Appi Payasa – Poori Payasa

I was supposed to post this Payasa recipe as soon as I finished the Satsangha I hosted in May. Like I say many times” Man/Woman proposes God disposes”. As I was going through the Satsangha pictures today, I saw the pictures I had taken of the Payasa so I could post here. Also, remember this Payasa is a favorite of our Beloved Rayaru.

During the Satsangha, this payasa was a super hit and everyone had 2-3 servings. It was creamy, crunchy with the poori, with the right balance of sugar and lots of nuts as well.

So, here comes the recipe. Super easy, and super tasty.

For Poori –

1. Fine sooji – Chiroti Rava – 1 cup
2. All purpose Flour- Maida – 4 tsps
3. pinch of salt
4. 2 tsp ghee
5. water

Method:

1. Sieve rava, maida with salt. Make sure it is super fine. I ground mine in mixie since it was not super fine. Mix ghee and make a stiff dough. Just like you do for chapathi.
2. Let the dough rest for 1-2 hours. Take small balls and make super thin pooris. I made some slits with a knife so they don’t puff up.
3. Fry in oil or ghee. I used oil. Make sure they don’t puff up. Make thin pooris so they are crunchy.

For the Payasa Keer:

1. 4 cups milk
2. 2 cups sugar or more based on your taste
3. dried nuts like almonds, cashews, pistachios
4. saffron – soak in 2 tsp milk

Method:

1. Take milk in a heavy pan and boil. Keep stirring. You can also use condensed milk, it is however optional.
2. When it becomes thick or reduces to half, add sugar and keep boiling.
3. When this becomes quite thick add saffron soaked in milk.
4. Fry nuts in ghee and add to the milk.
5. When ready to serve, crush the pooris and add to the payasa.
6. You can serve hot or cold.