No-Onion No-Garlic Dum Aloo| Aloo Dum Recipe

Dum Aloo or Aloo Dum is a huge favourite, with people of all age groups, across India. It refers to baby potatoes cooked in a flavourful gravy, a wonderful accompaniment to most kinds of flatbreads. There are several different ways to prepare Dum Aloo, varying from one part of the country to another, from one family to another. Today, I am going to share with you all my version of the dish, simple, made with minimal oil, and yet creamy and very delicious.

If you are looking for other potato recipes, you might want to consider the Punjabi Aloo Matar Ki Sabzi, Aloo Methi, Aloo Rassedar, Aloo Ke Gutke, Aloo Poha, and Pressure Cooker Bombay Sagu on my blog.

A closer look at my Aloo Dum recipe

As I was saying earlier, mine is a simple recipe that can be prepared in less than 30 minutes – and that includes hands-free time. It is made using limited oil and routine ingredients from a typical Indian kitchen – no fancy stuff or techniques here.

Unlike most restaurant versions of Dum Aloo, I do not deep-fry the baby potatoes. They are pan-roasted instead, then cooked in a tomato-based gravy. This is a no-onion, no-garlic recipe that is just perfect for the Navratri season.

There’s no cream, curd or milk used here, which makes this a vegan dish. It is entirely gluten-free as well.

You could say this is a (relatively) guilt-free Aloo Dum recipe, which makes for a lovely indulgence on the weekends along with freshly made, piping hot rotis, parathas or pooris. It might not be an authentic authentic recipe, but it does the trick for us. It actually turns out delectable, with a rich texture, no less than restaurant versions. It’s a much-loved dish at our place, for sure!

How to make No-Onion, No-Garlic Dum Aloo

Here is how I go about it.

Ingredients (serves 3-4):

1. 12-15 baby potatoes, about 350 grams

2. Salt to taste

3. Red chilli powder to taste

4. 1-1/2 tablespoons + 1/2 tablespoon of oil

5. 4 medium-sized tomatoes

6. A 1-inch piece of ginger

7. 8-10 cashewnuts

8. 3/4 teaspoon cumin seeds

9. 1/2 teaspoon turmeric powder

10. 1/2 teaspoon chana masala

11. 1/2 teaspoon garam masala

12. 3/4 tablespoon jaggery powder or to taste

13. 1 tablespoon finely chopped fresh coriander

14. 1 tablespoon kasoori methi


1. Wash the baby potatoes thoroughly, to remove all traces of dirt from them.

2. Then, place the potatoes in a wide vessel and add in enough fresh water to cover them completely. Place the vessel in a pressure cooker. Allow just 1 whistle on high flame, then switch off gas. Let the pressure release naturally.

3. When the pressure has completely gone down, get the cooked potatoes out. Drain out the water from them. Let the potatoes cool down fully, and then peel them.

4. Add a little salt and red chilli powder over the peeled potatoes. Using your hands, spread the salt and chilli powder evenly over all the potatoes.

5. Now, heat 1-1/2 tablespoons of oil in a pan. Add in the potatoes and reduce the flame down to low-medium. Cook on low-medium flame for about 5 minutes or till the potatoes are well roasted and brown on the outside. Take care to ensure that the potatoes do not burn. Stir gently, intermittently, to prevent sticking to the pan. When done, keep the roasted potatoes aside.

6. Now, chop the tomatoes roughly. Peel the ginger and chop roughly. Grind the tomatoes, ginger and cashewnuts together to a smooth paste. Keep aside.

7. Prick the roasted potatoes on all sides, using a fork. Be gentle, ensuring that the potatoes do not break. Keep aside.

8. Next, heat the remaining 1/2 tablespoon oil in a pan. Add in the cumin seeds, and allow them to stay in for a few seconds. Add in the tomato paste at this stage. Cook on low-medium flame till the paste thickens up, 5-6 minutes. Stir intermittently. Remember that the raw smell of the ingredients should go away completely.

