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Paradi Payasa | Jaradi Payasa from Karnataka (Vegan Recipe)

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Paradi Payasa or Jaradi Payasa is a traditional recipe from the South Canara region of Karnataka. I made this vegan kheer this past weekend as a part of the Karnataka Cuisine that we are celebrating on the Shhhhh Cooking Secretly Challenge group.

Paradi Payasa | Jaradi PayasaPin
Paradi Payasa | Jaradi Payasa

Every month, on the Shhhhh Cooking Secretly Challenge group, we have been cooking from a particular states in India, and this month it is the turn of the South Indian state of Karnataka. As is the norm, I have been partnered with one another blogger who gives me two secret ingredients to cook with.

My partner this month is the redoutable Mayuri Patel who blogs at Mayuri’s Jikoni. What I love about Mayuri is the wide variety of global cuisines that she tries and with great results. She inspires me with her diligence in managing and running the Shhhhh Cooking Secretly Challenge group. 

My ingredients for Mayuri were Coconut and Tuvar Dal and she made this delectable Mysore Rasam.

I wanted ingredients that would fit easily into the festive meals I was cooking through Sravana Masam and Mayuri was kind enough to oblige with rice and coconut. 

These ingredients were just what I wanted to make this wonderful Vegan kheer called Paradi Payasa | Jaradi Payasa from the South Canara region of Karnataka. This recipe reminded me of Kerala’s famous Ada Pradhaman, which is not surprising given that this part of Karnataka borders Kerala. 

This is a vegan recipe and that is a blessing because it helps me serve family and friends delicious desserts.  If you are looking for other Vegan recipes for Indian desserts and sweets, do try my recipes for Gasagasala Payasam | Gasagase Payasa.

To make Paradi, you will need a perforated ladle like the ones shown below. If you do not have them, use can even use a flat grater; just be careful not to skin your fingers.

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Jaradi PayasaPin

Jaradi Payasa

How to Make Paradi Payasa | Jaradi Payasa

  1. The Important Step: Getting the Rice Batter of the Right Consistency
    1. Wash the rice well and soak it in 1 cup water for 2 hours.
    2. Drain all the water from the rice and transfer to a grinder.
    3. Grind the soaked rice to a smooth, thick paste with just a few teaspoons of water. The batter should run off a spoon in ribbons. Add rice flour to thicken the batter, if needed.
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    4. Set aside.
  2. Making the Coconut Milk (Alternative 150 ml readymade coconut milk)
    1. Grind the grated coconut with 1/4 cup lukewarm water.
    2. Filter through a soup strainer to extract thick coconut milk.
    3. Transfer the coconut back into the grinder and add a further 1/4 cup lukewarm water to it.
    4. Filter through a soup strainer to extract the thin coconut milk.
    5. Discard the coconut residue.
  3. Making the Paradi
    1. Boil 1 cup water in a large vessel and then lower the heat so that the water just simmers.
    2. Hold a perforated ladle or a boondi ladle over the vessel.
    3. Pour some of the rice batter into the ladle and use a spoon or your fingers to force the batter through the holes into the boiling water. These drops of rice batter that cook in the water are called Paradi.
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    4. Repeat the process till all the batter is used up.
    5. Cook the Paradi in the simmering water for about 5 minutes or till they are cooked through.
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  4. Making the Paradi Payasa
    1. In a large vessel, over low heat, melt 1/2 cup jaggery with 1/8 cup water into a syrup.
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    2. Add the thin coconut milk and the cooked paradi (along with the water it was cooked in) and mix well.
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    3. Let the Payasa cook for 5 minutes.
    4. Add the thick coconut milk and cardamom powder.
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    5. Mix well and let the payasa cook for 2 to 3 minutes.
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    6. Turn off the heat.
  5. Enjoy warm Paradi Payasa | Jaradi Payasa.
Paradi Payasa | Jaradi Payasa: A traditional kheer from Udupi-Mangalore region of KarnatakaPin

Paradi Payasa | Jaradi Payasa

Recipe for Paradi Payasa | Jaradi Payasa from Karnataka (Vegan Kheer Recipe)

