palada pradhaman payasam

palada pradhaman payasam

""“cooking is an art and patience a virtue... careful shopping, fresh ingredients and an unhurried approach are nearly all you need. there is one more thing - love. love for food and love for those you invite to your table. with a combination of these things you can be an artist - not perhaps in the representational style of a dutch master, but rather more like gauguin, the naïve, or van gogh, the impressionist. plates or pictures of sunshine taste of happiness and love." ~keith floyd

ingredients

1. palada - small 250 g

2. milk -1 litre

3. sugar- 250g or according to taste

4. salt - a pinch

5. cardamom-4

6. dry grapes-1 handful

7. cashew nut- 8

8. ghee- 4 tablespoons

9. water

10. condensed milk-  1 tin

preparation

boil some water in a vessel and put the ada in it and take it from flame. let it be there for half an hour. then drain it.

take another vessel. add 2 tablespoons of ghee and fry ada.

pour milk into this and let it boil preferably in medium flame.  when it begins to boil add salt and sugar according to your taste.  when it becomes pink in colour or semi solid consistency, you can add condensed milk.

remove from flame.

allow it to settle. add  crushed cardamom.

fry cashew nuts and raisins(dried grapes) in rest of ghee. add it to payasam

palada pradhaman ready.