Pal Pradhaman

Learn how to make this classic dessert from God’s own country, Kerala. This milky treat is a must-have on all festive occasions, and will not fail to make your occasion special.


  • 4 cups Milk
  • 1/4 cup Basmati rice
  • 1/2 cup dark Jaggery
  • 1/2 tsp Cardamom (Elaichi) powder
  • 2 tbsp fresh Coconut pieces
  • 2 tbsp Ghee


  1. Wash and soak the rice for at least half an hour.
  2. Heat the milk in a heavy bottomed vessel and simmer once it comes to a boil.
  3. Add in the rice and continue to simmer till the milk has reduced by ½, stirring continuously.
  4. Add the jaggery and cardamom powder and mix well. Simmer for another 2 to 3 minutes.
  5. Keep aside.
  6. Heat ghee in another pan and fry the coconut pieces till golden and nutty.
  7. Add into the prepared Payasam.
  8. Serve chilled or hot, garnished with fresh coconut or dried fruits.

Recipe Courtesy: Chef Suprabhat Roy, Executive Chef, Eros Hotel, New Delhi


By Suprabhat Roy

Chef Suprabhath Roy spearheads the kitchens at the Eros Hotel managed by Hilton, Nehru Place, New Delhi, in his current role as Executive Chef. He has worked in renowned kitchens in India and abroad and has grown up in the foodie city of Lucknow, feasting on the kebab parathas and pulaos in its bylanes and Bengali food cooked at home.

Starting his career with The Taj group of Hotels and having assisted some of the best master chefs in the trade, he has acquired a fine understanding of cuisine, reflected in his bold and fresh take on food and artistic and modern presentation styles.

Prior to this, Chef Suprabhat has been credited with conceptualising and opening the multi award winning restaurant, The Pink Poppadom at the Ista Bangalore where he was the Executive Chef. He has also been the Chef de Cuisine at Nina, the award winning fusion restaurant with an Indo-European concept menu at the One and Only Royal Mirage, Dubai.

When not making new strides in the world of gastronomy Chef Suprabhath Roy enjoys reading, travelling and photography.