Chettinad Mini Poori Payasam / Chettinad Style Deep Fried Bread Pudding

Try this ultra creamy & luscious dessert that is overwhelmingly delicious and lip smacking.

 

 

Ingredients:
Whole wheat flour – 1 cup
Water – As needed
Salt- To taste
Ghee/clarified butter – 1 tsp
Oil- As needed
Sooji/rava/semolina – 1 tbsp
Milk- 500 mL
Sugar – 1/2 cup
Saffron – Few strands, soaked in 1 tbsp of warm milk (optional)
Cardamom powder – A pinch
Cashew nuts – 10-12, roasted in ghee
Raisins – 10-12, roasted in ghee
Pistachios – 5-6, crushed

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Method: In a medium bowl, add the wheat flour, salt,  1/2 tsp of ghee, & water and mix well to form a smooth pliable dough. Keep it aside for 10 mins. Pinch small portions of the dough and make equal sized balls. Using a rolling pin, flatten the balls into thin circles. Heat oil in a pan/kadai to deep fry the pooris. Drain them on paper towels and keep aside.  Fry the pooris and drain and set them aside. Boil milk in a wide pan. Add sugar and the saffron milk. Simmer on low flame for 5-6 mins. Add the rava to the milk and stir on low flame until the milk becomes thicker. Add the pooris to the semolina-milk mixture and simmer for another 2-3 mins. Sprinkle 1/2 tsp of ghee over the payasam. Garnish with the fried cashew nuts, raisins, and pistachios. Serve warm or cold as desired.

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