Rice pasta and milk is slow cooked with sugar and perfumed with cardamom to make this creamy pink Pal Ada Pradhaman, that is a wonderful and fitting end to any meal, especially a Kerala Sadya (feast).
I believe that, for any pal payasam (pal = milk, payasam = pudding) to be at its creamiest, tastiest best, the milk is the key. Whether its rice, or vermicelli or rice pasta, whatever it is that you add to the milk, you need to cook it down with the milk, till the milk is reduced and get this nice pink color to it. It brings out a different level of sweetness to it, sweetness inherent in the milk itself. The additional sugar and the cardamom enhances the flavor….