to the pan before you start cooking.

4. Can Ada Payasam be made ahead of time?

Yes, you can make it a day ahead! Just store it in the refrigerator and reheat gently on the stovetop, adding a little milk if needed to adjust the consistency.

5. What is the best way to roast cashews for Payasam?

Roast them in ghee over medium heat, stirring frequently, until they turn golden brown and fragrant. Be careful not to burn them! They should be nicely toasted and have a lovely nutty aroma.