Poori Payasam/ Kheer

 

 

Poori Payasam is an excellent dessert and a festival recipe. It will be a hit with children and adults alike, due to its novelty and absolutely crunchy texture . This rich Payasam is popular in Chettinad and Thanjavur belt in Tamilnadu. Its also made in some parts of Karnataka.

 

Ingredients 

Ingredients

  1. Sooji or Semolina/Rava    three by fourths of a cup
  2. OR
  3. Wheat flour  three fourths of a cup
  4. Sugar 1 and 1/2 cups
  5. Cardamom  1 teaspoon
  6. Edible Camphor ( Pachaikarpooram) a pinch
  7. Saffron    three to four strands
  8. Milk  (Full cream ) half a litre
  9. Ghee 1 cup
  10. Nuts   2 tablespoons ( Cashewnuts , Pista , walnuts )

Method 

Method

  • Add two teaspoons of ghee to the rava and one fourths cup of water and mix well.
  • In a blender or food processor , add the mixture and make it into a smooth dough .
  • If using wheat flour , add little water  and two teaspoons of ghee and make a stiff dough.
  • Rest for 10 minutes and roll out small pooris of medium thickness.
  • Dissolve saffron in a  tablespoon of milk.
  • In a pan, heat ghee and deep fry the pooris to golden brown.
  • Cut them into diamond shapes with a cutter or cut into four halves .
  • In the hot ghee , deep fry the nuts and keep aside .
  • Meanwhile, boil milk and reduce a little . Add sugar and dissolve .
  • Cook for a minute and add the fried pooris into the payasam.
  • Add fried nuts and cardamom powder . Add edible camphor  and saffron dissolved in a table spoon of milk.

 

 

Note

  • The milk if low fat , its not necessary to reduce the milk . After it boils, you could proceed as given in the recipe.
  • You could add condensed milk to make it more rich.