Happala Karadha Paayasa

This is one payasa that I crave for- always!! Though a little time consuming,it is so tasty that you will never mind the time spent in the kitchen.This can be served hot or cold-The choice is yours as it tastes great both ways.

Unlike other varieties of payasa where we use sabudana ,vermicelli,rice etc,this one has to be done from the scratch.Yes,the main ingredient for this payasa is ‘Happala‘- Crisps fried in ghee[Oh, please forget the diet!! 😉 ] which we will be preparing.

These crisp discs can be prepared ahead and stored for a week in an airtight container. So its a great made ahead dessert too!

You need:
For Happala:

Maida – 1 cup
Roasted white rava/suji – 1/2 cup
Salt a pinch
Ghee- 1 teaspoon

1.Mix all the above with a little water to make a firm dough.
2.Keep kneading it for around 10 minutes.
3.Let it rest for at least 5 hours.
4.Make small balls and roll them out into thin discs.[Thicker ones will spoil the taste of the paayasa].
5.Deep fry in ghee[for tastier paayasa] or oil till golden brown.
6.Drain and keep aside.

If using later, cool completely and store in an air tight container till needed.

For paayasa

Milk- 1 1/2 liters,thick
Sugar- 1 cup / to taste
Roasted cashews-5 -10 ,broken
Raisins-A few ,fried in a little ghee,till they puff- up
Cardamom powder-1/4 teaspoon

1.Heat milk and let it simmer, stirring continuously for 10 minutes
2.Add sugar and stir till it dissolves.
3.Crush the happala and add to the milk.
4.Let it cook for 10 minutes and stir continuously.The happala must turn soft and should have no trace of the crunch. So don’t worry if you have cooked it a bit longer…
5.Add cardamom powder.
6.Remove from heat and serve hot or chilled garnished with roasted nuts and raisins.

Note:

• Traditionally, the happala is fried in ghee. But you can also deep fry it in a neutral oil like sunflower / canola oil.
• If you serve later,you will find that most of the milk has disappeared..Worry not…The happala must have absorbed it.Mix a little more hot/cool milk and serve.