Palada Pradaman

This post is part of Onam and Sadya. The recipe below will make enough to serve 6 - 8 people for a Sadya. Measurements are only approximate.

Palada Pradaman was indeed a great challenge for me this year. This is only the third time that I ever made it and it is the first time I succeeded in getting a light rose colour to the pradaman; thanks to LG and RI for their

White Chocolate Panna Cotta

Panna Cotta is a classic Italian dessert which means cooked cream. It is velvety smooth and decadent and has a very close resemblance to the Indian Phirni or the Arabic Mahlabi. While Phirni uses rice flour and Mahlabi uses cornstarch to thicken boiled milk, Panna Cotta uses gelatin to a mixture of boiled milk and cream. And then there are also differences in the flavouring agents used and the way these desserts are served. I am hoping to post recipes for Phirni and Mahlabi very soon; so more later.

The recipe here is a change to the traditional one since it uses white chocolate (source: Woolworth's Australian Good Taste magazine). The original recipe serves Panna Cotta with coffee syrup but here I have used orange marmalade sauce (source: http://www.eatingwell.com/recipes/orange_marmalade_sauce.html). The first time I made this, the sauce turned out more bitter, since the marmalade I bought was more on the bitter side. The next time I tried it with a different brand of marmalade which was more sweet and the sauce turned out better. You can also serve it up with a berry coulis or a berry sauce. The choice is yours.