9. Still keeping the flame at low-medium, add salt and red chilli powder to taste, along with turmeric powder. Mix well.

10. Now, add in jaggery powder, followed by about 1 cup of water.

11. Add in the roasted potatoes, along with the chana masala and garam masala. Mix well, but gently. Continue to keep the flame at low-medium.

12. Cover the pan with a lid. Cook covered on low-medium flame for 5-7 minutes, by which time the gravy would have thickened up and the potatoes would have absorbed all the flavours from the gravy. Open the lid intermittently to stir, gently. Switch off gas when the gravy has thickened up but is still on the runnier side. Remember that it thickens up further upon cooling.

13. Rub the kasoori methi well between the palms of your hands, and add it to the pan. Add in the chopped coriander as well. Mix well, but gently. Your Dum Aloo is ready. Serve hot or warm with rotis, parathas or pooris.

Tips & Tricks

1. Adjust the amount of water you use, depending upon the consistency of the gravy you require.

2. Don’t overcook the baby potatoes initially – just 1 whistle in a pressure cooker is enough. The potatoes will later be roasted in a pan, then cook in the gravy too.

3. I use Nati (country) tomatoes in the gravy, which are more tart than the ‘farmed’ ones. Therefore, I did not need to add any curd or amchoor to the gravy. You may, if you prefer.

4. You may add some milk or fresh cream, for increased flavour. Here, I haven’t. If using, add them in towards the end, when the gravy has thickened up and is almost ready.

5. I have used cashewnuts to thicken the gravy. You may use almonds instead. A mix of cashewnuts and almonds can also be used.

6. At all times, stir the gravy gently to ensure that the potatoes do not break.

7. I have used a mix of home-made garam masala and chana masala here, which are completely vegan and gluten-free. You can use store-bought versions instead. The combination of these two spice powders makes the gravy very flavourful, but you could use any one if you prefer. Adjust the quantity as per personal taste preferences. If using store-bought masalas, do check out the list of ingredients to make sure they fit into your dietary requirements.

8. The jaggery helps in cutting down on the tartness of the tomatoes and in rounding off the other flavours beautifully. I would highly recommend using it and not skipping it.

9. Often, whole spices like cinnamon, bay leaves, cloves and cardamom are used in the tempering. I have used only cumin seeds here.

10. Many people use other spice powders – like fennel powder and coriander seed powder – in the gravy. I don’t usually use them.

11. Be careful with the salt, as we add it at intervals in this recipe. Moreover, my home-made chana masala also contains some amount of salt.

12. There’s no onion or garlic used here. However, if you want to, you could add in a small onion (chopped) and 4-5 cloves of garlic (peeled) while grinding the tomato paste.

Did you like this recipe? Do tell me, in your comments!

Kheer Komola| Bengali Orange Kheer

Kheer Komola is a beautiful sweet dish made using oranges, a specialty from the state of West Bengal. It is typically prepared in the winters, when fresh oranges flood the markets. It is also a common offering to Maa Durga during Durga Pooja in Bengal. Today, I’m going to share with you all the recipe for this utterly delicious Bengali-style Orange Kheer.

Durga Pooja commemorates the victory of Maa Durga over the demon king Mahishasura, with several sweet and savoury confections being prepared for the occasion. These Bhapa Aloo by Sasmita, Tomato Khejur Amshotter Chaatni, Anarosher Chaatni, Strawberry Bhapa Doi, and these Kheerer Malpua by Sujata ji are a few examples of the foods cooked in Bengali households to celebrate Durga Pooja. I am so grateful to have had a chance to participate in these celebrations at the homes of Bengali friends and also learn how to make this kheer.

Delectable Kheer Komola or Komola Lebur Payesh

What goes into Komola Kheer?

Oranges (called ‘komola lebu‘ in Bengali) and milk are not a combination you would think of normally, but those are the major ingredients of this kheer. Full-cream milk is first thickened and sweetened, then allowed to cool down, after which orange segments and juice (sometimes zest too) is added to it. The end result is this delicate, extremely delectable, rich and creamy dessert called Kheer Komola or Komola Lebur Payesh.

