Appi payasa is one of the popular sweets prepared in South India. It is simply divine. It is also called as puri payasa. Crispy puris are made, crushed and boiled in milk to make a delectable dessert.
With Holi round the corner, one can make this delicious sweet treat. It is not only delicious, I am sure you will be making it over again and again. The other recipe for Holi, which I had posted a couple of days is here. A few other sweet recipes can be viewed here.
Appi Payasa, I do not know the relevance of name, is a delicious sweet dish from Udupi region of Karnataka. It is one of the popular sweets made for all major festivals. Making the payasa is a little time consuming but worth the effort. Thin, crisp puris boiled in milk and garnished with nuts makes a delectable sweet dish for any festive occasion. It is often said festivities in India are incomplete without a sweet dish and a kheer along with it.
Usually, vermicelli payasa, commonly known as shavige payasa is prepared. The next popular sweet is appi payasa. Thin puris are made and boiled in milk, sweetened and garnished with nuts. This is a delicious sweet which you can serve for any function or festivity.
May the season of festivity bring immense peace and happiness.
Let me take you to the recipe now. Pictorial presentation is below.
Appi payasa / Puri payasa
Ingredients
For the pooris:
- 1 cup Fine Semolina (Chiroti rawa ) 225grams
- 2 teaspoon Ghee
- water
- oil for frying
For the payasam:
- 1 litre milk
- 1/2 cup sugar (100grams)
- a few cashew nuts
- 1/4 teaspoon cardamom powder
- 4-5 saffron strands
Method :
- Take the semolina in a bowl. Add a teaspoon of ghee and mix it well.
- Add water, a little at a time and mix it to a firm dough.
- Cover and keep it aside for fifteen to thirty minutes.
- Boil milk for some time, it should reduce 3/4 of the quantity. Add a few strands of saffron to it.
- Take a small ball of the dough and roll it into a thin puri.
- Heat oil in a kadai.
- Deep fry the puri to golden colour.
- Remove it on a tissue paper.
- Repeat the procedure for the rest of the dough. You will be making around seven to eight puris.
- Crush the puris to small pieces.
- Add them to the boiled milk.
- Boil the milk on a low flame for five minutes.
- Add sugar and mix well.Boil for two more minutes. Let the consistency be moderate, neither too thick nor thin. On cooling, it becomes thicker. Remove from flame.
- Add cardamom powder.
- Roast the cashew pieces in ghee and garnish it.
Take a tip:
- It is essential to keep the dough covered for sometime. Knead it and then roll into puris.
- Ghee may be used for frying the puris.
- Nuts of your choice may be used.
Dough is ready
Take semolina in a bowl, add a teaspoon of ghee, mix it well with fingers. Then, add water and make it to a firm dough. Cover it with a thin cloth and keep aside for fifteen minutes.
boiled milk
A litre of milk is boiled for sometime. Boiling for five minutes is sufficient. Saffron is added while boiling.
balls of the dough
Make small balls of the dough.
rolled into puri
Roll them into thin puris.
frying of puri
Heat oil in a kadai. Deep fry each puri to light brown colour on both sides.
crispy puri ready
The puris are ready.
broken into pieces
Break them into small pieces. Put them in milk and boil for sometime. Then,add sugar, mix well and boil for another couple of minutes. Finally ,add cardamom powder. Garnish with roasted cashews.
appi payasa
Looks delicious isn’t it ?
appi payasa
Ingredients
Method
- Take the semolina in a bowl. Add a teaspoon of ghee and mix it well.
- Add water, a little at a time and mix it to a firm dough.
- Cover and keep it aside for fifteen to thirty minutes.
- Boil milk for some time, it should reduce 3/4 of the quantity. Add a few strands of saffron to it.
- Take a small ball of the dough and roll it into a thin puri.
- Heat oil in a kadai.
- Deep fry the puri to golden colour.
- Remove it on a tissue paper.
- Repeat the procedure for the rest of the dough. You will be making around seven to eight puris.
- Crush the puris to small pieces.
- Add them to the boiled milk.
- Boil the milk on a low flame for five minutes.
- Add sugar and mix well.Boil for two more minutes. Let the consistency be moderate, neither too thick nor thin. On cooling, it becomes thicker. Remove from flame.
- Add cardamom powder.
- Roast the cashew pieces in ghee and garnish it.
Notes
Ghee may be used for frying the puris.
Nuts of your choice may be used.
Did you like it? Do share with your friends.
WISHING ONE AND ALL A HAPPY HOLI !
If you ever make Appi Payasa in your kitchen, do let me know by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram
About the event:
An old post is updated today i.e. 6/7/25. Sending this to Foodies _Redoing Old Post _154, a fortnightly event. The recipe remains the same but I had to make many changes as the main picture and formatting.
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Appi Payasa is a delectable sweet dish from South India.
One of my favorite payasams.. wonderfully prepared dear:)
Thankyou dear Shubha
A new kind of payasa for me but is sounds so delicious that I am planning it for the weekend menu.
This is an interesting payasam recipe. Would never have thought of adding deep fried crispy puri to a payasam. Would love to try out appi payasa.