Rose Paalada Pradhaman

Thinai Agency2 min read
Rose Paalada Pradhaman

Rose Palada Pradhaman

A Kerala classic, with a delicate floral twist.

Serves 6–8

Ingredients

• Palada Pradhaman instant mix – 300 g

• Full-fat milk – 1 litre

• Water – 150 ml

• Ghee – 3 tbsp

• Cashews – 20 g

• Raisins – 20 g

• Skayaa Rose Syrup – 60 ml

• Condensed milk – 75 g

• Dried or fresh edible rose petals – for garnish, optional

Method

  1. Heat ghee in a heavy-bottomed pan. Fry cashews and raisins until golden and plump. Transfer to a bowl and set aside.

  2. In the same pan, bring milk and water to a gentle rolling boil.

  3. Slowly stream in the palada mix while stirring continuously to prevent lumps from forming.

  4. Cook on low heat for 10–15 minutes, stirring occasionally, until the ada is tender and the milk is reduced and creamy.

  5. Stir in condensed milk and mix well.

  6. Pour in 60 ml Skayaa Rose Syrup, gently folding until the payasam turns into a soft blush tone. Turn off the flame immediately.

  7. Fold in the fried cashews, raisins, and aromatic residual ghee.

  8. Serve warm or chilled, finished with a scatter of delicate rose petals.

Chef's Note

A traditional Kerala festive favourite, gently softened with the sweet floral fragrance of Damascus rose.