This kheer is usually kept very simple, with just the bare minimum of ingredients going in – oranges, milk and sugar. However, you may flavour it with cardamom powder or garnish it with some nuts if you so prefer. The Kheer Komola recipe I am sharing here is very basic, requiring just the most basic of ingredients.

How to make Kheer Komola

Making this kheer is so ridiculously simple it hardly needs a recipe. However, there are certain techniques you need to follow to get the perfect outcome, which I have discussed at detail in the course of this post.
Ingredients (serves 4):

  1. 1 litre full-fat milk
  2. 1/2 cup + 2 tablespoons sugar or as needed
  3. 2 large ripe, sweet oranges
  4. Zest from 1 large orange, about 2 teaspoons (optional)
  5. About 1/4 cup orange juice


Top left and right: Step 1, Bottom left: Step 2, Bottom right: Step 3

1. Take the milk in a heavy-bottomed pan, and place it on high flame. Allow it to come to a boil. This takes 5-7 minutes.

2. Now, reduce the flame to medium. Add in the sugar. Mix well.

3. Let the milk cook on medium flame till it reduces to more than half of its original volume. This will take 15-20 minutes, by which time it will start to change colour and thicken. Stir intermittently. Scrape down the cream that forms on the sides of the pan, back down into the milk.

4. When the milk has thickened, switch off gas. Allow to cool down to room temperature.

Top left and right: Step 5, Below top right: Step 6, Bottom left: The Kheer Komola is ready to be chilled, Bottom right: Kheer Komola, chilled and ready to serve

5. When the milk has cooled to room temperature, zest a large orange and keep ready (if using). Peel the oranges and separate the segments. Remove all seeds and fibres, and retain only the orange flesh. Cut the flesh into bite-sized pieces. Also, squeeze about 1/4 cup of fresh orange juice and keep it ready.

6. When the milk mixture has completely cooled down, add the orange flesh to it, along with the zest and juice. Mix well. The Kheer Komola is ready.

7. Let it sit undisturbed for 2-3 hours, either at room temperature or in the refrigerator, for the orange to spread its flavour in the milk. Consume chilled or at room temperature, after this.

Tips & Tricks

1. Full-fat milk works best in the making of this Kheer Komola. Here, I have used full-cream milk from Nandini.

2. I have used regular refined sugar here.

3. Use oranges that are in season, for best results, fruits that are neither too sweet nor too sour. Mostly sweet oranges with a tinge of sourness work best in this Kheer Komola.

4. Use a heavy-bottomed pan to reduce the milk. Patiently wait for the milk to reduce well to almost half of its original volume. If the reduction isn’t done well, the kheer will taste more like plain milk and oranges rather than having the rich and creamy texture it should. Moreover, remember that we will be adding some orange juice to the kheer too, which will slightly dilute it. However, the kheer does thicken up more upon cooling.

5. Remember to wait till the reduced milk has completely cooled down, before adding in the orange segments, zest and segments. Otherwise, the milk might curdle.

6. I have used Valencia oranges that I had at home, to make this Komola Lebur Payesh. They were more yellow than orange in colour, but were wonderfully sweet with just a wee bit of sour – just perfect for the kheer.

7. This Kheer Komola tastes best after it has rested for a while. Let the kheer rest undisturbed for at least a couple of hours after the orange juice, zest and segments have been added in. You can do this either at room temperature or in the refrigerator. I prefer having this kheer slightly chilled.

8. Adjust the quantity of sugar, orange juice, zest and segments as per personal taste preferences. I have used a regular grater to get the zest. Make sure you grate only the orange skin and do not get any of the underlying white pith, as that might make the kheer bitter.

9. Like I was saying earlier, you don’t really need to use anything other than milk, sugar and oranges in this kheer. However, you may add in toasted and slivered almonds and/or cardamom powder for more flavour.

10. I have seen Bengali families skipping even the orange juice and zest altogether. In that case, only orange segments (with seeds and fibres completely removed) are added to the reduced milk. If you are skeptical of the kheer turning bitter with orange juice or zest, you may follow this method.

