Milk based kheer made with fresh rice noodles or ada . This is a gluten free dessert that is in a semi liquid form. The noodles are prepackaged or sometimes freshly made. The sweetened thick with bits of soft melt in the mouth ada is the perfect end to a traditional Kerala feast. Drink up the liquid and savor the ada by itself or mix it all up and enjoy by the spoonfuls !
Course Dessert
Cuisine India
Keyword Gluten Free Dessert, Kerala Kheer
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 6servings
Author Syama
Ingredients
1/2 CAda
6CMilk
3/4CSugar To taste
6PodsCardamom
2TbspGhee
2TbspCashew Nuts Optional
2TbspRaisinsOptional
2TbspSugar For caramel
Instructions
Rinse and drain the fresh Ada . If using store bought, soak in warm water and drain .
Heat the milk in a heavy bottomed pan . When warm slowly add the ada and stir well . Once it comes to a boil add the sugar and keep it on medium heat until the milk has thickened to desired consistency, 20 to 30 minutes for medium thickness . Keep stirring every few minutes to prevent burning . Taste and add more sugar if required. Reduce heat to low.
Remove the seeds from the cardamom pods and crush them into a fine powder. Set aside .
Heat 1 Tbsp ghee in a small pan and fry the cashew nuts , followed by the raisins. Add more ghee to the pan if required. Set aside .
Add 2 Tbsp sugar to the same pan and let it caramelize over low heat. Pour about 1/4 C of hot milk from the Palada over the caramel . Stir well to dissolve the solidified caramel. Add the caramel milk solution to the palada. Mix well .
Sprinkle the cardamom powder on the palada and stir well . Mix in half the nuts and raisins . Turn off the heat and cool for at least 30 minutes .
Transfer to serving dishes, garnish with the remaining fried nuts and raisins . Serve.
Notes
Traditionally raisins and cashew nuts are not used in palada.
Store bought ada could be made out of wheat - check the packaging for ingredient list.