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
- Sooji or Semolina/Rava three by fourths of a cup
- OR
- Wheat flour three fourths of a cup
- Sugar 1 and 1/2 cups
- Cardamom 1 teaspoon
- Edible Camphor ( Pachaikarpooram) a pinch
- Saffron three to four strands
- Milk (Full cream ) half a litre
- Ghee 1 cup
- 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.