Appe Payasa Recipe – A South Indian Delight
Appe Payasa (also known as Poori Payasam) is a traditional South Indian dessert that combines the crispy texture of deep-fried dough, also known as “appe,” with the rich, creamy goodness of sweetened milk. This comforting dessert is perfect for festive occasions and family gatherings, offering a delightful blend of flavors from the cardamom, nutmeg, and saffron. In this recipe, we will guide you through creating this delightful treat with detailed steps.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| Salt | 1/2 teaspoon |
| Ghee | 1 teaspoon |
| Water | 1/2 cup |
| Sunflower Oil | For deep frying |
| Full Fat Milk | 4 cups |
| Sugar | 1/2 cup |
| Nutmeg Powder | 1/2 teaspoon |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Saffron Strands | A pinch |
| Mixed Nuts (Almonds, Cashews, Pistachios) | 2 tablespoons, chopped |
Prep Time
80 minutes
Cook Time
30 minutes
Total Time
110 minutes
Servings
3 servings
Cuisine
South Indian
Course
Dessert
Diet
Vegetarian
Instructions
Step 1: Preparing the Appe (Dough)
To start the Appe Payasa recipe, we first need to prepare the “appe” or small deep-fried dough. This will be the base for the payasa.
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Make the Dough:
In a large mixing bowl, combine 1 cup of Sooji (semolina) and 1 teaspoon of ghee. Mix well to coat the semolina evenly with the ghee.
Gradually add 1/2 cup of water, a little at a time, and knead the mixture into a soft dough.
Add 1/2 teaspoon of salt to the dough for flavor. -
Rest the Dough:
Once the dough is well kneaded, cover it with a damp cloth and let it rest for about 1 hour. This resting period helps the dough firm up and makes it easier to shape into the required small circles.
Step 2: Shaping the Appe
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After the dough has rested, divide it into small portions.
Take a small portion of dough and roll it into a ball. -
Roll each ball into a flat, thin circle about 1 mm in thickness using your fingers or a rolling pin.
You can use a cookie cutter or the lid of a small container to cut the rolled dough into small, circular shapes, similar to pooris.
Step 3: Frying the Appe
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Heat a pan or small kadai and add enough sunflower oil to deep fry the dough circles.
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Once the oil is hot (test with a small piece of dough), carefully drop the flattened dough circles into the hot oil, one at a time.
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Fry until the dough turns golden brown and crispy. Make sure to turn them occasionally for even frying.
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Remove the fried appe from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat this process for all the dough portions.
Step 4: Preparing the Payasa (Milk Mixture)
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In a saucepan, add 4 cups of full-fat milk and bring it to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
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Once the milk starts to boil, lower the heat and let it simmer until the milk reduces by half, stirring occasionally to ensure it doesn’t burn. This will take about 15-20 minutes.
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As the milk thickens, add the fried appe into the saucepan. Let the fried dough soak up the milk. The dough will float to the top and become soft as it absorbs the milk. Continue cooking the mixture for about 5-7 minutes.
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Add 1/2 cup of sugar to the mixture, stirring to dissolve it completely. Once the sugar dissolves, add 1/2 teaspoon of cardamom powder and 1/2 teaspoon of nutmeg powder for a burst of aromatic flavor.
Step 5: Adding Saffron & Nuts
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In a small bowl, soak a pinch of saffron strands in 1 tablespoon of warm water for about 5 minutes. This helps release the color and flavor from the saffron.
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Add the saffron water to the simmering milk mixture and stir well.
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To garnish, add 2 tablespoons of chopped mixed nuts like almonds, cashews, and pistachios to the payasa. You can either fry the nuts in a little ghee before adding them or simply add them raw for a lighter touch.
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Once the payasa reaches a creamy consistency, remove the pan from the heat. If the payasa is too thick, you can adjust the consistency by adding a little warm milk to it.
Step 6: Serving
- Serve the Appe Payasa warm, garnished with more chopped nuts if desired.
- This dessert is perfect for festive occasions like Diwali, Navratri, or any special meal. It pairs wonderfully with other South Indian dishes like Mixed Vegetable Sambar, Beetroot Poriyal, and Steamed Rice.
Additional Tips:
- Consistency Adjustment: If you prefer a thicker or thinner payasa, feel free to adjust the amount of milk according to your preference.
- Saffron Flavor: For a more intense saffron flavor and color, you can increase the saffron strands, but a pinch is generally sufficient for the subtle fragrance and color.
- Fried Appe Texture: The fried dough should remain crispy for a little while after being added to the milk, but it will soften as it soaks up the sweetened milk.
Enjoy this delectable South Indian dessert as a treat during festivals, family gatherings, or as a special end to any meal. The combination of crispy dough and sweet, spiced milk makes Appe Payasa a comforting, indulgent dish that will leave your guests asking for more!
