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Paal Adai Paysam
Sweets
Pal Adai Payasam - a Tamil rice-dumpling pudding in milk.
Steamed rice adai simmered in milk with sugar and elaichi — a festival paysam.
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AMMAMMA'S NOTES.
Rice adais (kanatha vadam, made without salt/chilli)
1 batch, cut into pieces
Milk
6 cups
Sugar
2 cups
Cardamom powder
1/4 spoon
01
Make the rice adais as in the Kanatha Vadam recipe, but without salt and chilli powder.
02
Cut all the adais into small pieces with a knife.
03
Wash the adai pieces in cold water, then cook them in a vessel with a little water.
04
Add half of the milk and let it boil for 5-10 minutes.
05
When cooked, add the rest of the milk and let it boil.
06
When it becomes a thick payasam, add sugar and stir till it dissolves.
07
Let it boil for a few more minutes, then remove from the fire and add cardamom powder.
Paal Paysam
Rice cooked slowly in milk and sugar in the cooker until thick and creamy.
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Elai Adai
Elai - leaf Adai - a steamed rice-flour cake or dumpling, wrapped in banana leaf with coconut filling.
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RESERVED FOR MORE SPECIAL OCCASIONS BECAUSE OF THE EFFORT IT TOOK, PAAL ADAI PAYSAM BECAME LESS RARE ONCE THATHA DISCOVERED A SOWBHAGYA QUICK FIX — READY-MADE PAAL ADAI PIECES FROM THE STORE, SO THERE WAS NO NEED TO STRUGGLE ANYMORE. NO ONAM SADHYA WAS COMPLETE WITHOUT HER PAYSAM.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026