11. Do not use over-ripe oranges. Sometimes, they have a wine-y smell that may make the Kheer Komola less than stellar.

Did you like this recipe? Do tell me, in your comments!

Badam Kheer| Badam Payasam

Badam Kheer is a delicious dessert prepared using milk and almonds. The almonds add a beautiful nutty flavour to the kheer, as well as a gorgeous, rich and creamy texture. Badam Kheer (‘Badam Payasam‘ in Tamil) is just the perfect sweet treat for the upcoming festivals like Navratri and Diwali.

In today’s post, I am going to take you all through the process of preparing Badam Kheer, the way it is made in my family.

What goes into Badam Kheer

Milk and almonds are the two primary ingredients of this kheer. Full-cream milk yields the best results, so do try to use it as opposed to skimmed versions. It is also important to use good-quality almonds like Mamra.

Milk is sweetened with sugar and thickened, then thickened further using peeled and ground almonds. A bit of saffron and cardamom powder is added in, for flavour. I love having this Badam Kheer slightly chilled, garnished with more toasted almond slivers.

Since this is a rich kheer loaded with almonds, it is advisable to consume it only occasionally on festivals or other special days.

How to make Badam Kheer

This is quite a simple thing to prepare, requiring just a few ingredients. The almonds need to be soaked for a few hours and, once that is done, the kheer comes together very easily.

Here is how to go about making Badam Kheer or Badam Payasam.

Ingredients (makes 5-6 servings):

1. 1 litre full-fat milk

2. 1/2 cup almonds + 7-8 more for garnishing

3. 2 pinches of saffron strands

4. 1/4 cup + 2 tablespoons sugar or as needed

5. 1/2 teaspoon cardamom powder or as per taste


1. Take the almonds in a bowl. Bring 3/4 cup of water to a boil, in a saucepan. Pour this boiling water over the almonds in the bowl. Cover the bowl. Let the almonds soak, covered, for 2-3 hours.

2. When the almonds are done soaking, drain out all the water from them. Press the soaked almonds slightly, and the peel will come off easily. Peel all the almonds in this manner.

3. Reserve 1/4 cup of milk and take the rest in a heavy-bottomed pan. Place the pan on high flame.

4. Take the almonds in a small mixer jar and add in the reserved 1/4 cup of milk. Grind together to a smooth paste. Keep aside.

5. When the milk in the pan starts bubbling, add in the saffron strands. Mix well.

6. Let the milk come to a boil, then add in the sugar. Mix well and reduce the flame down to medium.

7. Cook for 4-5 minutes on medium flame or till the milk reduces a little. Scrape down the cream that forms on the sides of the pan, back into the milk. You don’t have to reduce the milk to half its original volume – just a little reduction is okay. Stir intermittently to prevent sticking to the bottom of the pan.

8. At this stage, add in the ground almond paste to the pan. Mix well. Continue to cook on medium flame for 4-5 minutes more or till the mixture thickens further. Scrape down the cream from the sides of the pan, back into the milk. Keep stirring intermittently. Switch off gas when the mixture has thickened but it is still on the runnier side – remember that it will thicken up further in time.

9. In the meantime, chop up the almonds for garnishing into slivers. Lightly toast them in a pan, on medium flame, for about 2 minutes or till they get crisp. Take care to ensure that the almonds do not burn. Mix these toasted almond slivers into the milk mixture.

10. Mix in the cardamom powder too. Your Badam Kheer is ready. Serve hot, warm, at room temperature or chilled.

Other kheer recipes on my blog

There are quite a few other kheer recipes on my blog, which you might want to check out – Carrot Kheer| Semiya Payasam| Nei Payasam| Sangu Pushpam Aval Payasam| Pasi Paruppu Payasam| Elaneer Payasam| Palada Pradhaman| Oat Milk Payasam

Tips & Tricks

1. For best results, use full-fat milk. I have used full-cream milk from Nandini here.

2. Do not overcook the kheer after adding in the almond paste. The milk might curdle. Cooking for 4-5 minutes on medium flame is good.

