HAPPALA DA PAYASA/APPE PAYASA/POORI KHEER

Yields: Serves 4 persons 

Ingredients 

Chiroti rava: 2 tbsp
Milk: 2 cups
Sugar: ½ cup
Saffron: 3-4 strings(soaked in 2 tbsp of hot milk)
Cardamom powder: ½ tsp
Cashewnut pieces: 1 tbsp
Badam pieces: 1 tsp
Raisins: 1 tbsp
Ghee: 3 tbsp
Water: 1-1¼ cup or as required

Preparation 

1. Bind chiroti rava into a soft dough by adding water(like poori dough) and roll it into a chapati/poori.
2. Cut into small diamond shaped pieces, fry in the ghee and keep aside.
3. In the same ghee fry cashewnut pieces, raisins and transfer to a plate.
4. Take a pan, add water(around 1 cup), fried diamond shaped pieces and cook the pieces till it is soft.
5. Now add sugar to it and bring to a boil. Switch off stove and add milk, mix it.
6. Switch on the stove and boil for 5 minutes. If you need thicker consistency boil for a longer time.
7. Once done add soaked saffron, mix and switch off the stove. 
8. Add cardamom powder and garnish with dry fruits.
9. Serve hot or cold.

Notes

• It is always advisable to switch off the stove and then add milk. Adding milk to sugar may curdle the payasa, if the flame is on.
• Boiling the payasa for longer time will thicken the payasa.
• Poori is cut into small diamond shape so that we can use less ghee. If you are making any other recipe which requires more ghee/oil then full poori can be fried and then cut into pieces.