Payasam & kheer

Palada Pradhaman

This entry rests on a single secondary source that we could not verify against the temple’s own published list, so that citation has been withdrawn. The preparation itself is well attested in Kerala temple practice; the specific temple attribution is not something this reference can currently stand behind.

Also called ada pradhaman with milk.

A Kerala milk pradhaman built around rice ada.

What goes into it

Rice ada
milk
sugar

How it is made

Rice ada cooked in milk with sugar to a rich pudding.

Exact temple kitchen formulae — the dittam — are not reproduced here unless the temple has published them. What is described is the culinary family, not a temple’s working recipe.

Where it is offered

This is a culinary family found widely across South Indian temple and household worship rather than one tied to a single temple in this reference. Its region is recorded as Kerala.

History and evidence

Earliest documentation: Traditional.

Dietary note

Recorded as Yes in the tradition described. Commonly present: Milk.

This is informational, never a guarantee. Temple kitchens change formulations, use shared equipment and follow their own Āgamic rules. If an allergy matters to you, ask the temple directly.

Source

Pal PayasamPayasam & kheer Ney PayasamPayasam & kheer Sarkkara PayasamPayasam & kheer Eratti PayasamPayasam & kheer AravanaPayasam & kheer