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December 8, 2008

Palada Prathaman

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Festival : Onam Region : Kerala
 Recipe by :
Last Updated: 8-12-2008
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Ingredients :

Thick milk

- 3litre

Par boiled rice (dried red rice)

- 250gm

Water to mix flour


Coconut oil

- 1tbs


- 2tbs

Plantain leaf pieces

- as required


- 625gm
Cardamom powder (optional)  -  
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   Cardamom,   Coconut,  

There are various kinds of Prathamans such as Ada, pazham, parippu and palada prathamans. 

In 'Ada prathaman', rice flour mixed with molasses is formed into a paste, cut into small pieces and boiled in water. To these, coconut milk and molasses are added in proportion. It is then flavored with ghee.

In 'pazham prathaman', plantain fruits of a special kind known as 'Nentra Pazham' are well boiled in water till the whole water is dried and the whole thing is reduced to a pulp by constant pressing. Then it is tempered with ghee. Coconut milk is added and the thing sweet in itself, is further sweetened with molasses. The kernel of a dried coconut, cut into small slices is boiled in ghee, and added to it. 

The main ingredient used in 'parippu prathaman' is pulse. Many more kinds of prathamans are made of other articles as with Bengal gram, pumpkins etc.

In palada prathaman pieces of flour paste (ada) are boiled in milk and sweetened with sugar. No ghee or spices are added except some cardamoms.


Cooking Method : 

Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and  1/2tbs sugar in it.

Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain.

Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.

Note: 'Ada'  is now available in the market. You can boil 'ada' with milk and sugar and make Palada in no time.

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   RADHAN EZHAMKULAM, ADOORReplyPosted On:5/2/2011
Very Delecious,Easy to cook
   nishad qatar , doha ,qatarReplyPosted On:1/9/2009
   hamna, eranipalam-calicutReplyPosted On:22/8/2009
first i don't know to cook ,one day my friend told me about this then i open the net and check i wrote in one book and i maked that ,it is so tasty then all the things i looked in this.
   Neenamurali, Ras al khaimahReplyPosted On:21/7/2009