In This article Explained the traditional preparation of Appi Payasa, a popular sweet dish often served at Udupi weddings and functions. The recipe is follows an authentic temple-style preparation.
Key Ingredients
The “Appi” (Puri/Fried Dough): Small, crisp pieces made from wheat flour or maida, rolled thin like small puris and deep-fried.
Milk: 1 liter (full cream preferred).
Sugar: Approximately 1 cup (adjust to taste).
Flavorings: Cardamom (Elaichi) powder.
Garnish: Cashew nuts and raisins fried in ghee.
Preparation Steps
1. Preparing the “Appi”
The dough is prepared similarly to chapati or puri dough.
It is rolled out very thin and cut into small, bite-sized circles or diamond shapes.
These pieces are deep-fried in sunflower oil until they are crisp and golden brown.
The fried pieces are set aside; they should have a light, airy crunch.
2. Preparing the Milk Base
Take about 1 liter of milk in a thick-bottomed vessel and bring it to a boil.
Reduce the milk slightly to achieve a richer, creamier consistency.
Add 1 cup of sugar (or according to your sweetness preference) and stir until completely dissolved.
3. Combining and Flavoring
Once the milk is ready and boiling, add the fried “Appi” pieces to the milk.
Add cardamom powder for aroma.
In a separate small pan, heat some ghee and fry cashew nuts and raisins until golden, then pour this into the payasa.
4. Serving
The payasa is ready when the fried dough pieces soak up a bit of the sweetened milk but still retain a slight bite.
It can be served warm or chilled.
Important Tips
Consistency: The milk should be boiled well to ensure the payasa doesn’t become too watery once the appi is added.
Crispness: Ensure the appi is fried well so it doesn’t turn into a mushy paste immediately upon entering the milk.
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