Palada
Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, and Onam Sadya. Made with jaggery, coconut, and patience.
Ingredientsfor 4 servings
- 200 g Ada
- 3 litre Milk
- 3/4 glass Sugar
- 1 tsp Ghee
- Cardamom powder A pinch (Elakka)
Preparation
Step 1
Soak the ada in hot water for at least 15 minutes.
Step 2
Wash it in cold water so that it doesn`t stick to one another while cooking.
Step 3
Boil 2 litres of milk in a vessel.
Step 4
When the milk starts to thicken, add ada into it and allow it to cook.
Step 5
Add sugar and stir for at least 15 minutes.
Step 6
When the milk becomes semi thick, add the rest of the milk and stir.
Step 7
When it reaches the desired consistency, take it off the heat.
Step 8
Add ghee and cardamom powder.
Step 9
Serve while still hot or chilled.
Tip
The binding point is everything — cook the mixture just until it holds shape when pressed. Overcooked, it turns hard; undercooked, it crumbles.
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