Poori Payasam Recipe: A Delicious South Indian Dessert With Crunchy Textures Of Poori

It is commonplace to seek out discussions on web boards concerning the origins concerning the poori. Whereas we’re not going to get drawn into that dialogue about whether or not the poori has its origins in Northern or Southern India, there is no denying that poori is a well-liked breakfast choice in lots of elements of South India. In most quick-serve South Indian eating places in Chennai and Bengaluru, poori and potato (palya in Bengaluru) is a well-liked choice. For many people with a Bengaluru connection, it is fairly regular to pair the poori with potato and coconut chutney. Whereas the origins of the poori would possibly set off diversified opinions these opinions are much less divided across the poori payasam or appe payasa. 

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From Thanjavur in Tamil Nadu to Udupi in Karnataka, this model of the kheer is a time-tested delicacy. It is an integral a part of my childhood reminiscences in Chennai and Bengaluru. I keep in mind my paternal grandmother spend hours labouring within the kitchen to get this recipe proper. It was an everyday characteristic of Deepavali and Janmashtami menus at dwelling. I additionally keep in mind making an attempt this at weddings in Bengaluru the place the marriage cooks managed to get the right stability between the crispy textures of the poori and the creamy milk. It is nearly a ‘fail proof’ recipe – mix crispy poori bits with a candy kheer with its thick, nearly velvety textures. 

The important thing ingredient on this kheer is the poori. And that is the place marriage ceremony cooks and residential cooks herald their very own variations. I’ve tried variations in Karnataka that use maida as an alternative of rava and a few variations the place the poori borders on a biscuity texture. Most marriage ceremony cooks we have interacted with, inform us that it is this crispy, biscuit-like texture that’s excellent for this sinful dessert. The opposite variation is the garnish. Whereas most recipes (together with our recipe – see beneath) prohibit the additional factor except for the poori to nuts, we have come throughout variations in lots of properties the place cashew nuts and raisins are most popular. Certainly one of my favorite variations of this heat dessert is one which I checked out in Thanjavur that makes use of badam kheer as an alternative of diminished milk. It provides an fascinating factor to this delicious dessert. 

It is necessary to get the textures of the poori proper. This dessert tastes higher with the crunchy textures of the poori. The flavours from the saffron (which isn’t utilized in some recipes) and cardamom powder present the right stability for the diminished, candy milk. There aren’t any brief cuts to this recipe but it surely’s actually well worth the effort. Reserve it on your ‘cheat days’ or competition menus although: 

Poori Payasam – Recipe

Components 

For Poori:

1/2 cup Chiroti  rava 

A pinch of salt 

Water (to knead the dough)

Oil – 1 tbsp

Ghee or oil (for deep frying)

For payasam:

1 litre –  full fats milk 

1/2 cup sugar 

8-10 strands of saffron soaked in heat milk 

1/2 tbsp cardamom powder 

2 tbsp of pistachios and almonds (finely chopped or slivered) 

Technique: 

1. Add the rava (semolina), salt and oil and blend effectively in a bowl. Add small portions of water steadily and knead to kind a dough. Put aside for quarter-hour.

2. Begin shaping the dough into small balls. Roll the ball to a small dimension poori.

3. Use a frying pan add ghee or oil to deep fry the poori. Fry them on medium flame till it turns crispy & golden. Attempt to fry to a crispy consistency

4. Switch the fried pooris to a plate. Let the pooris cool. Crush the pooris as soon as they cool and preserve apart. 

5. Add the complete cream milk to a pan and boil on a low flame. Maintain stirring the milk until you cut back it to about three-fourths of the unique amount. 

6. Add sugar and proceed to stir effectively. Let it simmer for a few minutes. 

7. Now add the saffron strands (already soaked in heat milk) cardamom powder and stir effectively. 

8. Add the crushed pooris and let it cook dinner for about two minutes.

9. Flip off the flame after which add the chopped nuts.

10. The poori payasam tastes finest when served sizzling. You can too serve it as a chilly dessert if you happen to choose your payasam/kheer chilly. 

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