Traditional Appe Payasa can be prepared instantly if you have the ready appe! Appe is like papad we make it with chiroti Rawa or fine sooji. Roll it like chapathi and dry it. It can be stored in a airtight container.This appe can be fried in oil and then add it to the milk or at home we prepare this way, recipe goes like this!
Ingredients:
- For making appe/appi
- 3 TBSP chiroti Rave or fine sooji
- ¼ cup water(use accordingly)
- Little ghee/oil
To make the Payasa:
- ¼ cup powdered appe(crush it with your hand)
- 2 cup milk
- 2 TBSP badam mix(powder almonds, sugar and cardamom)
- 3 TBSP sugar
- 2 pinch cardamom powder
- 1 to 1 ½ TBSP ghee
- 4 to 5 cashews(broken into small pieces)
- 4 almonds (broken into small pieces)
- Around 15 raisins
- Pinch of saffron(soak it in litle milk)
Method:
Please watch the video for tips and instructions in kannada!
To prepare the appe:
- Take the rave in the bowl and add water little by little and prepare the medium hard dough.
- Smear the oil or ghe around it and cover it keep it aside for an hour.
- Then knead the dough for a minute.
- Divide dough into small balls and roll it using the rolling pin to a thin circle, place these on a plate and dry it.
- Once these are dried completely, you can store this appe in a airtight container.
To make the Payasa:
- Heat the ghee in thick bottom pan and fry almonds, cashews and raisins until the raisins puffs up and nuts turn golden brown, transfer it to a plate.
- To the same pan(with ghee in it) add the appe, fry it until it turns golden yellow, then add milk, allow it to boil on medium heat until it cooks.
- Then add badam mix, soaked kesari/saffron, and sugar.Let it cook for few more minutes.
- Turn off the heat, add cardamom powder and fried raisins and nuts. Mix it well.
- Serve the payasam hot or cold.
Note:
- If the payasa becomes thick after it cools down, add more milk.
- If you need payasa thin, add less appe.