Start by reducing milk in pressure cooker. For this take 2 litre milk in a large pressure cooker, add in 1 cup sugar and cover with lid. Cook on low medium heat for 1 hour till it reduced. This step makes the milk thicken and taste more milky. Set this aside till use.

Meanwhile cook the rice ada. Bring water to a boil in a sauce pan. Add in rice ada and cook for 6 to 8 minutes. It doesn’t have to be cooked completely. Because we are going to cook it in milk later. Strain the cooked ada in a strainer. Rinse under cold water to remove all the excess starch. Set aside.

Now take the milk which we have reduced in pressure cooker. You can make this in the same pressure cooker. But I poured it into a sauce pan. Add the cooked rice ada into the milk and mix well.

Cook this for further 20 to 25 minutes till rice ada is cooked completely and the milk has thickened even more.

Now let’s change this payasam into pink palada payasam. We are going to make caramel. Take 3 tbsp sugar in a pan, cook on medium high heat till sugar starts to caramelise. You can swirl the pan, but don’t stir it using spoon. As you swirl the caramel, the caramel will get smooth and flow. Now pour this caramel into the cooked payasam and mix well.

Once the caramel is added, you mix it really well. You can now see the payasam has turned into pink shade. Cook for 10 more minutes. Switch off the flame and leave it to cool. As it cools the payasam will get even more thicker and creamier.

Serve palada payasam.