At first pour milk to a pressure cooker and allow to boil ,stirring occasionally
When started to boil , close the cooker and cook the milk in very very low flame for hour with the whistle 1
Then switch off the fire and let the pressure settle down
Mean while boil water in a vessel and then add ada
Cook till the ada become very soft to touch
Then remove from the fire and drain it ..Pour plenty of water on to the cooked ada ..Drain and Cool well
Then take a Uruli or deep bottomed nonstick kadai and heat the ghee and add the cooked ada
Stir well for min in medium heat and then add sugar (according to ut taste ) and salt 5
Stir well for minutes 15 to 20
By that time the pressure will be normal,so open the cooker
Now u see the milk to be in pale pink color can
So add the milk to the ada and mix well
At this point u see the ada lumps in the milk can
So using spatulas slowly press the ada lumps so that it will be separated from each other two
Stir the payasam till it reduced to about L 2 1/2
Don`t make it very thick ..Make medium consistency payasam
It is tastier than thick payasam (anyway that depends up on person to person)
So when the exact consistency reaches then add the powders
Strain the ginger powder and cardamom powder to payasam and mix well 1/4 cup
Then add this mix to the payasam and stir well ....Close the kadai for minutes 5
So ur delicious palada pradhaman is ready
Note : In authentic sadya palada pradhaman we never use ghee and powders ,only ada ,milk and sugar .. But its very difficult to make ,so I am doing
The taste is not exactly the same still do justice :)90%