3. Use a heavy-bottomed pan for cooking the kheer.

4. Do not grind the almonds without taking the skin off. The paste does not turn out smooth in this case, and it ultimately adversely affects the texture of the kheer.

5. The almonds can be soaked for longer too, even overnight. In that case, you don’t need to add boiling water. The almonds can be soaked in regular room-temperature water.

6. Remember to stop cooking the Badam Kheer when it is still on the runnier side. It will thicken up some more with time.

7. Adjust the quantity of sugar you use, depending upon personal taste preferences.

8. You may reserve the water in which the almonds were soaked. It can be used in soups, gravies, etc.

9. The peeled almond skins can be reserved too. They can be used in chutneys or while grinding tomato puree for gravy-based sabzis.

10. I have used home-made cardamom powder here. You can use a store-bought one instead, too. To make home-made cardamom powder, take a handful of green cardamom pods in a small mixer and grind to a fine powder, skin and all. Keep this at room temperature in a clean, dry, air-tight bottle and use as needed. 

Did you like this recipe? Do tell me, in your comments!

Thengai Poornam Kozhukattai| Kozhukattai Recipe

Thengai Poornam Kozhukattai is a popular offering on the occasion of Ganesh Chaturthi, in South India. It refers to a sort of steamed dumpling, for lack of better words. The outer shell is made using rice flour, and the sweet filling within is made with coconut and jaggery. In today’s post, let me share with you all my family’s way of making Thengai Poornam Kozhukattai.

Ganesh Chaturthi recipes on my blog

Different kinds of modak (‘kozhukattai‘ in Tamil) are prepared for Ganesh Chaturthi, as it is believed that they are one of Lord Ganesha’s favourite foods. There are several other special dishes also prepared for the occasion. Kara Ammini Kozhukattai, Pidi Kozhukattai, Vella Payaru, Vellai Kondakadalai Sundal, Peanut Laddoo, Wheat Dalia Pidi Kozhukattai, Fruit & Nut Chocolate Modak, Corn Dalia Pidi Kozhukattai, and Pottukadalai Maa Laddoo are some festive dishes from my blog that you might want to check out.

About Thengai Poornam Kozhukattai

These kozhukattai with the sweet coconut filling are a heritage offering to Lord Ganesha, especially in Tamilnadu. Just a few ingredients are required to make them, and they taste absolutely wonderful.

Making the kozhukattai is not a very difficult task per se, but they do require practice to get them perfect. I have shared detailed notes here, to explain the process as clearly as possible, to help achieve the best of results.

Thengai Poornam Kozhukattai Recipe

Here is how to go about making them.

Ingredients (makes about 12 pieces):

For the filling:

1. 1 cup fresh grated coconut

2. 1/2 cup jaggery powder

3. About 1/2 cup water

4. 3/4 teaspoon cardamom powder

5. 3/4 teaspoon ghee

For the outer covering:

1. 2 cups water

2. A pinch of salt

3. 1/2 teaspoon oil + more as needed for greasing hands and steaming vessels

4. 1 cup rice flour


We will start by preparing the sweet coconut filling.

1. Take the jaggery powder in a heavy-bottomed pan. Add in 1/2 cup water or just enough to cover the jaggery. Place the pan on high flame, and allow the jaggery to melt completely in the water.

2. When the water comes to a rolling boil, reduce flame to medium.

3. At this stage, add the grated coconut to the pan, stirring constantly. Mix well. Cook on medium flame for 3-4 minutes. By this time, the water will dry out and the coconut mixture will start thickening.

4. Add in the cardamom powder and mix well. Cook for a minute or so more or till the mixture starts comes together as a solid mass.

5. Still keeping the flame at medium, add the ghee to the pan. Mix well, and switch off gas. Do not cook further as that will make the mixture rock-solid. It will thicken some more upon cooling.

6. The coconut filling is ready. Set it aside and allow to cool completely.

In the meantime, we will prepare the dough for the outer covering.

