Appe Payasa Recipe - Poori Payasam

A classic from the Karnataka region , Appe Payasa Recipe, Appe are usually prepared as small pooris and later broken into small bite-sizes and dunked in creamy reduced milk.

Karthika Gopalakrishnan
Appe Payasa Recipe - Poori Payasam
431 ratings.

Appe Payasa  is an authentic recipe from the regions of Karnataka and is prepared using small bite sized appe, made of maida or rava. Appe is a poori made like a crispy biscuits prepared commonly with chiroti rava or fine sooji. One can take the liberty of preparing the biscuits with maida too.

Appe are usually prepared as small pooris and later broken into small bite-sizes.  Appe kheer is a ultra creamy and lip smacking kheer prepared with milk, appe and finally nuts are added to it to add crunchiness to it. Prepare once and I am sure you will fall in love with its creamy texture and its delicious taste.

Serve Appe Payasa during festivals or as a dessert after your meal of Mixed Vegetable Sambar, Beetroot Poriyaland Steamed Rice

If you like this recipe, you can also try other Kheer recipes such as

  1. Apple Mawa Kheer Recipe
  2. Thandai Flavoured Rice Kheer Recipe
  3. Sago Kheer Recipe

Course: Dessert
Diet: Vegetarian
Prep in

80 M

Cooks in

30 M

Total in

110 M

Makes:

3 Servings

Ingredients

    For appe
  • 1 cup Sooji (Semolina/ Rava) , fine rava or maida
  • 1/2 teaspoon Salt
  • 1 teaspoon Ghee
  • 1/2 cup Water , for the dough
  • Cooking oil , for deep frying
  • For payasa
  • 4 cups Milk , full fat milk
  • 1/2 cup Sugar
  • 1/2 teaspoon Nutmeg powder
  • 1/2 teaspoon Cardamom Powder (Elaichi)
  • pinch Saffron strands
  • 2 tablespoons Mixed nuts

How to make Appe Payasa Recipe - Poori Payasam

  1. To begin making the Appe Payasa recipe, we will first make the appe for the payasa. 

To make the appe 
  1. In a mixing bowl, combine the rava, ghee and mix them together. Add water little by little to knead into a dough. Leave the dough. Let it rest for an hour.

  2. After the resting time, take a handful of the dough and roll into a large flat circle of 1 mm thickness. Cut dough into small circle similar to pooris, using a cookie cutter or the lid of a small dabba. 

  3. In a small kadai, add oil and heat it over medium flame. Once the oil is hot, add bite sized flattened dough and fry till they become golden and crispy.

  4. Place the fried appe in a paper towel and drain the excess oil. Repeat the same for all the rolled dough.

To make the payasa 
  1. In a saucepan, add milk and boil over medium flame. Cook until the milk reduces to its half it's quantity.

  2. Now, once the milk becomes thick, add fried appe to the milk and cook until appe soaks the milk in. The cooked appe will float on the top and becomes soft.

  3. Add sugar to the payasam and cook until the sugar dissolves completely into it. Add cardamom powder, nutmeg powder to the payasa.

  4. In a small bowl, add saffron to a tablespoon of warm water. Add saffron water to the payasa.

  5. Once the payasa becomes thick, switch off the flame. One can adjust the consistency of the payasa according to their wish. If the payasa looks thick, add warm milk to it..

  6. Add the chopped almonds, fried cashews and pistachios to the kheer. Serve Appe Payasam warm.

  7. Serve Appe Payasa during festivals or as a dessert after your meal of Mixed Vegetable Sambar, Beetroot Poriyaland Steamed Rice.

Karthika Gopalakrishnan

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Last Modified On Thursday, 05 April 2018 09:26
     
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