Paradi Payasa: Tiny boiled rice batter morsels cooked in coconut milk and jaggery.Pin

Paradi Payasa | Jaradi Payasa

Aruna
Paradi Payasa is a traditional kheer made in the South Kanara district of Karnataka. Also called Jaradi Payasa, it is essentially boiled balls of ground rice batter cooked in jaggery and coconut milk. Yes, it is a vegan recipe. 
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Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 2 hours
Total Time 30 minutes
Course Dessert, Sweet
Cuisine Gluten Free, Indian, Karnataka, Udupi, Vegan, Vegetarian
Servings 4 People
Calories 305 kcal
Ingredients
  
For the Paradi
  • 1/2 Cup Rice (~100 gms)
  • 1 Cup Water (~250 ml)
For the Payasa
  • 1/2 Cup Jaggery (~90 gms)
  • 1/4 Cup Water (~60ml)
  • 1/2 tsp Cardamom Powder
For Coconut Milk (Alternative 150 ml readymade coconut milk)
  • 1 Cup Grated Coconut (~150 gms)
  • 1/2 Cup Warm Water (~120 ml)
Instructions
 
Making the Rice Batter
  • Wash and soak the rice for 2 hours.
  • Drain all the water and grind to a smooth, thick paste with just a few teaspoons of water. You can use rice flour to thicken the batter, if it is too runny.
Making the Coconut Milk (Alternative 150 ml readymade coconut milk)
  • Grind the coconut with 1/4 cup lukewarm water. 
  • Filter through a soup strainer to extract thick coconut milk.
  • Transfer the coconut into a vessel and add a further 1/4 cup lukewarm water to it.
  • Filter through a soup strainer to extract the thin coconut milk. Discard the coconut.
Making the Paradi
  • Boil 1 cup water in a large vessel and then lower the heat so that the water just simmers.
  • Place a perforated ladle or a boondi ladle over it.
  • Pour some of the rice batter into it and use a spoon or your fingers to force the batter through the holes into the boiling water.
  • Repeat till all the batter is used up.
  • Let the paradi cook in the simmering water for about 5 minutes or till they are cooked through.
Making the Paradi Payasa
  • In a large vessel, over low flame, melt 1/2 cup jaggery with 1/4 cup water into a syrup.
  • Add the thin coconut milk and the cooked paradi (along with the water it was cooked in) and mix well.
  • Let the Payasa cook for 5 minutes.
  • Add the thick coconut milk and cardamom powder.
  • Mix well and let it cook for 2 to 3 minutes. Turn off the heat.
  • Enjoy warm Paradi Payasa | Jaradi Payasa.
Nutrition
Calories: 305 kcalCarbohydrates: 45 gProtein: 3 gFat: 13 gSaturated Fat: 11 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 14 mgPotassium: 165 mgFiber: 4 gSugar: 22 gVitamin C: 1 mgCalcium: 23 mgIron: 1 mg
Keyword Jaradi Payasa, Paradi Payasa
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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Comments

  2. Priya Suresh says

    Awesome find Aruna, how fabulous this Paradi Payasa looks. Ultimate dessert to please anyone’s tastebuds. Too tempting to the core.

    Reply

  4. Vidya Narayan says

    Aruna, this payasam and the process has similarities with Ada Pradhaman, yet unique. A good ladle would lead to great results I believe and yours looks pretty good. Loved this dessert the moment I saw it on the group, based on its unique look, even though the ingredients are everyday, simple. Would happily slurp a bowl!

    Reply

  15. PepperOnPizza says

    I don’t cook sweets often, but this is a payasam I want to try making. Im sure my grandchildren would love the flavours from the coconut milk and the jaggery with the texture of the rice boondi in every bite. Lovey share, thank you!

    Reply

  16. Priya says

    oh so similar to ada pradhaman and yet so different. From the first time i saw your pic, was waiting for the recipe. Looks so inviting..want a bowl now ?

    Reply

  18. Sasmita Sahoo Samanta says

    Such a creamy payasam dear Aruna !!! AFter the hardwork, the result is a pure bliss ? Lovely share for theme ……..

    Reply

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