1. Take 2 cups of water in a heavy-bottomed pan. Add in a pinch of salt and 1/2 teaspoon oil. Place the pan on high flame and allow it to come to a rolling boil.

2. At this stage, reduce the flame down to low-medium. Add in the rice flour little by little, stirring constantly with one hand. The rice flour will immediately soak up all the water. Break up lumps with the back of a ladle and cook the dough on low-medium flame for about 2 minutes.

3. Now, turn the flame down to the lowest and allow the dough to cook covered for a minute. Switch off gas. Mix in the oil.

4. Let the dough stay in the pan, covered, for some time till it cools down enough to handle. Don’t let it cool down completely – let it get just warm enough to handle comfortably. At this stage, knead the dough well to a smooth, soft texture without any cracks. Keep it covered till you need it.

Now, we will start preparing the kozhukattai.

1. When both the rice flour dough and the coconut filling have completely cooled down, we will start preparing the kozhukattai. Grease your hands well with oil and pinch out a small portion of the dough, keeping the rest of it covered. Shape a thin bowl out the dough, using your hands.

2. Place a couple of tablespoons of the coconut filling in the bowl. Do not overstuff it – use just enough filling. Gather the dough on the sides little by little and form the shape of a modak/kozhukattai as shown in the step-by-step pictures.

3. Prepare kozhukattai out of all the dough and filling, in a similar manner. Keep ready.

4. Heat water in an idli steamer and allow it to come to a boil. Grease the idli plates with oil and keep them ready.

5. When the water in the steamer starts bubbling, place a greased plate inside. Arrange a few kozhukattai atop the plate, without overcrowding.

6. Close the steamer and cook on medium flame for 10-12 minutes. You will know the kozhukattai are done when they start looking glossy. Remove them onto a plate. Replenish the water in the steamer if needed, allow it to come to a boil, then cook a few more kozhukattai in a similar manner. Repeat until all the kozhukattai are steamed and ready. Serve within an hour or so, as they tend to become dry with time.

Tips & Tricks

1. This recipe uses a little amount of ghee and is, hence, not vegan (plant-based). If you want to make vegan kozhukattai, substitute the ghee with coconut oil or sesame oil.

2. The above recipe is completely vegetarian and gluten-free.

3. I have used organic country (Nati) jaggery here, which gives the coconut filling its deep brown colour. You may use regular jaggery instead, too. The colour of the filling depends upon the variety of jaggery you use.

4. I have used an idli steamer to cook the kozhukattai. You may steam them in a vegetable steamer or a pressure cooker too.

5. Do not overcrowd the steamer while cooking the Thengai Poornam Kozhukattai. Cook them a few at a time.

6. Do not steam the kozhukattai for more than 10-12 minutes as that might render them hard.

7. Adjust the quantity of jaggery you use as per personal taste preferences.

8. Traditionally, rice was soaked overnight, then ground into a batter and cooked to make the outer covering for these kozhukattai. Considering that it is a very tedious process, most families these days use rice flour instead (home-made or store-bought). I have used store-bought rice flour from a brand called Anil.

9. Always keep the rice flour dough covered, to prevent it from drying out. This will help in preparing perfect, crack-free kozhukattai.

10. Don’t overcook the coconut filling. This can cause the filling to become very hard and chewy.

11. I have shaped the kozhukattai using my hands. You may use a mould to do so.

12. The coconut filling can be prepared a day in advance, while it is best to make the rice flour dough fresh.

Did you like this recipe? Do tell me, in your comments!

Palada Pradhaman| Palada Payasam

Palada Pradhaman is a type of kheer made using bits of dried rice pasta (called ‘ada’ in Malayalam). Also called Palada Payasam, this is a milk-based delicacy that is quite common in Kerala. It is, in fact, a popular part of the sadya or banana-leaf spread served during Onam. My mom-in-law hails from Kerala, and she often prepares this kheer for other festive occasions like Diwali, Vishu, Janmashtami, Tamil New Year and Ganesh Chaturthi. It is a delicious sweet treat, and I am sharing our family recipe for the same, just in time for the upcoming festivals.

