Pal Adai Prathaman

Name: Pal Adai Prathaman
Total time: 4800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 8 cups milk; 16 oz heavy cream; 2 cups condensed milk (sweetened); 50 grams rice paper; 1 tsp saffron; 1 teaspoon cardamom powder; 1/4 teaspoon grated nutmeg; 1/4 teaspoon licorice, grated; 1 cup powdered sugar (optional); 1/4 cup ghee; 1/2 cup raisins; 1/2 cup cashews; As Required dessert

Lakshmi Sridharan Ph D @cook_19872338

USA

Kerala Onam Festival Special. Keralites make different kinds of side dishes, rice and dessert recipes; serve them on a big banana leaf. Each recipe has a defined place on the leaf. I am preparing a few items ; will serve them all on a banans leaf !! Pal adai of Kerala is not available here. Instead I used rice paper. I added heavy cream to milk along with sweetened condensed milk . I don't have Pancha Loka vessel of Kerala. I used a nonstick pan

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

80 mins

6 servings

8 cupsmilk
16 ozheavy cream
2 cupscondensed milk (sweetened)
50 gramsrice paper
1 tspsaffron
1 teaspooncardamom powder
1/4 teaspoongrated nutmeg
1/4 teaspoonlicorice, grated
1 cuppowdered sugar (optional)
1/4 cupghee
1/2 cupraisins
1/2 cupcashews
As Requireddessert

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Steps

80 mins

1

Collect the necessary materials. Place near the cooking area
2

Collect the necessary materials. Place near the cooking area
3

Soak saffron in 1tablespoon of boiling water, Cut rice paper with a kitchen knife. Soak rice paper pieces in 10c of boiling water for 1 hour. Then strain before adding to milk.
I poured milk and heavy cream into a heavy pot on high heat and kept stirring; added 1 tablespoon of butter to prevent the milk from sticking. After the milk boils; reduce the flame.
4

Add cardamom powder and saffron and stir.
When the quantity of milk gets reduced to half, add condensed milk. Keep stirring. -5 minutes. Add sugar; Keep stirring – 5 minutes. Taste If you want more sweetness, add sugar and stir. Drain the rice paper water, and add to the milk. Simmer the fire. Milk no longer will boil over.
Keep stirring, after a total of 1 hour. the prathaman it will be quite thick, well cooked with a beautiful cream color.
5

Place a small grater on top of the pan and add licorice and grated nutmeg and stir. Fry cashews and raisins in ¼ cup of ghee in a saucepan on low flame. Add cashew nuts and raisins to prathaman. The delicious and beautiful Prathaman is ready to be tasted
6

Transfer to a serving bowl. Serve on a banana leaf if possinle. Share and celebrate the festival with everyone

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Lakshmi Sridharan Ph D @cook_19872338

on September 07, 2022 19:33

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography