13 September, 2015
Appe Payasa | Appi Payasa |
ಅಪ್ಪೆ ಪಾಯಸ | ಅಪ್ಪಿ ಪಾಯಸ |
Appe payasa, My Manoj’s (my first son) most favourite sweet dish, is one of the famous sweet delicacy from Karnataka. This is a kind of kheer prepared using crushed poori, which is made using very fine quality semolina, which is recognized as chiroti rava (cream of wheat), which is mainly available in south India.
This kheer is often prepared during big festivals/functions. I use only chiroti rava in this preparation but many people add a small quantity of maida also or make this using only maida as well.
No doubt this is almost everyone’s favourite dish, at least at my place everyone likes it. I insist try it once and you’ll definitely get tempted to make it time and again.
Now a days people do make this payasa by adding condensed milk and some people even add a couple of table spoons of roasted and cooked chiroti rava to the milk to get the payasa thick. But I don’t ever like to make this Payasa in that method. As far as we are concerned, we like to relish this Payasa made in the below mentioned authentic method.
You may also like to check – sago payasa , avalakki payasa, Poppy seeds payasa, apple-almond payasa , akki kadalebele Payasa , batavi Payasa , hesarubele Payasa , carrot custard pudding , horse gram semiya Payasa , carrot lentil Payasa , Sheer Khurma , Elaneer Payasa , rave/semolina Payasa , sago mango kheer sans refined sugar , Cashews/godambi Payasa , Sago fresh fruit Kheer(video)
Ingredients : measuring cup used – 250 ml
- Chiroti Rava/ fine Semolina – 1/2 cup
- Table Salt – a pinch
- Water to knead the dough – 1/4 cup
- Milk – 4 cups (1 litre) boiled
- Sugar – 3/4 cup or adjust according to taste (I have put raw cane sugar)
- Saffron strands – 1/4 tsp
- Rice flour – for dusting
Others :
- Ghee – 1 tbsp (adjust)
- Cashew nuts – 1 fistful
- Raisins – 2 tbsp
- Almonds – 1 fistful
- Pistachios – 2 tbsp
- Cardamom Powder- 1/4 tsp
PROCEDURE :
- Mix nicely chiroti rava n salt and knead into a dough by adding water. Knead it well for a minute, then keep it aside covered for 1 to 2 hours, dust your palm with rice flour and divide into 3 equal portions
- Just before you begin to roll the dough, on the other hand, add sugar, cardamom powder and Saffron strands to 3 cups of warm milk n stir well so that sugar gets fully dissolved. Reserve one more cup of milk for adding later
- Now take a portion of the dough and roll it into a thin circle by dusting with rice flour, prick it all over using a fork, Cut the chapati into 4 parts and deep fry one by one in a heated oil
- Crush/break all the triangles into small pieces and add it to the milk
- Heat ghee, add cashews, raisins, almonds and pistachios and pour it over the Payasa and keep it covered for 10 to 15 minutes
- Now boil that reserved milk again and pour this hot milk into the container consisting of payasa
- Enjoy the authentic appe Payasa with family
However below you can also check many other recipes posted on this blog –
- Dates Inji Puli | dates ginger tangy curry – Video
- No grind fermented Sago Idly| Tapioca Pearls Idly
- Mango avakaya Pickle | Avakayi | Andhra avakaya Pachadi |
- Puliyogare | Puliyogare using green chili |
- Beetroot Pulao | Beetroot cowpeas Pulao |