What exactly is ‘ada‘?

Like I was saying earlier, ‘ada‘ refers to rice pasta. In Malayali families, ada is traditionally made from scratch by making a thin rice batter and then steaming it in a banana leaf. This freshly made ada is then used to make payasam. However, considering this is a bit of a time-consuming process, many Kerala-based brands now offer ready-to-use dried ada packets. These dried ada can also be used to make payasam the same way as the fresh one is.

Here, I have used ready-to-use dried ada from the Double Horse brand (the package calls it ‘rice pasta bits’). Some day, I will try to share the recipe for rice ada made from scratch, the traditional way. For now, let me share with you all how to make payasam using a store-bought version.

What goes into Palada Pradhaman?

Apart from the store-bought rice ada, milk and sugar are the two most important components of this payasam. Many families keep this payasam really simple, sans dried fruit and nuts or ghee, but my recipe uses all of these. I have used a small amount of ghee and some cashewnuts to make this dessert even more flavourful. I have also used a bit of cardamom powder and rose essence, for that extra zing.

Palada Pradhaman is different from Ada Pradhaman, another festive delicacy from Kerala. Both desserts use rice pasta aka ada, but the other ingredients used and style of preparation are different for both. While Palada Pradhaman is made using milk and sugar, Ada Pradhaman uses jaggery and a generous amount of coconut. Taste-wise, the two are completely different.

How we make Palada Pradhaman

Here is how we go about it.

Ingredients (serves 3-4):

1. 1 litre full-fat milk

2. 2 tablespoons ghee

3. 12 cashewnuts

4. 1/4 cup ready-to-use rice ada

5. 1/4 cup + 2 tablespoons of sugar or to taste

6. 1/2 teaspoon cardamom powder

7. 4-5 drops of rose essence (optional)


1. Chop the cashewnuts roughly. Keep ready.

2. Heat the ghee in a large heavy-bottomed pan. Turn the flame down to medium and add in the chopped cashewnuts. Fry them till golden-brown, taking care not to burn them. Transfer the fried cashewnuts to a plate and keep aside.

3. Now, still keeping the flame at medium, add the rice ada to the pan. Fry them in the residual ghee till they slightly puff up. Take care not to burn them.

4. Now, add in the milk. Mix well. Increase the flame to high.

5. Let the milk come to a boil on high flame. This should take 6-7 minutes.

6. Again, reduce the flame down to medium. Add in the sugar. Mix well.

7. Cook on medium flame for 10-12 minutes or till the milk thickens and reduces to almost half of its original volume. Switch off gas at this stage.

8. Mix in the cardamom powder.

9. Mix in the rose essence, if using.

10. Add in the fried cashewnuts. Mix well. Your Palada Pradhaman is ready. You can serve it hot, warm, at room temperature or after chilling it for a couple of hours.

Tips & Tricks

1. Use full-fat milk for best results. I have used full-cream milk from Nandini here.

2. Adjust the quantity of sugar as per personal taste preferences. I have used regular refined sugar here.

3. Keep the consistency of the payasam as thick or runny as you prefer. Remember that it thickens up further upon cooling.

4. Use a heavy-bottomed pan for making the Palada Pradhaman. Make sure the rice ada and cashewnuts do not burn.

5. You may add in some more ghee if required. For best results, use good-quality, fragrant ghee.

6. The rose essence is purely optional. However, I like adding it in as it adds a beautiful touch to the payasam.

7. Allow the Palada Pradhaman to cool down completely before you refrigerate it (if you decide to serve it chilled).

8. You may use some chopped almonds and raisins along with the cashewnuts.

9. Make sure the milk is at room temperature when you add it to the pan.

Other payasam recipes on the blog

I have quite a few recipes for payasam (kheer) on my blog, which you might want to check out.

Do see my posts on Semiya Payasam|Vegan Oat Milk Payasam| Carrot Payasam| Butterfly Pea Kheer With Beaten Rice| Nei Payasam| Pasi Paruppu Payasam| Elaneer Payasam

Did you like this recipe? Do tell me in your comments!