Ethatha’s Paalada Payasam

Palada Payasam is a classic Kerala-style pudding made from milk and sugar, with its highlight being the palada or rice chips. My sister’s (ethatha) version of this beloved dessert is quick and instant, using rice palada, coconut milk, and condensed milk. The result is so deliciously creamy and sweet that you won’t be able to stop once you start. It’s incredibly yummy!

Ethatha’s Paalada Payasam


  • ½ Cup Rice paalada
  • 2 Cups Light coconut milk (I used canned coconut milk and diluted it. You can use freshly squeezed or just mix 2 tbsp coconut milk powder in 1 ¾ cup warm water and use)
  • ½ Can Sweetened condensed milk Add more or less depending on your preference
  • 1 Cup Thick coconut milk I added straight from can. You can make by mixing 4 tbsp coconut milk powder in 1 cup warm water
  • 1 Tbsp Ghee
  • Cashewnuts


  • Add paalada and thin coconut milk into a pressure cooker and cook on medium high until one whistle blows. Then reduce heat to lowest and cook for 15 minutes.
  • Once fully cooked and soft, pour thick coconut milk and sweetened condensed milk. Mix well.
  • Add cardamom powder. Bring it to a slight boil and turn it off.
  • Heat ghee in a pan and add cashew nuts. Once the cashew turns golden brown in color, take it off the heat and pour into the payasam.
  • The payasam is ready. You can serve it warm or cold.

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